Garret Keown scoops Top Accolade as Chaîne des Rôtisseurs announces Winner of the 2011 Young Chef of the Year Awards

The  Staff Canteen

The Staff Canteen

Editor 22nd March 2011
The Chaîne des Rôtisseurs is an international gastronomic society. Founded in Paris in 1950, the society is dedicated to bringing together professional and non-professional members from around the world who appreciate wine cuisine and fine dining. Its long culinary history and tradition can be dated back to as far as 1248 and continues to be promoted today through its extensive local, national and international events. In an age of fast food culture, the Chaîne aims to sustain the appreciation of high quality food and drinks of all types and provide recognition for excellence.  The Grand Final of this year's Chaîne des Rôtisseurs Young Chef Competition was described as "˜wholly inspirational' as Garret Keown from The Bell Inn, Hordon on Hill, Essex took on 7 other finalists at London's Westminster Kingsway, yesterday (17th March), and won the coveted title, of Chaîne des Rôtisseurs Young Chef of the Year 2011. Following the day's judging, the winning line up was announced at an Awards Ceremony held at the flagship London Showroom of Awards Partner, Gaggenau, last night (Thursday, 17th March 2011). Garret stunned the illustrious panel of judges with his outstanding creativity, flair and presentation skills. The 8 competition finalists, all of whom were under the age of 27 and working in Chaîne des Rôtisseurs' establishments across the UK, were tasked with the ultimate challenge - to create a three course meal from a previously undisclosed market box of ingredients, in just 3 hours. Each three course menu was judged on presentation, originality, and of course taste, with Garret's ambitious menu of pan fried mackerel, cockles, shallot puree and beetroot to start, marinated duck breast, pomme puree, wild mushroom ravioli, butternut squash and chorizo sauce for the main course, followed by aromatic poached pear, dark chocolate rice pudding and hazelnut brittle for dessert, taking centre stage, with complex flavour combinations and exceptional execution.  In an extremely close and tense competition, where emotions ran high, the runner up was Iain More of Swinton Park Hotel, Ripon with Thomas Bally of Hunstrete House, Bath, taking third place. Similar to previous year's contests, the 2011 competition was closely fought, with all competitors impressing as Chairman of Judges, Paul Gayler, comments "The standard and competitiveness of the finalists was truly exceptional and I would like to pay them all tribute for what they have achieved.  The sheer tenacity of our finalists continues to amaze and impress year after year, particularly when one considers the age and experience of those taking part. "Any competitive environment is daunting to the best of us, particularly with such an exceptional panel of judges to impress, however, all participants in this competition should be applauded for their poise and exceptional cooking skills under pressure.  On behalf of all the judges, I would like to congratulate Garret and all other finalists, all of whom all displayed impressive flair and culinary knowledge.  It was incredibly difficult for us to make a decision". Now in its 34th year, this competition, partnered by Gaggenau, aims to encourage and motivate the young chefs, currently working in Chaîne des Rôtisseurs establishments in Great Britain, and creates the platform for them to their demonstrate skills, creativity and cheff'ing talent.  As Philip Evins, Bailli Délégué comments: "Competitions such as our Young Chef and Young Sommelier Awards are integral to encouraging the next generation of the hospitality industry. From left to right:  Helen Shaw of Gaggenau, Garret Keown of The Bell Inn, Hordon on Hill, Essex Philip Evins, Bailli Délégué and Vic Laws, Conseiller Cullinaire We're all too aware of the importance of talented and exceptional young chefs coming through the ranks, in keeping the British hospitality industry fresh, dynamic and successful.  The young talent displayed in this competition was extremely impressive and if these competitors are indicative of the young chefs currently working in our restaurants, the future of our industry certainly looks bright." As winner of the 2011 Chaîne des Rôtisseurs Young Chef of the Year crown, Garret will have the honour of representing Great Britain against other national winners at the International Rôtisseurs competition, which takes place in Istanbul in September. For further information visit the website The Judges: Paul Gayler, Executive Chef, Lanesborough Bob Walton, Vice President, Restaurant Association Alan Dewberry - H2O Publishing (FSM Magazine) Vic Laws, Conseiller Cullinaire The Finalists: Garret Keown - Bell Inn, Hordon on Hill, Essex Iain More - Swinton Park Hotel - Ripon Thomas Bally - Hunstrete House, Bath Rhiannon Ball - Island Restaurant, Lancaster London Lee Warren - Compass Group, Hertford Marcus Cole - Compass Group, Shrivenham Clement Fuez - Vineyard, Stockcross David Balastegui - Vineyard, Stockcross

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

The  Staff Canteen

The Staff Canteen

Editor 22nd March 2011

Garret Keown scoops Top Accolade as Chaîne des Rôtisseurs announces Winner of the 2011 Young Chef of the Year Awards