Meet the BCF Chef of the Year 2018 finalists: Ed Marsh

BCF Chef of the Year 2018 finalist, Ed Marsh is junior sous chef at The Manor House in Castle Coombe.

Ed Marsh is a junior sous chef at The Manor House in Castle Coombe, he previously has worked at Lucknam Park under Hywel Jones. He joined the kitchen at Lucknam as a commis chef fresh out of catering college and progressed to the role of junior sous chef.

Ed is no stranger to BCF competitions, having competed in the junior version in recent years. He has also participated in the Culinary World Olympics, where he was captain of the junior team. He also competed in the Culinary World Cup and has also taken part in a number of other competitions too.

With regards to organisation and planning, Ed feels that his experience in competitions has helped him so far, but with regards to the food and how the BCF competition is run and the dishes that are expected, that this is different to previous competitions he has taken part in. He says "I do relish going into competitions – the hard work that goes into them and the organisation and the sense of achievement that you get (wherever you place) as the hard work has gone in. I have been doing competitions for six years so, with regards to nerves, they don’t really affect me and I just do the best I can."

How does it feel to be in the final?

It’s

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the first year that I have done the senior version of BCF, I am happy to get through to the final. It’s an amazing feeling and I have worked hard on my dishes, I have given myself a real push to elevate my dishes to the next level. I have already started preparing my starters and desserts – I have done a few run-throughs for that. Hopefully I can improve these dishes further to impress the judges at the final. I have had a lot of support from the group and my executive chef who has helped me with dishes, ingredients and equipment – it’s been good.

Why did you enter BCF Chef of the Year?

I felt like it was a good move for me, I have worked a lot with BCF over the years – I am currently the coach for the junior culinary team. Before that, I was the captain for four years I have worked with them quite a bit and thought I would put my hat in the ring and go for it! I will probably be nervous on the day but for now, I am looking forward to it and am enjoying working on my dishes.

There will be a butchery masterclass taking place on April 9th at Aubrey Allen, where the chefs will find out what cut of meat they will be using in the final.

On April 23rd, a new BCF Chef of the Year will be crowned. We take a closer look at this year’s finalists hoping to produce winning dishes in the final at University College, Birmingham which will impress the judging panel.

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