Meet the National Chef of the Year 2018 finalists: Ben Champkin, sous chef, L’Enclume

National Chef of the Year 2018 finalist, Ben Champkin is sous chef at L’Enclume in Cumbria.

Like most chefs, Ben’s career started as a pot wash at his local pub at the age of 14. After completing his NVQ 2 and 3 the young chef went to work for Simon Hulstone at his Michelin starred restaurant and brasserie, The Elephant in Torquay. Ben now works with Simon Rogan at his two Michelin starred restaurant, L’Enclume in Cartwell, Cumbria.

How did it feel to get through to the final?

Incredible, after all the practice myself and my commis chef Spencer Metzger put into leading up to the semi final.

Why did you enter national chef of the year?

After

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being successful and winning the Young National Chef of the Year in 2013 I always said to myself that in a few years I wanted to give the National Chef of the Year a shot when I was old enough to do so.
Never wanting to stand still I always like to push myself and give myself a personal goal to achieve. Competitions take you out of your comfort zone as well as meeting great peers along the way. There is a lot to learn within competitions, not only about yourself but in other chefs dishes and techniques.

On Tuesday, October 3 a new National Chef of the Year will be crowned. We take a closer look at this year's finalists hoping to produce winning dishes at the final at The Restaurant Show, which will impress the judging panel.

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