National Chef of the Year 2014 open for entries

The  Staff Canteen

The Staff Canteen

Editor 24th February 2014

Professional chefs from all sectors of the industry are once again being called for the National Chef of the Year 2014 competition with entries now open.

The Craft Guild of Chefs competition was launched in 1972 with a whole host of widely respected names taking the crown with past winners including Simon Hulstone, David Everitt Matthias, Gordon Ramsay, Steve Love and Mark Sargeant.

Hayden Groves from BaxterStorey, last year’s triumphant chef on his fourth attempt, said: “Winning National Chef of the Year was an amazing and humbling experience, the pinnacle of my career to date.

“To be included in the hall of fame alongside such industry heavyweights is a dream come true. I urge any chef with the desire to achieve this title to submit an entry.”

>>> Read more about Hayden here

Two Michelin-starred chef Phil Howard of The Square will chair an esteemed panel of more than 40 industry judges who will be looking for a well thought out menu with particular attention paid to authenticity, sourcing, seasonality, timing and wastage while offering maximum flavour, texture, balance and style.

David Mulcahy, the competition’s organiser and vice president for Craft Guild of Chefs, said: “National Chef of the Year is one of the UK’s most sought after culinary titles and has helped launch the career of some of our industry’s most celebrated chefs.

“Winning is all about the individual’s performance on the day, coupled with a demonstration of culinary skills and an impressive interpretation of the brief. As any finalist will tell you, it’s an exhilarating and rewarding challenge which opens many doors.”

This year the brief is to submit a creative lunch menu for four guests within two hours. The menu must reflect either Asian/Oriental, Modern British/Modern European or Rest of the World/Other. In addition the menu must consist of: a vegetable focused starter, a main course using locally sourced fresh white fish with appropriate accompaniments, and a dessert using summer fruits, served hot or cold.

To enter simply submit a paper entry for judging to clair.bowman@wrbm.com by Friday 11 April where a shortlist of 40 chefs will be selected.

>>> Read more about National Chef of the Year 2014 here 

The  Staff Canteen

The Staff Canteen

Editor 24th February 2014

National Chef of the Year 2014 open for entries