Young Chef of the Year | British Culinary Federation

The British Culinary Federation Young Chef of the Year final, will take place at University College Birmingham on Monday, November 2, followed by a dinner and awards evening. The dinner will be cooked by the Junior English National Culinary Team.

The competition will be judged by Marcus Eaves, Idris Caldora MCA, Nick Vadis, Eric Bruce, Stuart McLeod and Jerry Toth.

>>>See our chat with Marcus Eaves when he was head chef at L'Autre Pied

The junior chefs will have two hours to cook their chosen three-course meal. The starter must include fish/shellfish and the main course must include pork, but the dessert is completely the competitor’s choice. The finalists Jonathan Ferguson, Restaurant Andrew Fairlie, Gleneagles Kane Adamson, Lough Erne Resort, Enniskillen, N Ireland Keiron Stevens, The Latymer, Pennyhill Park, Bagshot Leonidas Kattou, Simpson’s Restaurant, Birmingham Matt Nicholls, Cheal’s Restaurant, Henley-in-Arden Matthew

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Shaw, House of Commons, London Arthur Bridgman-Quin, Punchbowl Inn, Cumbria Harvey Perttola, Lasan, Birmingham Richard West, Moat House Acton Trussell Samuel Lambourne, The Stafford, London Jack Gameson, University College Birmingham Joshua Wilde, The Coach, Marlow Mike Gray, Royal Military Academy, Sandhurst James Toth, The Cross, Kenilworth Joseph Payne, Hartwell House Hotel, Aylesbury Connor Godfrey, Wilton’s Restaurant, London Now in its 18th year, one of the main aims of the British Culinary Federation is to encourage and support young chefs to strive for excellence within their chosen profession. This prestigious competition is an opportunity for young chefs to demonstrate their culinary skills and talent. The winner will be presented with the David Bache Trophy together with a cheque for £250 and a framed certificate, commemorative plate and also wins a study tour to Luxembourg with Villeroy & Boch.

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