Meet the BCF Chef of the Year 2018 finalists: Josh Donachie

BCF Chef of the Year 2018 finalist, Josh Donachie is sous chef at The Frog restaurant in London.

• Find out more about the British Culinary Federation (BCF)  
• What does it take to win National Chef of the Year?

Josh’s first taste of cooking started at a very young age after watching his grandfather cooking at home. Josh has worked at various restaurants near his home in Shropshire before taking up the position of head chef at Lake Country House Hotel in Wales before eventually becoming sous chef at The Frog nine months ago. Josh took part in Masterchef: The Professionals in 2015 where he reached the knockout stages.

How do you feel about becoming a finalist?

I am really chuffed, it is a lot of hard work and dedication that goes into the dishes. You are up against some of the best chefs in the country so you have to make sure that your cooking is of the highest standard. It has to be from the heart and be as good as it could possibly be. I just want to get my head down and push on in the final and hopefully win.

Why did you enter BCF Chef of the Year?

The owner of The Frog (Adam Handling) and current head chef (Jamie Park) encouraged me. Adam is a previous winner and Jamie came second last year. It is something which chefs from The Frog have done in the past so I thought that it was my turn this year. It is a good way to put your name out there and to also get good exposure for the business.

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.

By Naomi Doddridge