British Culinary Federation announces finalists for YCOTY 2019

British Culinary Federation

British Culinary Federation (BCF)

Standard Supplier 22nd October 2019
British Culinary Federation

British Culinary Federation announces finalists for YCOTY 2019

The British Culinary Federation has named the finalists for this year's young chef of the year competition.

Now in its 22nd year, the competition's aim 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.

Ben Dullea Pomanos, London
Oliver Melford The Mermaid Inn, Rye
Benjamin Ferron The Frog, Hoxton, London
Angelina Adamo Simpsons, Birmingham
Samuel King The Ritz, London
Anna Wise Lumiere, Cheltenham
Theo Hadjitofi DeBanke Group, Warwickshire
William Venner The Boot Inn, Lapworth
Nathan Lane The Cross, Kenilworth
Amrita Phull Buckland Manor, Broadway
Armine Abdaoui House of Commons, London
Jas Bryan Opus, Birmingham
Luke Draper Cheal’s of Henley-in-Arden
Cameron McNally University College Birmingham
Karl Fontaine Hide, London

Glynn Purnell, Purnell’s restaurant, Birmingham
Paul Foster, Salt, Stratford-upon-Avon
Peter Joyner, Food Development Chef Director, Elior
Stuart McLeod, Chef Director, Zuidam
Idris Caldora MCA, Royal Academy of Culinary Arts, Chef Adopt-A-School
David Colcombe, Visiting Professor, Culinary Arts, University College Birmingham

Below are the details for the competition:
Bonnet Kitchen,
University College Birmingham,
Summer Row, Birmingham B3 1JB

The Bonnet kitchen has the facility for an
audience to allow competitors to bring
colleagues along to watch the competition.

Monday, 11th November.
Followed by dinner and prize giving.

1ST: David Bache Trophy, cheque for £500,
invitation to winners lunch with Villeroy &
Boch, winner’s commemorative plate, framed
certifi cate. Seeded entry into National Young
Chef of the Year fi nal.
2ND: Cheque for £250, commemorative plate,
framed certifi cate.
3RD: Cheque for £100, commemorative plate,
framed certifi cate.

Awards will also be presented for Best Starter, Best Main Course and Best Sweet.
• All finalists will receive a personalised
chef’s jacket, framed certifi cate and a
commemorative plate sponsored by Villeroy &
Boch, a Wrapmaster dispenser and two tickets
to the Awards Dinner at University College

The competition is structured into two parts.
Firstly, the written entry which will be paper judged. The second part of the competition will last 2 hours.

You will be required to produce a 3-course meal of your choice for two covers in 2 hours.

Menu to include a starter which must be suitable for a vegetarian. Main course using Rib Eye of Irish Beef which will be provided by Bord Bia The Irish Food Board on the day.
Sweet of your choice.
Competitors will be provided with a commis chef from the University College Birmingham to help,
carry and assist, but not cook. Competitors to supply all ingredients and light equipment. China will be provided by Villeroy & Boch and must be used on the day.

Judges will mark on the following criteria:
• Presentation and content of your
submitted entry
• Working methods
• Professional techniques and culinary skills
• Hygiene practices
• Timing
• Quality and balance of textures and fl avours
• Presentation of fi nished dishes
Mise-en-Place allowed
• Washed and peeled vegetables and fruit,
but not cut
• Stocks (not manufactured other than Major).
• No fi nished sauces.
• Weighed ingredients
• Uncooked pastry
• Competitors must use at least one Major product in their chosen menu. Wrapmaster will provide dispensers and product. All products will be available for use on the day.
For free samples or information on Major
products prior to the competition, please
Clare Robinson
[email protected]
Tel: 01933 352826

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