The British Culinary Federation announces BCF Chef of the Year 2020 semi-finalists

British Culinary Federation

British Culinary Federation (BCF)

Premium Supplier 9th January 2020
British Culinary Federation

The British Culinary Federation announces BCF Chef of the Year 2020 semi-finalists

The British Culinary Federation has announced the semi-finalists in the BCF Chef of the Year 2020 competition.

The semi-final cook-off will take place at University College Birmingham on Monday 23rd March.

A butchery masterclass will take place at Aubrey Allen in Coventry on Wednesday 8th April, followed by the final and awards dinner on April 20th.

As well as receiving a cash prize of £2500 the winner will also be invited to an Irish Beef inspired chef visit to Ireland thanks to Bord Bia and Aubrey Allen.

Judges will include Ashley Palmer-Watts, Sat Bains, Claude Bosi, Rachel Humphrey, Brian Turner CBE and Roger Narbett MCA.

Competitors will be asked to prepare, cook and present a 3-course meal for two covers in 2 hours. STARTER of competitor’s choice (must be suitable for a vegetarian). MAIN COURSE must include one of the following cuts of Grass Fed Irish Beef, Flat Iron, Bavette or Onglet (also known as Hanger Steak) which will be supplied by Aubrey Allen and Bord Bia. SWEET to competitor’s choice. MISE-EN-PLACE allowed: vegetables/fruit washed and peeled but not cut, stocks but not totally reduced, ingredients weighed, uncooked pastry. Pre-cooked food not allowed. ENTRY TO INCLUDE chosen menu and brief method. Entries will be paper judged by members of the organising committee. Closing date for entries, Monday 17th February 2020. SUCCESSFUL entrants will cook their chosen menu in the semi-finals at University College Birmingham on Monday 23rd March 2020. THE EIGHT HIGHEST scorers will then be invited to a Butchery Masterclass on Wednesday 8th April at Aubrey Allen where the meat element for the fi nal will be anounced. They will then compete in the Final at UCB on Monday 20th April 2020. FOR THE FINAL, Irish beef must be used for the main course, which will be supplied. Competitors to provide all other ingredients. Competitors will be allowed a commis chef to help fetch, carry and wash up. The commis must be 23 years of age or under.

First Prize: £2,500 The winner will also be invited to an Irish Beef inspired chefs visit to Ireland thanks to Bord Bia and Aubrey Allen.

Second Prize: £500 Third Prize: £250
All finalists will receive a framed certificate, commemorative plate and jacket.

Commenting on the competition, chef Ashley Palmer-Watts said: "I have been involved with this competition since 2012, BCF Chef of the Year 2018 attracted a very strong line up of chefs. Standards set were exceptional and showcased the excellent talent within our industry. I am delighted to be involved once again and look forward to what I am sure will be another challenging and very rewarding experience for the finalists."

BCF CHEF OF THE YEAR 2020
SEMI-FINAL

1. Matthew Ramsdale, Chester Grosvenor Hotel
2. Harvey Pertola, Maribel Restaurant, Birmingham
3. Matt Nicholls, Cheal’s of Henley, Warwickshire
4. Ryan Shilton, Dormy House, Broadway, Worcestershire
5. Thomas Moody, Minster Mill, Gloucestershire
6. Martin Hodgetts, University College Birmingham
7. Mehdi Lahmadi, Coworth Park Hotel, Ascot
8. Leo Kattou, Simpsons Restaurant, Birmingham

1. Gary Kilminster, Essential Cuisine
2. Robert Broome, North Hertfordshire College
3. Conor Bird, House of Commons, London
4. Cleverson Derio Cordeiro, The Frog by Adam Handling, London
5. Nathan Eades, Wild Rabbit, Kingham
6. Steven Snowdon, Lexington, London
7. Robert Marshall, Private Chef
8. Luciano Lucioli, Juniper Ventures, London

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