This week, the British Culinary Federation (BCF) proudly crowned Kevin Buck of Hide Restaurant as the deserving winner of the highly anticipated 2023 Chef of the Year competition.
The announcement came following an intense final held on Monday, June 12th at University City Birmingham, where 14 exceptionally talented finalists showcased their culinary prowess in a thrilling two-hour challenge.
In the final round, each participant was tasked with creating a tantalising three-course meal for two, incorporating specific ingredients that included a fish-based starter, Grass Fed Irish Beef as the main course, and a delectable dessert featuring pure Canadian maple syrup.
This year's competition was proudly sponsored by Maple from Canada UK, Aubrey Allen and Bord Bia.
The judging panel for the 2023 Chef of the Year competition consisted of distinguished industry experts, including Tom Philips, Gary Jones, Adam Bennett, Rob Palmer, Leo Kattou, and Ashley Palmer Watts.
After much deliberation and careful consideration, Kevin emerged as the well-deserved victor, which was announced at the gala dinner at University City Birmingham.
As the winner, Kevin will be embarking on a once-in-a-lifetime 'Discovery Trip' to Quebec, Canada, sponsored by Maple from Canada UK.
They will also be treated to an 'Inspired Irish Beef Chefs Trip' to Ireland, courtesy of Aubrey Allen and Bord Bia. Recognising their remarkable achievement, Kevin will additionally receive a generous cash prize of £2,000.
BCF President and Competition Organiser, Peter Griffiths MBE, said: “The competition continues to attract some very talented chefs and has received an incredible response to the brief. This year’s winner joins an elite group of chefs, including the likes of Simon Hulstone, Luke Tipping, Adam Bennett, Matt Cheal, Adam Handling, Martin Carabott, Leo Kattou and Ian Musgrave.
“We always try to introduce a different twist into the competition speculation and this year was no exception. The Chefs had to use Grass-Fed Irish Beef for the main course, where the cut of meat was disclosed at a Butchers Masterclass three weeks before the final. Also, pure Canadian maple syrup had to feature on the menu.
“What a competition we have had! Dishes were exceptional, standards set were a credit to all concerned and over 100 guests experienced an outstanding final and Awards Dinner and applauded a very talented and justifiable winner.”
