Craft Guild of Chefs CGOC

The Craft Guild of Chefs

Premium Supplier 9th September 2011


It’s now or never for eight of theUK’s top chefs as they gear up for battle to be crowned The National Chef of the Year 2011. The illustrious award has seen forty chefs reduced to the final eight following four highly competitive semi-finals in Sheffield andLondon.
The final stage of the most prestigious competition on the culinary calendar will take place at the Restaurant Show at Earls Court2, London, on October 11th 2011 and will be judged by, Philip Howard, Chris Galvin, Angela Hartnett, Atul Kochhar, Vivek Singh, Andrew Bennett, Gary Hunter, Mark Flanagan, Henry Brosi, and Graham Hornigold.  
David Mulcahy, organiser of the competition and vice president of the Craft Guild of Chefs, said: “The National Chef of the Year competition is all about pitting the best-of-the-best in the industry and finding the one chef that is worthy to be honoured with this ultimate award.
“The semi finals have already provided us with excitement, drama and some fabulous takes on cutting edge dishes. The final is set to take the competition to another level and all competitors will need to be at the very top of their game.”
Finalists will be invited to gather in Londonon September 23rd at aMentor’s Day – a new element to this year’s competition where all information relating to the final will be shared as well as revealing the mystery basket of goods.
The final eight chefs in the running are as follows:
Hayden Groves —   Executive chef at Lloyds of London, Avenance
Semi-final menu    
Canapés: Tuna nicoise; Croque madame; Beetroot panna cott
Main Course: Breast of Telmara Farm duck, confit leg and foie gras bon bon, fondant potato
Dessert: Caramelized banana cheesecake mousse, salted peanut butter ice cream
Simon Webb —      Head chef at Restaurant Associates
Semi-final menu
Canapés: Quail, preserved lemon, Granny Smith, feta cheese; Yellow fin tuna, sauce Antiboise, black olive; Potato gnocchi, ale. Truffle pesto, Cos lettuce
Main Course: Goosnargh duckling, pistachio, corn polenta, Lardo di Colonnata
Dessert: Roast banana semi-sorbet, Manjari chocolate, caramelized peanut
Alyn Williams – Chef Patron at The Westbury
Semi-final menu
Canapés: Pork, prawn croquettes and spiced onion dip; Pickled watermelon, chestnut and Szechuan pepper; Frog legs and curry leaf puff   
Main Course: Duck breast, muscovado and coffee glaze, foie gras with peanut and yuzu, pak choi, black radish, fragrant steamed leg and neck soup
Dessert: Roasted banana in lapsang tea caramel, crystallized coriander and condensed milk ice cream
Craig Beacham – Sous Chef, The Elephant Restaurant & Brassiere
Semi-final menu
Canapés: Caramelised onion with Hereford snails and wild garlic; Salsify infused with lemon, smoked lemon and thyme; Beetroot samosa with truffle and Vulscombe goats cheese
Main Course: Roasted Crediton duck breast, celeriac purée, baby fondant potatoes, bok choi with duck pastilla and spice jus
Dessert: Warm banana and pecan pudding with brown bread ice cream
Richard Edwards – Head Chef, Park Restaurant, Lucknam Park Hotel
Semi-final menu
Canapés: Beef Tartar, Egg yolk puree, crispy shallots; Smoked haddock and parsley fishcake; Crab gougeres     
Main Course: Slow cooked breast of duck, butternut squash, buttered spinach, duck sausage, orange and sherry jelly
Dessert: A selection of banana with chocolate sorbet, caramel sauce
Joe McCafferty – Senior Chef de Partie, ROKA Restaurant
Semi-final menu
Canapés: Spicy pollock roe tempura; Scallop sashimi; Pan fried kombu cured foie gras
Main Course: Duck in yuzu kosho with roasted brown rice, grilled takenoko, cucumber and coriander salad, yuzu foam
Dessert: Banana and hazelnut filo kushi, green tea dango, genmaicha sorbet and banana-vanilla milkshake
Frederick Forster– Head Chef, Nuovo Restaurant
Semi-final menu
Canapés: Chorizo pinwheel with quail egg; Beaufort chesse and vegetable croquette; Smoked salmon and crab pillows   
Main Course: Canard De Dondes with potato Sarladaise, celeriac cream, glazed vegetable and prune sauce
Dessert: Caramelized banana custard tart with banana-passion fruit sorbet
David Bush– Senior Chef de Partie, House of Commons
Semi-final menu
Canapés: Taste of the seaside     
Main Course: Slow cooked Lancashire Goosnargh duck
Dessert: Banana 'Snickers' bar
The Prize
Winning the title is an outstanding achievement and the tremendous prize package up for grabs, worth in excess of £15,000, is a true reflection of that. Aside from being awarded the esteemed title of The National Chef Of The Year, the winner will receive a host of top-class prizes including an exclusive study trip to France, courtesy of Lockhart Catering Equipment one of the headline sponsors of this year’s event, plus wine tasting in the acclaimed Hermitage region and dinner at a 3-starred Michelin restaurant.
Other prizes include a money-can’t-buy masterclass with Marco Pierre White, courtesy of headline sponsor Knorr.  Whilst Electrolux is offering The National Chef of the Year 2011 the equipment from the competition theatre used to prepare the winning dishes.  
For more information visit www.craftguildofchefs.org.

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