Danny Young, sous chef at Northcote, Langho, Lancashire has been named Young National Chef of the Year 2018, beating Arthur Bridgeman Quin, junior sous chef at the Punchbowl Inn, Crosthwaite, Cumbria who came second; Thomas Reeves, chef de partie at L'Enclume, Cartmel, Cumbria who came third.
Ten finalists went head to head during a live final at the Restaurant Show at Olympia London today.
Commenting on his win to The Caterer, Young said: "I don't think it's sunk in yet! I'm relieved and shocked as you never expect to win something like this. I entered the competition last year, but I feel like I put a lot more work in to it this year, I learnt that you have to practice and practice. It's a big step in my career and speaking to the judges who were here today was amazing."
The finalists included: Frances Attwood, cemi-chef de partie at Simpsons, Birmingham; Amber Francis, apprentice chef at the Ritz London; Jacob Gosselin, commis chef at Longueville Manor, St Saviour, Jersey; Sam King, demi-chef de partie at the Ritz London; Daniela Tucci, chef de partie at the Art School Restaurant, Liverpool; Henry Wadsworth, chef de partie at Belmond Le Manoir aux Quat'Saisons, Great Milton, Oxford; Alex Walker, chef de partie at 21 Hospitality Group, Newcastle upon Tyne.
Vice president of the Craft Guild of Chefs and organiser of the competition David Mulcahy said: "I think with our young chefs we had today we are in pretty good shape!"
The judging panel was headed up by Mark Sargeant who has won both competitions in the past. He said: "It's always an honour for me to be in this position. The young chefs for me are a really important part of our industry. These guys could give anyone a run for their money, they were really good today in the competition. Honestly, this is the best selection of dishes I've ever tried in the competition so far - this made our jobs as judges much harder!"
The winner will recieve not only the title of Young National Chef of the Year, a year's membership to the Craft Guild of Chefs, a £2,500 stage provided by Knorr, a culinary experience to Norway with Michel Roux Jr from Norwegian Seafood, a gastronomic experience at Obsession 2018 from Churchill, and the chance to cook with Claude Bosi at Bibendum.
Young National Chef of the Year is open to chefs aged 18-23 and is in partnership with Knorr. It was created to celebrate and showcase the skills of young, upcoming chefs.
Last year's winner was Ruth Hansom from the Ritz.
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