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Swinton Park chef named Chaîne des Rôtisseurs UK Young Chef of the Year

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Swinton Park chef named Chaîne des Rôtisseurs UK Young Chef of the Year

Swinton Park sous chef George Marsh has taken the title of the Chaîne des Rôtisseurs UK Young Chef of the Year 2017.

The 24-year-old from the AA three-red-rosette Samuel’s restaurant in the Ripon hotel beat Luke Sanderson of the Grand York Hotel, who came second, and Pawel Sowa of the Vineyard, Stockcross, who placed third.

Meanwhile, Piotr Pietras of Launceston Place, London was named Chaîne de Rotisseurs’ Young Sommelier of the Year. Coming a close second in the contest was Oliver Frayssinet of La Trompette in Chiswick, with Tamas Czinki of Northcote placed third.

chaine-young-somms-2017-winner

Sous chef Marsh will now go through to the international finals which take place in Frankfurt on 8 September, while Sanderson will represent the Chaîne des Rôtisseurs at the Craft Guild of Chefs Young Chef of the Year competition on the 6 June 2017 as the highest placed entrant under 23.

Piotr will progress to the Chaîne des Rôtisseurs’ International Young Sommelier Finals which take place in Budapest on 28 and 29 September 2017.

Judges Paul Wright, Daniel Galmiche, Daniel Ayton and Ben Purton were impressed by Marsh’s menu, created from a ‘black box’ of mystery ingredients.

He prepared charred escabeche of mackerel, cured trout, charred onions, samphire, parsley, mayonnaise; crown roasted guinea fowl, chicken liver and leg boudin, butternut squash purée, fondant potato, roasted onions, buerre rouge; and vanilla set cream, caramelised plum, candied hazelnut crumb, chocolate mousse, tuile.

Presenting the award at a reception at the Dorchester hotel, Philip Evins, Bailli Délégué for the Chaîne des Rôtisseurs said: “The young talent that we have in the UK has never been stronger and we believe it vital to support and develop skills and techniques that help us ‘futureproof’ the Hospitality Industry as consumers look for new inspiration and experiences.

“The Chaîne des Rôtisseurs’ Young Chef Competition was developed to support rising young stars and give them a platform to showcase their skill and passion for the industry.  However, it also goes beyond this; it gives them the chance to compete against their international peers – a hugely beneficial learning experience that will help allow them to maintain a profile on a global stage throughout their career and support their broader development.”

Vic Laws MBE, who runs the competition on behalf of the Chaine, added: “I would like to congratulate all three finalists on their fantastic achievements so far as each one has demonstrated impressive technical ability and creativity.”
Marsh’s prized include five days in Frankfurt for the final as well as Champagne, knives from Westoff, and stages at Mosimanns and the Royal Lancaster London.

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