Luke Turner of Simpson’s Restaurant, Edgbaston, Birmingham has been named British Culinary Federation’s (BCF) Young Chef of the Year 2017.
It is the second year in a row that someone from the Michelin-starred venue has taken the title.
Joe Payne of Restaurant André Garrett, Cliveden House, Berkshire was runner-up, with Christina Welz from Hambleton Hall, Oakham, Rutland and Chris Mee from L’Enclume, Cartmel, Cumbria tying for third place.
Jacob Major from Manor House hotel, Castle Combe picked up the award for best starter; best main course went to Rhys McCausland, Palace of Westminster London, and Christine Welz won the award for the best dessert.
Competitors had two hours to produce a three-course meal for two covers, highlighting British produce and with one course having to include fish/shellfish. They also had to use at least one product from the Major International range.
Luke Turner, Simpson’s restaurant, Edgbaston, Birmingham
Matthew Nicholls, Cheal’s of Henley, Henley-in-Arden, Warwickshire
Amrita Phull, Buckland Manor, Broadway, Worcestershire
Monty Stonehewer, Hampton Manor, Hampton-in-Arden, Solihull
Michael Topping, Harborne Kitchen, Birmingham
Callum Wood, North Warwickshire & Hinckley College
Elliot Lawn, University College Birmingham
Megan Connor, the Lewis Partnership, the Red Lion, Stafford, Staffordshire
Christine Welz, Hambleton Hall, Oakham, Rutland
Chris Mee, L’Enclume, Cartmel, Cumbria
Rhys McCausland, The Palace of Westminster, London
Toby Hull, Gidleigh Park Hotel, Newton Abbott, Devon
Nathan Lane, The Ritz Hotel, London
Jacob Major, Manor House Golf Club and Hotel, Castle Combe, Wiltshire
Joe Payne, Restaurant Andre Garrett, Cliveden House, Berkshire
James Toth, The Cross, Kenilworth, Warwickshire
As well as receiving the David Bache Trophy, Turner was presented with a cheque for £250, commemorative plate, framed certificate, a special dispenser presented by Wrapmaster, a personalised chef’s jacket sponsored by CCS, an invitation to Aubrey Allen’s new Butchery Academy and to a celebration lunch, courtesy of Villeroy & Boch, plus automatic seeding into the National Young Chef of the Year 2018.
The cook-off took place at University College Birmingham.
Competition organiser and BCF president Peter Griffiths said: “This year’s final was without a doubt the highest standard we have seen in the 20 years of running this competition. The quality of these young people’s cooking was exceptional, they were a credit to themselves and the industry.”
Judges this year were: Idris Caldora; Stuart McCloud, chef director, Zuidam; Andy Waters, chef patron, Restaurant Andy Waters, Resort World, NEC; Peter Joyner, food development director, Elior; Martin Carabott, current BCF Chef of the Year, Luca restaurant, London and Giovanni Di Vito, assistant dean, Culinary Arts, College of Food, UCB, Birmingham.
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