18 semi-finalists unveiled for Young National Chef of the Year

The 18 chefs chosen to compete in this year’s Craft Guild of Chefs Young National Chef of the Year competition have been revealed.

 

The rising stars have already caught the attention of leading industry figures, either through other culinary competitions or by being nominated as wildcard entries by the judges, with the panel chaired by chef Russell Bateman.

 

Competitors will be tasked with creating a three-course menu within a two-hour timeframe if they reach the final. The starter must use monkfish tail and Scottish mussels; the main should centre around whole fresh roasted Sutton Hoo chicken alongside a stuffing, potato and vegetable garnishes and a Bonemasters stock sauce; while the dessert requires a seasonal egg-based mousse using a Boiron fruit purée.

 

The semi-finalists have until Tuesday 3 June to submit their menus, and the finalists will be revealed on Wednesday 9 July.

 

The final will take place on 7 October at University of West London, with the winner being crowned at an awards event in the Hippodrome Casino, Leicester Square, London that evening.

 

The Young National Chef of the Year semi-finalists are:

 

•             Amelia Longhurst, the Langham, London

•             Ben Howard, Solstice by Kenny Atkinson

•             Calum Smith, Shrewsbury School, Independents by Sodexo

•             Haddy Billen, the Langham, London

•             Hannah Sloane, the Black Swan, Oldstead

•             Jacob Gosselin, Longueville Manor hotel and restaurant, Jersey

•             Jessica Pinder, Rogan and Co

•             Johan Desousa, the Savoy

•             Keira Carolan, Henrock by Simon Rogan

•             Keren Fry, Acleaf, Boringdon Hall hotel

•             Lewis Nicholas, Ashford Castle, Co Mayo, Ireland 

•             Max Sawangseang, the Belfry Hotel and Resort (Ryder Grill)

•             Mitch Collins, L’Enclume

•             Nick Grant, Bouchon Racine

•             Oliver Redgwell Welch, Entier Limited

•             Paolo Marinosci, Mauro Colagreco at Raffles London at the OWO

•             Polly Norman, the Savoy

•             Rosie Welch, From the Woods

 

Four places in the final have already been reserved for the highest achievers from the Graduate Awards (Alessio Sneider, sous chef, Soho House), World Skills (Annabelle Hughes, chef de partie, Ghan House, Carlingford), British Culinary Federation Young Chef of the Year (Jake Goddard, junior sous chef, Woven by Adam Smith, Coworth Park, Ascot), plus the Royal Academy of Culinary Arts Awards of Excellence (winner to be announced this summer).

 

Chair of judges Bateman said: “This year’s semi-final brief has been carefully designed to test the chefs’ technical skill and creativity. We are looking for competitors who can showcase classic cookery skills and menu innovation while respecting the quality of the ingredients. The Young National Chef of the Year competition has long been a platform for discovering the future stars of our industry. I am excited to see how these young chefs rise to the challenge and bring their own unique styles to the table.”

 

Competition director David Mulcahy added: “Every chef who steps into this competition is following in the footsteps of those who have gone on to achieve incredible things. We are proud to continue that legacy, and this year’s brief will push our semi-finalists to show not only their skills and creativity, but also their passion and determination. This is their opportunity to make their mark and be part of something truly special in the culinary world.”

 

Young National Chef of the Year was launched in 2012 following the first National Chef of the Year competition in 1972.

 

Last year, Jonny Smith from Gravetye Manor scooped the title.