Five young chefs have made the grade for the Kitchen and Pastry Graduate Awards, organised by the Craft Guild of Chefs.
The awards, which are regarded as a qualification rather than a competition, allow chefs to refine their classical skills while continuing their professional careers.
Receiving a pass mark in the kitchen and larder exam were Charles Kenneth Knight, commis chef at the House of Commons; George Baldwin-Edie, development chef for Marks & Spencer; Theo Hadjitofi, chef de partie at De Banke Group; and Joshua Singer, demi chef de partie at Artichoke. Meanwhile, Beth Disley-Jones, pastry chef de partie at the Art School restaurant, made the grade in the pastry exam.
Each chef had to complete a written test, prepare a best end of lamb into cutlets and a three-bone rack, fillet and skin two whole Dover soles and present as fillets, as well as create a dish with a mystery basket of ingredients.
The title of Highest Achiever in the Kitchen was awarded to George Baldwin-Edie (pictured with Beth Disley Jones), who will now take part in the Young National Chef of the Year competition in 2022. Along with Disley-Jones, who was the Pastry Highest Achiever, he wins an education trip to France courtesy of Grande Cuisine.
Craft Guild of Chefs vice president Steve Munkley said: "This group of finalists have really come together in this process and supported each other during the challenges of 2021. That's what being a good chef is all about; working as a team, giving and taking advice and learning from each other."
Russell Bateman, head chef at the Falcon Hotel, Castle Ashby, who chaired the examiners, added: "The standard throughout was excellent across all three courses and there has been a real positivity in the kitchen. This is never an easy exam – it's not designed to be – but just completing the process helps a chef to grow their skills."