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Minute on the Clock: Josh Overington

05 July 2017 by
Minute on the Clock: Josh Overington

Josh Overington, the 29-year-old head chef of Le Cochon Aveugle in York, is set to host the next Chefs of Tomorrow event, celebrating the next generation's most exciting culinary talents.

This is the third Chefs of Tomorrow event in 2017, following visits to Charlotte's W5 and Hispi in Manchester. Overington tells The Caterer how he came to be involved and who he thinks this country's most exciting young chefs are:

How did you come to be involved in Chefs of Tomorrow?

They approached me, after we were involved in their industry talks. Being a young team here I think meant we were a good fit to host an event like this - we're already pushing to be the best with a younger team - the average age is 27 years old. So that ethos is already an integral part of our restaurant.

Why is it important to take part?

We need to nurture and encourage the next generation of chefs. Everyone talks about the crisis that the hospitality industry is heading towards in terms of staffing and getting people into the industry. I think we all have an obligation to help bring on the next chefs - I've had many people who have helped me along the way. Now it's my turn to give back to an industry that I love. And hopefully make it a bit better than when I started.

Tell us what's in store for the dinner in July?

We have four bright young chefs who will each be creating, planning and executing their own dish to serve as part of a 4 course menu. I'll be in the kitchen helping mentor them, assisting where needed, but this is all about them and what they can bring to the table. We're selling tickets to the event - they're just £35 per person, which also includes a glass of fizz. Tickets can be found here.

Aside from yourself, who are some of this country's most exciting young chefs?

Two chefs who are doing big things are Tommy Banks (Black Swan at Oldstead) and James Cross at Lake Road Kitchen. Their food is some of the best I've ever eaten and they're young and highly ambitious. Both will go far - and any chef that learns in their kitchens will do well also.

What are you looking forward to most about Chefs of Tomorrow?

Seeing the chefs showcasing their unique style. Its good fun to work with new people and have a new challenge - gives you a break from your day to day. It's exciting to be able to see a glimpse into the future!

The four young chefs to help Dan Doherty and Josh Overington host the event are:

Starter
Luke Sanders, from Arras in York

Fish
Kieran Brown, from Home in Leeds

Main
Karl Whittaker, from Le Cochon Aveugle in York

Dessert
Kiera Collins, From Star Inn in the City in York

Chefs of Tomorrow dinner to be held at Gary Usher's Hispi >>

Dan Doherty launches ‘Chefs of Tomorrow' initiative >>

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