The recently crowned National Chef of the Year, James Devine, sous chef at Deanes Eipic in Belfast, talks to Katie Pathiaki about the competition and his plans for the future
It has, but I still feel like I'm walking on a cloud. I'm looking forward to going on the trips that came as part of the prize - I think the best thing about winning is that you can celebrate for a whole year!
This was the first time that you entered the competition. What inspired you to enter and how did you keep your cool? I have my head chef Danni Barry to thank as she was the one who suggested I enter. To be honest, at that point I hadn't heard a lot about the competition. I liked that the stages were spread across several months because you can fluke things like this, but the way it was structured meant you had to earn it.
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