Craft Guild of Chefs opens entries for National Chef of the Year

The Craft Guild of Chefs has opened entries for National Chef of the Year, which has been awarded to the likes of Gordon Ramsay, Simon Hulstone, Luke Selby and most recently Ben Murphy.

This year’s competition focuses on food waste and creative use of ingredients as it addresses the ongoing cost of living crisis and supply chain disruption.

Chefs have been asked to prepare a zero waste fish, seafood or vegetarian starter that also places an emphasis on vegetables, pulses or grains.

The main should showcase two cuts of lamb, suitably garnished, while the dessert should be chocolate-based and include a savoury aspect derived from a vegetable derivative. The dessert can be warm or cold.

Kenny Atkinson, chair of judges and chef patron at House of Tides and Solstice in Newcastle, said: “This year I really want chefs to focus on how they use ingredients and showcase their creativity and skills. With the cost-of-living crisis, everyone is having to think outside the box and look for ways to reduce costs and waste, not only to ensure a more sustainable business but also to meet the demands of consumers.”

David Mulcahy, organiser of the competition and food innovation and sustainability director at Sodexo UK and Ireland, added: “Each year, when planning the brief, we try and address the key challenges or big issues that are affecting the hospitality industry. Food waste, sustainability and money saving are so important for chefs to think about as the world tries to find new ways to overcome the current financial crisis.”

Ben Murphy, current title holder and chef patron at Launceston Place, commented: “Since winning this title, I’ve already had some incredible experiences. As it’s the most sought-after chef title, I’ve always dreamed of winning it, and sometimes still can’t believe it happened. I’d encourage all chefs to believe in themselves and give it a go as it literally could be your turn next.”

Entries close on Wednesday 10 May and should be submitted via this link.