Simpsons' Lee Yong Xiang wins BCF Young Chef of the Year 2022

Chef Lee Yong Xiang from Simpsons restaurant in Birmingham has been crowned winner of the British Culinary Federation’s (BCF) Young Chef of the Year competition 2022.

Lee beat 12 other finalists who were asked to cook a three-course meal featuring a hot starter, a main course using 400g of grass-fed dry aged Irish beef garnished with offal provided by Bord Bia, and a choice of dessert.

Competitors included chefs from the Fat Duck in Bray, the Gilpin hotel in Cumbria and London’s Hide restaurant.

Lee impressed the judges with his Cornish turbot starter, dry aged sirloin main and autumn raspberry souffle dessert served with vanilla Chantilly and raspberry sauce.

For achieving first place, Lee received a gold medal, the David Bache Trophy, a £500 cheque, a commemorative plate, an educational trip to Ireland in 2023 and a place in the National Young Chef of the Year final in 2023.

He was followed by runner-up Ben Perks from Toffs by Rob Palmer in Solihull. Elliot Jackson from the Ritz in London came third.

Lee was mentored by chef director Luke Tipping and Andreas Antona, chef owner of Simpsons, which received its Michelin star in 1999.

Judges included Ashley Palmer Watts, founder of the Artisan Coffee Co. and former executive chef of Dinner by Heston; Adam Smith from Coworth Park; and Paul Foster of Salt in Stratford-upon-Avon.

Antona said: “Lee did a truly fantastic job and it’s great to see young chefs like him doing so well in such highly pressurised kitchens and against some of country’s best young talent.

"I’m delighted to see the next generation of Simpsons chefs winning accolades like this. Lee is a credit to the industry and it’s a pleasure to have him in our team."

Peter Griffiths, president of the BCF, added: “There was a very strong line up of chefs and establishments represented in this year’s final and the cooking was of a very high standard.

"The hospitality sector may be undergoing some big challenges, but it was heartening to see these young chefs finding the time to train for competitions. It certainly gives us hope for standards in the future.”