Ritz London’s Adam Beaumont wins BCF Young Chef of the Year 2021

Adam Beaumont, commis chef at the Ritz London, was named the British Culinary Federation’s (BCF) Young Chef of the Year 2021 earlier this week.

Charlie Knight, chef at the House of Commons, was runner-up; with Jamie MacDonald, sous chef at Absolute Taste in Bicester, coming third.

As well as receiving the gold medal and David Bache trophy, Beaumont was presented with a cheque for £500, a commemorative plate, a framed certificate, plus automatic seeding into the National Young Chef of the Year 2022. He also received a signed copy of judge Glynn Purnell’s latest book.

Competitors had two hours to produce a three-course meal for two covers at the final at University College Birmingham, with the first course being plant-based, the main course using a rib eye of grass-fed Irish beef, sponsored by Bord Bia, and a dessert of their choice. The young chefs also had to use at least one product from the Major International range.

Beaumont’s winning menu was a celeriac and mushroom risotto with chestnuts; rib eye of Irish beef with roscoff onion, braised potato and lovage; and a dessert of caramelised apple, blackberry, puff pastry and crème diplomat.

Awards were also presented for best starter, main course and dessert, chosen from the runners-up. Best starter was awarded to Andrew Kay of Cheals of Henley-in-Arden; best main course went to Jack Clarke of Hide restaurant in London; and best dessert was handed to Tom Finn of Coworth Park in Berkshire.