Twelve chefs in the running for Young National Chef of the Year

Twelve chefs have secured a place in the finals of the Young National Chef of the Year, which are due to take place on 8 October.

 

Candidates will be given two hours to produce a three-course meal.

 

The starter must feature a filled vegetarian agnolotti pasta using local ingredients; the main must incorporate Norwegian halibut and a Douceur de France butter-based sauce; and the dessert will be the chefs’ interpretation of a choux served with fresh fruit and seasonal Boiron purée.

 

Nathan Cooper, senior chef de partie at BaxterStorey for Goldman Sachs, was seeded directly to the final after being the Highest Achiever in both the Graduate Awards and the kitchen category of the Royal Academy of Culinary Arts Annual Awards for Excellence.

 

In September, the finalists will also be invited to a mentor experience at Waitrose Innovation Studio in Bracknell.

 

Russell Bateman, chair of judges and head chef at the Falcon in Castle Ashby, said: “I’ve not judged this particular stage of the Young National Chef of the Year competition before, and I was really impressed with the standard. There was some intelligent and innovative cooking on display from these young chefs and I know we are going to have our work cut out in finding the winner.

 

“I’d encourage the chefs to use the next few months to listen to feedback, refine their dishes and practise in a variety of situations beforehand. As a former winner of the senior competition, I know that a new environment and the time limit pushes you out of your comfort zone but opportunities like this don’t come along very often so give it everything you have.”

 

David Mulcahy, competition director and food innovation and sustainability director at Sodexo UK and Ireland, added: “These chefs are the ones to watch and having seen their menus, I know the future of the industry is in great hands.”

 

The finalists for Young National Chef of the Year 2024 are:

• Callum Barbour, senior chef de partie, the Star Inn, Harome
• Henry Pratt, senior chef de partie, Northcote
• Jacob Gosselin, junior sous chef, the Longueville Manor hotel, Jersey
• Jonny Smith, senior chef de partie, Gravetye Manor, Sussex
• Keaton Cooper, chef de partie, the Angel at Hetton, Skipton
• Keira Carolan, demi chef de partie, Henrock, Windermere
• Lewis Nicholas, junior sous chef, Lympstone Manor, Devon
• Matt Robinson, sous chef, Eleanore, Edinburgh
• Nathan Johnson, junior sous chef, Royal Crescent Hotel & Spa, Bath
• Reuben Flatman, demi chef de partie, Le Manoir aux Quat’ Saisons, Oxfordshire
• Rosie Welch, chef de partie, L’Enclume, Cartmel

 

The winning Young Chef of the Year will be unveiled after the final at an awards ceremony at the Hippodrome Casino in London’s Leicester Square.

 

The competition is run  by the Craft Guild of Chefs, which is the UK’s largest chefs’ association, with members working globally across foodservice and hospitality.