Young National Chef of the Year reveals semi-finalists

The Craft Guild of Chefs has revealed the names of 27 Young National Chef of the Year semi-finalists who will participate in the competition this year.

Candidates will be given two hours to create a three-course meal consisting of a filled vegetarian agnolotti pasta dish using foraged or locally sourced ingredients; a pescatarian main showcasing fresh Norwegian halibut served with a Douceur de France butter-based sauce; and a dessert based on their own interpretation of a filled choux dessert with fresh fruit and seasonal Boiron purée.

The quality of the choux pastry will also be considered in the skills test prior to the live cook-off, which will be held on 8 October at the University of West London.

The judges will be looking for 10 finalists to join the two seeded finalists: Nathan Cooper, who was the Highest Achiever from the Graduate Awards, and the winner of the Royal Academy of Culinary Arts Annual Awards for Excellence.

The winner will be revealed at a glittering ceremony at the Hippodrome Casino in Leicester Square later this year.

Russell Bateman, chair of judges and head chef at the Falcon hotel in Castle Ashby, said: “This is my first year heading up the competition and when setting the brief, I wanted to take the young chefs back to basics so we can really assess their skills and creativity. They will need to think about ingredient choices, seasonality, flavours, balance and showcasing strong techniques.

“This is their opportunity to show the judges who they are as a chef when they step away from their workplace and we can’t wait to see their individual culinary style, personality and talent laid out on the plate.”

The semi-finalists for this year’s Young National Chef of the Year are: 

• Oska Ready, junior sous chef, DN1 Delicatessen and Dining Room, Doncaster
• Sam Everton, hospitality and catering lecturer, Coleg Ceredigion, Cardigan
• Jacob Gosselin, junior sous chef, the Longueville Manor hotel, Jersey
• Lewis Nicholas, junior sous chef, Lympstone Manor, Devon
• Keira Carolan, demi chef de partie, Henrock, Windermere
• Jake Mills, demi chef de partie, Dorian, Notting Hill
• Chloe Williamson, sous chef, Prestwold Hall, Leicestershire
• Georgia Hackett, chef de partie, the Art School, Liverpool
• Jonny Smith, senior chef de partie, Gravetye Manor, Sussex 
• Nathan Johnson, junior sous chef, Royal Crescent Hotel & Spa, Bath
• Nicole Watt, ABCS, RN Embassy Admiralty House
• Oliver Porter, apprentice commis chef, House of Commons
• Keaton Cooper, chef de partie, the Angel at Hetton
• Ciaran Tobin, demi chef de partie, the Dorchester
• Polly Norman, demi chef de partie, the Savoy
• Johan De Sousa, commis chef, the Savoy 
• Maurizio Fra-Scionti, chef de partie, the Corinthia
• Jack Elgar, senior chef de partie, the Atlantic hotel, Jersey
• Reuben Flatman, demi chef de partie, Belmond Le Manoir Aux Quat’Saisons
• Rosie Welch, chef de partie, L’Enclume, Cartmel
• Patrick Leahy, chef de partie, Rogan & Co, Cartmel
• Henry Pratt, senior chef de partie, Northcote
• Simon Perkins, commis chef, Cardinal, Edinburgh
• Matt Robinson, sous chef, Eleanore, Edinburgh
• Kameca Gayle, sous chef, Genuine Dining Company/Spotify
• Nathan Cox, senior chef de partie, Hand & Flowers, Marlow
• Callum Barbour, senior chef de partie, the Star Inn, Harome

Young National Chef of the Year was launched in 2012 following the first National Chef of the Year competition in 1972.