Gleneagles young chef wins BCF Young Chef of the Year

Jonathan Ferguson was crowned winner of the British Culinary Federation’s Young Chef of the Year 2015 held at University College Birmingham on Monday 2 November.

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Jonathan works at Restaurant Andrew Fairlie at Gleneagles and the 19 year old cooked in the first heat. Both heats were full of fierce competition, highlighting excellent skills and innovative dishes.

Leonidas Kattou of Simpson’s Restaurant, Birmingham, who finished third in 2014, was runner-up, with Jack Gameson, a member of the Junior National Team from University College Birmingham, coming third. Awards were also presented for best starter, main course and dessert. Jonathan Ferguson picked up the award for his stunning starter; best main course was Matthew Shaw from the House of Commons, and Mike Gray from the Royal Military Academy, Sandhurst won the award for the best dessert.

Competitors had two hours to produce a three-course meal for two covers, the first course had to include fish and the main course pork. They also had to use at least one product from Major International and Gourmet Classic. Jonathan’s winning menu consisted of poached lobster, vanilla beurre blanc, pickled cucumber and fennel to start, pork tenderloin, leek ash, celeriac, roast parsnip, charred onion and Madeira sauce as a main and almond frangipane, caramel compressed apple, apple purée and apple cream.

As well as receiving the David Bache Trophy, Jonathan was presented with a cheque for £250, commemorative plate, framed certificate, personalised chef’s jacket sponsored by CCS and a study tour to Luxembourg, courtesy of Villeroy & Boch. The Awards Dinner, attended by 90 guests, was cooked by the Junior English National Team. This was the first run through of their chosen menu in preparation for the Culinary World Cup in Erfurt, Germany in October 2016. Judges this year were Eric Bruce, Chef Patron, Restaurant Seven, Ironbridge; Idris Caldora MCA, Royal Academy of Culinary Arts, Chef Adopt A School; Stuart McCloud, Chef Director, Zuidam Ltd; Nick Vadis, Culinary Director, Compass Group UK & Ireland and Marcus Eaves, Obelisk, The Shard, London.

The other BCF Young Chef of the Year 2015 finalists were:

Kane Adamson, Lough Erne Resort, Enniskillen, N Ireland Harvey Perttola, Lasan, Birmingham Matt Nicholls, Cheal’s Restaurant, Henley-in-Arden Richard West, Moat House Acton Trussell Keiron Stevens, The Latymer, Pennyhill Park Hotel Joshua Wilde, The Coach, Marlow Samuel Lambourne, The Stafford, London Mike Gray, Royal Military Academy, Sandhurst Matthew Shaw, House of Commons, London James Toth, The Cross, Kenilworth Joseph Payne, Hartwell House Hotel, Aylesbury Connor Godfrey, Wilton’s Restaurant, London Arthur Bridgman-Quin, Punchbowl Inn, Cumbria