Meet the BCF Chef of the Year 2018 finalists: Greg Newman

BCF Chef of the Year 2018 finalist, Greg Newman is head chef at The Kings Hotel in Chipping Campden.

• Find out more about the British Culinary Federation (BCF)  
• What does it take to win National Chef of the Year?

Greg Newman is head chef at The Kings Hotel in Chipping Campden in the Cotswolds. He previously worked at two other hotels within the group which includes Bovey Castle where he joined as a chef de partie, working his way up to the role of junior sous chef and Mallory Court as a sous chef. 

He has previously competed in the BCF competition where he reached the semi-final. Greg has also reached the semi-final of the National chef of the year and was a finalist in South West chef of the year too.

Greg enjoys competing as he likes to meet new people and enjoys seeing how he has progressed over the years that he is competing. He says he feels "more confident than three or four years ago doing competitions." and that is is very different to the daily routine of his job.

How does it feel to be in the final?

It feels really good it’s exciting. My friends and family are happy for me. There are some really good chefs in the final, it’s good to be involved with the guys. I am doing a little bit of playing around and prep (for the final) I am excited about the butchery masterclass. I'm looking forward to doing my food but also seeing what others are doing and see how they interpret the brief.

Why did you enter BCF Chef of the Year?

I took my first head chefs job about six months ago and I felt it’s a good way to get what we are doing out there. We are a really small team (there’s only four of us) so it’s to put out what we are doing to a wider audience really. To see how we are competing with the other guys really.

There will be a butchery masterclass taking place on April 9th at Aubrey Allen, where the chefs will find out what cut of meat they will be using in the final.

On April 23rd, a new BCF Chef of the Year will be crowned. We take a closer look at this year’s finalists hoping to produce winning dishes in the final at University College, Birmingham which will impress the judging panel.