Meet the BCF Chef of the Year 2018 finalists: Ian Musgrave

BCF Chef of the Year 2018 finalist, Ian Musgrave is sous chef at the Ritz Hotel in London.

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

Ian is a sous chef at the Ritz Hotel in London, he has worked at the Ritz since 2011 and has worked in many of the different areas of the kitchen. Previously, he has worked for the Luxury Collection resort in Greece, where he was able to work with some amazing Mediterranean produce. He has also worked at the Fota Island Hotel in Cork, Ireland.

He has previously competed in the Chef of the Year competition 2012 for the Royal Academy of Culinary Arts and reached the semi-finals of the Roux scholarship in 2013. He also was the runner-up in the UK for San Pellegrino Young Chef in 2016.

How do you feel about becoming a finalist?

I entered the BCF chef of the year as I felt it was a great opportunity to challenge myself against other chefs at my level in the industry. For the semi-final, we were given the task of using a cut of meat which is less favoured. I found this interesting as I believe using all the animal is important and as a chef, we have the responsibility to do that.

Why did you enter BCF Chef of the Year?

I’m very excited to be in the final and looking forward to cooking for such prestigious judges.

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.