Meet the BCF Chef of the Year 2018 finalists: Richard Dutton

BCF Chef of the Year 2018 finalist, Richard Dutton is chef lecturer at the University College, Birmingham.

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

Richard Dutton has worked as a chef lecturer at the UCB  for six years, combining lecturing with running the Atrium restaurant at the University.

He has previously worked as a sous chef at Edmunds in Henley-in-Arden for two years under the tutelage of Andy Walters, Richard hasn't entered a cooking competition since his participation in  BCF Young Chef of the Year ten years ago.

How do you feel about becoming a finalist?

It’s my first time in entering and so I went into it with an open mind -  if I had got through to the final it would have been a bonus and if not, I would have probably had a go next year. I am really chuffed as some people have a go and they don’t get through to the final straight away.

I taught two of the other finalists who were in my class at UCB, so it will be a bit strange going up against them in the final.  I am a bit nervous, but if you let the nerves take over, you will crumble. In these situations, it’s how you adapt if something doesn’t go right.

Why did you enter BCF Chef of the Year?

I have always wanted to do it, I have gone into it open-minded. I am 36 this year, so thought if I keep leaving it and leaving it you never know how you are going to get on do you?

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.