British Culinary Federation Young Chef of the Year finalists announced

The  British Culinary Federation Young Chef of the Year final, will take place at University College Birmingham on Monday, November 2, followed by a dinner and awards evening. The dinner will be cooked by the Junior English National Culinary Team.

The competition will be judged by Marcus Eaves, Idris Caldora MCA, Nick Vadis, Eric Bruce, Stuart McLeod and Jerry Toth.

>>>See our chat with Marcus Eaves when he was head chef at L'Autre Pied

The junior chefs will have two hours to cook their chosen three-course meal. The starter must include fish/shellfish and the main course must include pork, but the dessert is completely the competitor’s choice.

The finalists

Jonathan Ferguson, Restaurant Andrew Fairlie, Gleneagles

Kane Adamson, Lough Erne Resort, Enniskillen, N Ireland

Keiron Stevens, The Latymer, Pennyhill Park, Bagshot

Leonidas Kattou, Simpson’s Restaurant, Birmingham

Matt Nicholls, Cheal’s Restaurant, Henley-in-Arden

Matthew Shaw, House of Commons, London

Arthur Bridgman-Quin, Punchbowl Inn, Cumbria

Harvey Perttola, Lasan, Birmingham

Richard West, Moat House Acton Trussell

Samuel Lambourne, The Stafford, London

Jack Gameson, University College Birmingham

Joshua Wilde, The Coach, Marlow

Mike Gray, Royal Military Academy, Sandhurst

James Toth, The Cross, Kenilworth

Joseph Payne, Hartwell House Hotel, Aylesbury

Connor Godfrey, Wilton’s Restaurant, London

Now in its 18th year, one of the main aims of the British Culinary Federation is to encourage and support young chefs to strive for excellence within their chosen profession. This prestigious competition is an opportunity for young chefs to demonstrate their culinary skills and talent.

The winner will be presented with the David Bache Trophy together with a cheque for £250 and a
framed certificate, commemorative plate and also wins a study tour to Luxembourg with Villeroy & Boch.