The winning chef will be revealed on Monday June 12 after the final, which will take place in the competition kitchen at University College Birmingham.
The final will consist of a two-hour competition, where the chefs will be asked to prepare, cook and present a 3-course meal for two in two hours.
The starter dish must include fish, but the chef’s otherwise have free reign as to what they decide to create.
The main course must include Grass Fed, Irish Beef and the cut of beef for the main course will be announced at a butchery masterclass on Monday May 15, by sponsors and suppliers – Aubrey Allen and Bord Bia.
The dessert dish must include pure, Canadian maple syrup, supplied by sponsors Maple from Canada UK, but chefs will again have free reign with what they decide to create.
All finalists will receive a framed certificate, a commemorative plate, a personalised chefs jacket and two tickets to the awards evening.
The first-place prize, courtesy of Quebec Maple Syrup Producers, will allow the winner to attend a “discovery trip” to Quebec, Canada, as well as an “inspired Irish beef chefs trip” to Ireland with Aubrey Allen and Bord Bia as well as a cash prize of £2,000.
The trip to Canada will take place in March 2024 during tapping season where chefs will learn about maple harvesting, visit maple forests and sugar shacks, meet local producer and chefs and explore Montreal.
The winner will also be heading to Ireland to see for themselves the sustainable generational farming practises that produce quality Irish beef, and sample some of the exciting produce Ireland has to offer.
Second place prize will receive £500 and third place prize will reward the chef with £250.
The final will be followed by a dinner and prize giveaway, congratulations to those who made the final, on behalf of The Staff Canteen, good luck for the big event! We have listed the finalists and judges below.
Finalists:
- Mark Stinchcombe, Executive Chef at The Barn at Severn & Wye Smokery;
- Ben Taylor, Chef Patron, Le Petit Bois, Moseley;
- Matt Nicholls, Head Chef, Cheal’s Restaurant, Knowle;
- Dan Androne, Head Chef, The Forrest Hotel, Dorridge;
- Laura Kimber, Head Chef, Salt, Stratford Upon-Avon;
- Gary Kilminster, Development Chef, Essential Cuisine;
- Jamie Park, Executive Chef, Adam Handling Restaurant;
- Matthew Ramsdale, Senior Sous Chef; - Harvey Perttola, Head Chef, L’Ortolan Restaurant, Reading;
- Luke Ellul, Executive Chef, Baxter Storey, Farrer & Co;
- Conor Bird, House of Commons, London;
- Kevin Buck, Sous Chef, Hide Restaurant, London;
- Kristian Curtis, Head Chef, The Table, De Banke Group;
- Matthew Smith, Cheshire South and West College.
Judges:
- Tom Phillips, Restaurant Story, London, 2 Star
- Gary Jones, previously Le Manoir aux Quat’ Saisons 2 Star
- Mark Burchell, Chef Patron, Moor Hall, Chorley, Lancs 2 Star
- Brad Carter, Carter’s of Moseley, Birmingham 1 Star
- Leo Kattou, Previous winner while at Simpsons, Birmingham
Ashley Palmer Watts
