National Chef of the Year winner announced
National Chef of the Year
Ten talented chefs battled it out in the kitchen at the University of West London and served up three dishes that would impress some of the biggest stars of the culinary world. Orry took the top spot with his delicious menu of Turbot from the North Sea with smoky Orkney scallop for starter, Lumina lamb with the Scottish autumn for main course and a celebration of Manjari Valrhonawith influences from Asia for dessert. Achieving runner-up this year was Cleverson Cordeiro from Frog by Adam Handling with Paul Gamble who works for Waitrose & Partners taking third place.
Orry used a selection of calming ranges throughout the competition. Envisage Natural for the starter, Studio Prints Raku Agate Grey for his main and for his dessert, he again used Envisage Natural.
Young National Chef of the Year
Jonny Smith from Gravetye Manor has wowed the judges and achieved the prestigious title of the Craft Guild of Chefs’ Young National Chef of the Year after serving up three stunning plates of food for the judges earlier today at the University of West London. He created a starter of golden cross goats cheese agnolotti, Gravetye tomatoes and basil, Norwegian halibut shiitake and cauliflower for main course and a dessert of choux bun, whipped Opalys ganache, honey poached quince. Taking the runner-up spot was Rosie Welch from L’Enclume with Keira Carolan who works at Henrockin third place.
Jonny used a selection of striking ranges throughout the competition. A bold Studio Prints Fusion Grey for his starter, Isla for the main and back to Studio Prints Fusion for the dessert.
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