There was more exciting news from The Restaurant Show as Danny Young, junior sous chef from Northcote Manor was revealed as The Young National Chef of the Year winner. Danny has finished in second and third place in the YNCOTY competition over the last two years showing that determination and perseverance pays off. Arthur Bridgeman Quin, junior sous chef at The Punchbowl Inn was announced in second place and Thomas Reeves, chef de partie at L’Enclume was confirmed in third.
Danny cooked a starter of Norwegian haddock, salt & vinegar black peas; a main course of potato crisps, dashi “Caviar”; rare breed miso beef, oriental mushrooms, crispy kale, coriander; and a dessert of warm orchard apple syrup sponge and Horlicks ice cream.
Commenting on his achievement, Danny Young said: “To be honest, it’s not really sunk in yet. This is the third time I have competed in The Young National Chef of the Year and I’ve worked so hard over the last few months to develop my skills.”
Danny will receive a stage to the value of £2,500 courtesy of KNORR; Norwegian Seafood Council will arrange for them to join Michel Roux Jr for the culinary trip of a lifetime to Norway; Churchill are teaming up with Nigel Haworth and Northcote Manor to provide the winner with the ultimate gastronomic experience at the 2018 Obsession event; and one year’s membership to the Craft Guild of Chef’s will be gifted.
Mark Sargeant, Young National Chef of the Year ambassador said: “It’s been an exciting and close final, and the future of the industry is in safe hands with these chefs. Something that really stands out to me today is seeing previous winners of this competition battling it out in the senior final and of course, Luke Selby going on to win it is the icing on the cake for YNCOTY. Winning this title is simply the start of what will be a long and successful culinary career and I’ll certainly be following Danny Young over the coming years to see where this title takes them.”
Daniela Tucci, from The Art School in Liverpool was announced as the winner of the Churchill ‘People’s Choice’ Award for exceptional presentation of the main course. This year the prize had a couple of new twists. For the first time, it went across both competitions – seeing the young chef’s dishes compete with those in the senior competition. The award also went to the best dish rather than the competitor with the most votes across all courses. Ultimately providing a winning dish, based on the food presentation.
You can continue to follow the story of the competitions on Twitter with @Craft_Guild and #NCOTY and #YNCOTY and on the website at www.nationalchefoftheyear.co.uk.
As main sponsors of this year’s National Chef of the Year Award we have a close eye on the competition and are thrilled to be sharing the published list of semi-finalists as judged and whittled down by The Craft Guild of Chefs.
Allister Barsby, executive chef, Grove of Narberth
Ian Boden, development chef, Flourish Food Solutions
Jack Bradley, head chef, Temple Sowerby House Hotel
Ben Champkin, sous chef, L’Enclume Restaurant
Jamie Coleman, head chef, Saunton Sands Hotel
James Cousins , Jnr sous chef, Restaurant Associates
Robert Cox, head chef, Tudor Farmhouse Hotel
David Davey-Smith, chef, Royal Air Force Worthy Down
Richard Davies, head chef, Epicure/Celtic Manor
Nathan Eades, head chef, Simpsons Restaurant
Glenn Evans, head of food development, Las Iguanas
John Grabecki, head chef, BNY Mellon
Dan Graham, head chef, Talbot Hotel Malton
Liam Grime, Cpl chef, Captain of the Combined Services Culinary Arts Team RAF Odiham
Adam Handling, chef, Adam Handling Limited / The Frog Restaurant
Ollie Hay, head chef, Nomura
Jahdre Hayward, head chef, Haywards Restaurant
Will Holland, head chef, Coast Restaurant
Tom Lawson, chef patron, Rafters Restaurant
Luciano Lucioli , head chef, Lusso – CH&Co
Cormac Mc Creary, sous chef, The Ritz London
Liam McKenna, sous chef, Trump International
Sarah-Jasmina Moussabih, head chef, 10 feet tall
Karl O`Dell, senior sous chef, Petrus – Gordon Ramsay
Jack O’Donovan, sous chef, Baxter Storey
Andonis Paraskevas, executive head chef, Lusso catering
Scott Perkins, restaurant operations chef trainer, University of West London/ Pillars Restaurant
Matthew Ramsdale, sous chef, The Chester Grosvenor
Luke Selby, head chef, Dabbous
Mathew Shropshall, chef lecturer, UCB – College of Food
Nick Smith, head chef, Harbour & Jones / Ashurst
David Stevens, conference and meeting sous chef, The Balmoral Hotel
Marcin Szelag, head chef, Rocksalt Folkestone
Robert Taylor, chef patron, Compasses Inn
Adam Thomason, head chef, Restaurant Associates- Deloitte
Simon Webb, head chef, Restaurant Associates
Dean Westcar, head chef, Restaurant Hywel Jones by Lucknam Park
Thomas Westerland, sous chef, Lucknam Park
Aled Williams, head of development and innovation, TRUEfoods
Kuba Winkowski, head chef, The Feathered Nest Inn
Andy Wright, head chef, Mercedes F1 Headquarters
Patrick Frischknecht, senior chef de partie, Petrus Gordon Ramsay
Grzegorz Olejarka, executive chef, The Trafalgar Hotel
Semi-finals were selected through rigorous judging from 13 experts including Gary Jones of Belmond Le Manoir who is the new Chair of Judges, and David Mulcahy and Andrew Bennett. Three individual judging panels covered each of the following courses respectively; starters were judged by Alyn Williams, Peter Joyner and Willie Pike. Clare Smyth MBE, Philip Howard, Russell Bateman and Steve Scuffell judged the main courses with Graham Hornigold, Sarah Hartnett and Julie Sharp being lucky enough to judge the desserts.
Now that these talented chefs have successfully claimed their place in the semi-finals, we look forward to seeing them compete in the heats at either Sheffield College on the 6th June or Le Cordon Bleu cookery school in London on the 20th June.
Watch this space for further updates from the competition.