SousVideTools are once again proud to be sponsor of the UK’s most prestigious and respected culinary contest The National Chef of the Year. The annual competition shines a spotlight on the fresh talent coming out of the kitchen across the UK. Since it launched in 1972, previous winners like Gordon Ramsay, Alyn Williams and Mark Sargeant have seen how it helps fast-track careers to put winners firmly on the map, and on the path to Michelin stars. But this isn’t about style over substance: only the best, most innovative and creative chefs get a shot at the title – and an award that opens doors to future success.
As part of the support SousVideTools provides this prestigious culinary competition we have worked closely with organisers to enhance the experience and the journey that the finalists have from the moment they secure their place in the final.
SousVideTools recently hosted an Innovation Day at its state-of-the-art London Development Kitchen where finalists were able to experience a Masterclass with 2018 Winner Kuba Winkowski and a Q&A session with Hayden Groves 2013 winner, aswell as gaining valuable advice from our very own Chef Director Chris Holland who has competition experience from his time competing on the BBC’s Great British Menu.
Marc Billings, Sous Chef, Prestwold Hall, Leicestershire
Fraser Bruce, Head Chef, The Halsetown Inn, St Ives
Ben Boeynaems, Head Chef, The Zetter Hotel, London
Nick Edgar, Head Chef, The Ryebeck Hotel, Bowness-on-Windermere
Steve Groves, Head Chef, Roux at Parliament Square, London
Derek Johnstone, Head Chef, Borthwick Castle, Midlothian
Harry Kirkpatrick, Sous Chef, Trinity Restaurant, London
Mehdi Lahmadi, Junior Sous-Chef, Coworth Park Hotel, Sunningdale
Karl O’Dell, Head Chef, Texture, London
Nick Smith, Head Chef, Vacherin / Ashurst, London
Bethan Disley-Jones, Apprentice Pastry Chef , The Art School
Jordon Powell, Chef de Partie, South Lodge Hotel
Gercelynn Mae Dionio, Demi Chef de Partie, Lucknam Park Hotel & Spa
Siôn Hughes, Chef de Partie, Carden Park Hotel & Spa
George Harding, Senior Chef de Partie, The Atlantic Hotel
William Keeble, Demi Chef de Partie, Whatley Manor
Matthew Nicholls, Sous Chef, Cheals of Henley
Sam Everton, Senior Chef de Partie, Crwst
Josh Ambridge, Chef de Partie, Lord of The Manor Hotel
Bronwen Jenkins, Demi Chef de Partie, The Westbury, Mayfair
With under three weeks to go until the final which takes centre stage at the London Restaurant Show on Tuesday 1st October the finalists were given their mystery backed of ingredients from which they will need to base their final dishes around. The brand new Tottenham Hotspur Stadium in North London, played host to the 2019 Mentor Day where SousVideTools presented the new IvidePlus thermal circulator as the official SousVide device National and Young National Chef of the Year 2019 to the finalists.
The SousVideTools® iVide Plus Thermal Circulator with it’s high resolution wide 5inch Touch Screen interface is at the forefront of SousVide technology and is the perfect device to support the finalists in their quest to land the coveted title of National Chef of the Year. The device is WIFI enabled meaning it can be controled remotely from anywhere via our APP, it’s also designed to ensure food safety. With an 80litre capacity it guarantees a temperature stability of 0.07°C between 40°C to 100°C. 2 Year Warranty.
For more information about National Chef of the Year head over to their website https://www.nationalchefoftheyear.co.uk/ and to register to be at the final at this years Restaurant Show on Tuesday 1st October visit: https://www.therestaurantshow.co.uk/