British Culinary Foundation names Young Chef of the Year

BCF Young Chef of the Year 2018, Matthew Nicholls
12/11/2018 - 09:58
Matthew Nicholls of Cheal’s restaurant (Warwickshire) was last week crowned the British Culinary Foundation’s (BCF) Young Chef of the Year 2018, automatically earning his spot in the Craft Guild’s 2019 National Young Chef of the Year.

Up against 17 other finalists, BCF said the competition was ‘fierce’ with the young chefs given just two hours to produce a two-cover, three-course meal, including a vegetarian starter and at least one product from the Major International range.

Nicholls however stole the show, with his menu comprising: duck egg yolk, celeriac, pearl barley, Wiltshire truffle, sourdough, wood sorrel; rabbit and Scottish langoustine with cauliflower, curry, parsley and yeast for main; and a toasted almond panacotta for dessert.

As well as automatic seeding into the 2019 National Young Chef of the Year, he was rewarded a David Bache Trophy, £500 cheque, commemorative plate, framed certificate, Wrapmaster dispenser, personalised chef’s jacket, and a celebration lunch.

Nicholls also took home the award for Best Main Course.

Millie Tibbins from the University College Birmingham came in second place followed by Ben Cowley of Simpson’s restaurant (Birmingham) in third.

Meanwhile, Megan Carter - the Red Lion (Staffordshire) - celebrated the award for Best Starter and Jacob Major - the Manor House (Wiltshire) - the Best Dessert.

Among this year’s judges were: BCF chairman Stuart McLeod; Nick Vadis, CGOC national vice chairman and culinary director at Compass Group UK & Ireland; Peter Joyner, Elior food development director; Tom Phillips, Restaurant Story sous chef; and Adam Smith, executive chef at Coworth Park.

Griffiths said: “This year’s final once again highlighted the exceptional young talent that we have working in the industry today.

“The quality of these young people’s cooking, along with the skills shown, was outstanding - they were a credit to themselves and the industry.”

Copyright 2017 Craft Guild of Chefs

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