The National Chef of the Year

The National Chef of the Year

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The search to discover who will be crowned this year’s National Chef of the Year is underway as the Craft Guild of Chefs has opened the entries for this year’s competition.

Over the last 44 years, the UK’s most prestigious and respected culinary competition has shone a spotlight on the fresh talent coming out of kitchens. Previous winners such as Gordon Ramsay, Alyn Williams and Mark Sargeant have demonstrated how it helps fast-track careers and put winners firmly on the map, and on the path to Michelin stars.

For the first stage of the contest, competitors are required to produce a creative lunch menu for two guests that could be cooked-up within two hours. The menu must consist of a risotto starter of the competitor’s choice; a main course using a whole chicken, with appropriate accompaniments and a choux pastry dessert of choice.

David Mulcahy, Vice-President of the Craft Guild of Chefs and organiser of the National Chef of the Year competition said “I always feel a sense of excitement on launch day as the brief for this year’s competition is unveiled and the buzz about the competition begins once again. Whether you have entered this competition before or are considering putting your skills to the ultimate challenge for the first time, I’d recommend entering. You just never know how far it could take you. This competition is not based on a chef’s personality or past triumphs but simply on culinary skills, interpretation of the ingredients and what chefs can create when the heat is really on.” 

The winning chef will receive a wide range of prizes including a culinary trip to one of the world’s top restaurants, stagiaire opportunities, equipment from sponsors and chocolate workshops. Best of all is the wealth of opportunities that earning this prestigious accolade can bring. The winner will go on to be part of the National Chef of the Year 'Hall of Fame', which really sets them apart from their peers and offers the chance to meet and work with their culinary heroes.

Clare Smyth MBE, Chair of Judges said “Being known as the National Chef of the Year really is career changing. I want to encourage chefs from across all sectors to take part as it’s a fantastic platform to get your name out there. I am proud to be involved in the most respected culinary competition in the UK. We’ve created a really interesting brief for this year and I’m looking forward to seeing the menus that come in over the next few months.”

The competition is open to chefs who are 24 years or older as of April 1st 2016. Competitors may come from all areas of the hospitality business including hotels, restaurants, pubs, contract catering, fine dining, private and public sectors and may be working in the UK or overseas.

Last year’s winner, Larry Jayasekara, sous chef at Gordon Ramsay Holdings will never forget the moment he was announced as National Chef of the Year 2016. He said “It’s something I’ve always wanted and a dream I was never going to give up on. Simply having the opportunity for your food to be sampled by some of the UK’s most well-respected judges is incredible. However, nothing can beat that moment when you are standing in a line with some of the most talented and up and coming chefs in the UK and it’s you that is declared as the winner. Good luck to all the chefs entering this year, whatever stage you get to you won’t regret being part of this experience.”

Chefs have until Friday, 8th April, to submit their entry for paper judging via the new National Chef of the Year website at www.nationalchefoftheyear. The dedicated NCOTY site will be packed full of latest news, advice and inspiration and will updated throughout the competition.

A shortlist of 40 chefs for the semi-finals will be revealed on 24th May following the paper judging on the 20th. This year’s heats will take place at Sheffield College on Tuesday, 14th June, and at Le Cordon Bleu in London on Wednesday, 22nd June. Only ten chefs will go through to the National Chef of the Year final, which takes place at the Restaurant Show on Tuesday, 4th October.

The National Chef of the Year competition is run in partnership with KNORR and Lockhart Catering Equipment and is supported by Evolve, CCS, Churchill, British Premium Meats, Cacao Barry, Wild Harvest, Direct Seafood and Sous Vide Tools.

 

Latest news from The National Chef of the Year

24 May 2016
Today, the world is one step closer to finding out who will be the next National Chef of the Year (NCOTY), with the announcement of the competition’s semi-finalists.
07 April 2016
The Craft Guild of Chefs has extended the entry deadline for National Chef of the Year 2017.
01 February 2016
The search to discover who will be crowned this year’s National Chef of the Year is underway as the Craft Guild of Chefs has opened the entries for this year’s competition.
07 October 2015
Larry Jayasekara, sous chef at Gordon Ramsay Holdings, was yesterday announced as the Craft Guild of Chefs’ National Chef of the Year 2016, the UK’s most sought after chef prize.
29 June 2015
The Craft Guild of Chefs has revealed the eight chefs going through to the final of its National Chef of the Year award at The Restaurant Show on Tuesday October 6th at Olympia in London.

More news from The National Chef of the Year

19 May 2015
The semi-finalists listed below will compete in the heats at Sheffield College on Thursday 11 June or at Le Cordon Bleu cookery school in London on Wednesday 24 June. The top scoring chefs from both...
08 April 2015
The competition is open to all ethnicities of chef, male or female, from all sectors of the in-dustry. This year, chefs must create a menu consisting of a starter of fresh pasta, main course of fish...
08 October 2014
Daniel Morgan, sous chef at The Square Restaurant in London was runner up, and Nick Edgar, head chef at Belmond Le Manoir aux Quat’ Saisons, took third place. The chefs topped an impressive...
03 October 2014
While flavour combinations and taste are top priority for the chefs in the grand final, Churchill, one of the sponsors of the competition, said the detail that goes into presentation creates a visual...
27 June 2014
They were selected from the 40 shortlisted to take part in the semi-final heats at Sheffield City College on June 10 and Le Cordon Bleu cookery school in London on June 25. The announcement was made...

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