21st May 2013
The countdown has begun for the 2011 Craft Guild National Chef of the Year challenge
Forty leading chefs have been chosen to go forward to the semi final cook offs for the Craft Guild of Chefs' prestigious National Chef of the Year (TNCOTY) competition.
The cook offs take place in August and September at culinary centres in London, Portsmouth and Sheffield and will decide who goes through to the live final at the Restaurant Show at Earls Court 2 in London on October 11 for a chance to win the title.Now in its 39th year, TNCOTY is one of the most respected and sought after culinary titles. Its revised format, which was introduced last year, has helped develop the contest into one that celebrates the growing multi culinary cultures in the UK.The categories this year cover modern British/European, Asian/Oriental and Rest of the World/Other, and each of the semi finalists will produce a three course lunch menu based on one of these cuisine styles. The semi finalists are:James Baker, sous chef, ESS Support Services Marcus Bean, chef owner, The New InnJames Buckley, executive chef UCL, Compass GroupDavid Bush, senior chef de partie, House of CommonsPratap Chahal, head chef, The PeasantPaul Anthony Cunliffe, head chef, Crown HotelMichael Dipple, junior sous chef, Cannizaro HouseGlenn Evans, development chef, Reynolds Catering SuppliesGary Fish, hospitality manager, Bite CateringFrederick Forster, head chef, 44 Restaurant & LoungeJustin Galea, head chef, Turnberry Luxury Collection ResortHayden Groves, executive chef, Lloyds of London, AvenanceDaniel Jones, head chef, The Harp InnImthiaz Kader, head chef, Park Plaza Westminster BridgeDiane Kay, sous chef, Carlton ClubSelin Kiazim, sous chef, KopapaPeter Knibb, chef proprietor, Restaurant 23Ashwani Kumar, head chef, Mango Lounge WindsorJoe McCafferty, senior chef de partie, ROKA restaurantPalash Mitra, sous chef, The Cinnamon ClubIan Morgan, executive chef, CucinaMartin Nisbet, Angelus RestaurantRyan Perratt, head chef, The National Café, Peyton and ByrneRobert Potter, sous chef, Lucknam Park HotelSudha Shankar Saha, executive chef, SaffronSujan Sarkar, head chef, Automat RestaurantHansel Sheldon, executive sous chef, The Dorchester CollectionKevin Sutherland, executive services senior sous chef, Barclays Bank, BaxterStoreyMichael Tate, chef de partie, Harvey Nichols, ManchesterDaniel Towell, head chef, AvenanceDez Turland, group development chef, Brend Hotels, Saunton SandsErnustus Van Zyl, chef practical tutor, Devere Hospitality AcademyAdrian Vaughan, senior sous chef, Runnymede on ThamesSimon Webb, head chef, Restaurant AssociatesAlyn Williams, chef patron, The WestburyJoo Young Won, senior sous chef, Galvin@Windows RestaurantAndrew Wong, chef, Bumbles RestaurantSimon Woods, chef lecturer, Westminster Kingsway CollegeAndrew Wright, chef, Arden HotelTerry Wright, head chef, Compass Group