In October Keira Carolan from Henrock wowed the judges and claimed the prestigious title of the Craft Guild of Chefs’ Young National Chef of the Year, after serving up three exceptional plates at the University of West London.

Speaking about her advice to chefs taking part this year, she said: “Definitely practice. Give it your all. Cook food that you care about. The competition is a chance to put yourself across and your food. I think that is a very special opportunity to be given so take that opportunity to cook food that is about yourself and what you stand for.”

Her winning menu included a starter of Monkfish, Mussels, Nasturtium and Preserved Tomato, a main course of Chicken, Foraged Mushrooms, Kales and Celeriac, with Preserved Strawberry, Apple Marigold, Sheep’s Yogurt and Honey for dessert.

When asked to describe the feeling of winning, Keira replied: “It was amazing, it was very surreal. It takes a few weeks or a few months for it to actually sink in. It was just unbelievable. I was really happy and very proud. Overall I was happy. I gave it my all and that is all you can do. I practiced as much as I could and when I left on the day I felt there was no more that I could have done given the circumstances.”

Since lifting the prestigious trophy, Keira has been busy working at Henrock. She added: “I have a few things planned for the new year with the different prizes and trips that I will be going on. I am hoping to learn as much as I can and take all the experience I can from this competition.”

Bonemasters will take her and a guest on a trip to Amsterdam, including Eurostar or flights; two nights at The Okura Hotel; a Chef’s Table experience at the two-Michelin-starred Ciel Bleu with a behind-the-scenes tour; a visit to the Bonemasters Global Production facility and a personalised engraved copper sauté pan.

Speaking about the best part of taking part in the Young National Chef of the Year competition. Keira stated: “The people that you meet, every single person has something to offer. You meet friends, suppliers and sponsors. It’s all incredible and you meet some great people in this community. The hospitality industry is so tight knit and everyone wants to help everyone else, it is so nice.”

When asked what her favourite thing to cook either at home on in the restaurant, Keira said it was making bread. She described it as ‘very therapeutic and rewarding’.