Following a tense final at the Restaurant Show on 4th October, James Devine has been announced as the new National Chef of the Year for 2017. James, who is Sous Chef at Deanes Eipic, triumphed in the UK’s most prestigious culinary competition with a winning menu featuring Tees Valley Rib of Beef and a soft centered chocolate & coffee tart. Taking a close second was Adam Thomason of Deloitte, Restaurant Associates and in third place was Charles Smith of Alyn Williams at The Mayfair.
Delighted with his win, James Devine commented: “I’m honoured, I never expected to win or to come this far. Today went well for me, I kept calm and was pleased with the way all my dishes came out. Each dish was something I’d happily eat or serve up. Right now, I feel humbled and very excited at the same time.”
As the winner, James Devine is now part of the National Chef of the Year 'Hall of Fame', which represents culinary excellence and offers the chance to meet and work with some of the most exciting industry names. He also wins a range of special prizes including a once-in-a-lifetime trip to one of the world’s top restaurants, stagiaire opportunities, equipment from sponsors and chocolate workshops. Best of all, having won the life-changing title, James now has the chance to follow in the footsteps of some the country’s most successful chefs, such as Alyn Williams, Gordon Ramsay and Mark Sargeant who have all previously held the title.
This year’s competition was one of the toughest yet, with an incredible list of high profile judges to impress, including Daniel Doherty - Group Executive Chef for Duck & Waffle Restaurants, Gary Jones - Executive Head Chef at Belmond Le Manoir aux Quat'Saisons, Claude Bosi - Chef Patron at Hibiscus and many more.
David Mulcahy, the competition organiser and vice president of the Craft Guild of Chefs commented on this year’s final: “What an amazing final we’ve just witnessed. Looking at the chefs lined-up before it kicked off, I knew it was going to be close but these ten chefs gave the judges a difficult task. This year’s basket of ingredients was a real challenge and meant that we saw some amazing dishes. Today’s winner presented an excellent starter, main course and dessert.”
He continued: “Congratulations to James. He thoroughly deserved to take this title and this will be a career-defining and life-changing moment for him. The NCOTY competition began back in January so over the last nine months all ten finalists have had one clear goal in mind…winning the most prestigious title in the UK culinary calendar.”
Clare Smyth MBE, Chairman of Judges added: “After the level of cooking I’ve witnessed this afternoon, I couldn’t be more honoured to be Chair of judges for NCOTY. All finalists rose to the challenge and delivered delicious plates of food. It’s not easy cooking for these judges, many of whom are our finalists’ idols, but it’s so important to remain calm and hold your nerve. Although it was a tough decision, we had a clear winner in the end and some really stand out dishes that could be served up in any restaurant.”
The evening saw more exciting news with the announcement of Ruth Hansom from The Ritz as the first female Young National Chef of the Year. The competition, which has kick-started the careers of many of today’s industry stars, was closely fought with a high standard of entries from all young chefs. Second place was awarded to April Lily Partridge of The Clove Club and in third was Danny Young from Northcote.
Commenting on her achievement, Ruth Hansom said: “I can’t put into words how amazing it feels, I’m so happy to have won. I’ve come second in the past and knew that I really wanted to win this year.”
Young National Chef of the Year Ambassador, Mark Sargeant commented: “Today’s competition was incredibly close, especially between the top three but Ruth really stood out with all her dishes. The advice we gave the young chefs was to create a dish that’s simple, flavoursome and well-presented and that’s exactly what we saw from her. It’s absolutely fantastic to have our first ever female Young National Chef of the Year.”
He continued “I couldn’t be any prouder of what all ten finalists did today. They were confident, calm and we saw some fantastic culinary skills demonstrated by chefs who are so early into their careers. It’s always great to follow these chefs through their careers and I’ve got no doubt that in a few years’ time some of these chefs are going to be competing on the senior stage.”
All of the finalists and winners celebrated their achievements in a ceremony at The Restaurant Show on Tuesday 4th October, with judges and sponsors on hand to offer their congratulations.
Craft Guild of Chefs
The Craft Guild of Chefs is the largest UK chefs’ association with members worldwide in foodservice and hospitality, from students and trainees to top management working everywhere from Michelin starred restaurants to school catering divisions.
Ten chefs are one step closer to National Chef of the Year title
The Craft Guild of Chefs has announced which chefs will be heading to the live final of National Chef of the Year at The Restaurant Show on Tuesday 4th October 2016. To earn their place in the UK’s most prestigious culinary competition, the successful chefs had to compete in a cook-off at Sheffield College or Le Cordon Bleu in London.
Danny Parker, Head Chef at House of Tides in Newcastle was the first chef to take a place after winning the Sheffield Heat on Tuesday, 14th June. He will be joined by today’s London Heat winners Martin Carabott, Senior Sous Chef at The Royal Automobile Club, Adam Thomason, Head Chef at Restaurant Associates and Charles Smith, Head Chef at Alyn Williams at The Westbury. The final six places were given to the chefs from all the heats who had the highest scores and completing the talented line-up is: Liam McKenna, Head Chef at Trump International, James Devine, Sous Chef at EIPIC, Paul Foster, Chef Patron of Salt, Stephanie Coupland, Chef de Partie at Restaurant Gordon Ramsay, Luciano Lucioli, Head Chef at Lusso – CH&Co. and Kamil Wierzbowski, Sous Chef at Petrus Restaurant, Gordon Ramsay.
As well as competing in the National Chef of the Year final, the chefs will also attend a Mentor Day at The Grove, Hertfordshire on Monday 5th September. Chefs will be presented with a mystery basket of ingredients to be used in the final and enjoy a masterclass with former NCOTY winner, Russell Bateman.
Talking after the announcement of the finalists at a presentation ceremony at Le Cordon Bleu, David Mulcahy, Vice President of the Craft Guild of Chefs and organiser of the competition said: “This has probably been our most hotly-contested semi-finals to date, starting with an amazing Sheffield heat last week and some closely fought London heats today. It was an interesting brief this year which focused on core culinary skills and these ten chefs have demonstrated a high level of skill whilst adapting the brief to their own cooking style.”
The semi-finals were judged by a panel of over 40 judges chaired by Clare Smyth MBE, who commented “I know I said it last year, but the standard of cooking in these semi-finals gets more impressive each year. What is most interesting for me is how high the standard was in Sheffield, the chefs up there put so much work and originality into their dishes and it was so close at the top. I believe we have found ten incredibly talented chefs who now have to raise their game even further to be in with a chance of taking the UK’s most sought-after title.”
In addition to the NCOTY announcement, several of the young chefs going forward to the Young National Chef of the Year Final were also revealed. Heat winners Arthur Bridgeman-Quin from the Punchbowl Inn and Ruth Hansom from The Ritz are to be joined by the four highest scoring young chefs from both the London and Sheffield heats, with the remaining YNCOTY finalists to be seeded from other industry competitions. The four additional YNCOTY finalists were named as Danny Young of Northcote Manor, Drew Snaith from Brunswick House, April Lily Partridge from The Clove Business Club and Daniela Tucci of The Art School Restaurant.
You can find out more about the competition and follow the progress on Twitter with @Craft_Guild and #NCOTY and on the website at www.nationalchefoftheyear.co.uk.
Craft Guild of Chefs
The Craft Guild of Chefs is the largest UK chefs’ association with members worldwide in foodservice and hospitality, from students and trainees to top management, working everywhere from Michelin starred restaurants to school catering divisions.
Craft Guild announces NCOTY semi-finalists and a surge in interest levels for 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. The Craft Guild of Chefs has also revealed that this year saw the highest recorded level of interest in the competition ever, with 159 entries on the new National Chef of the Year website and over 400 chefs registered to view the brief.
To celebrate the impressive number of chefs who entered and registered, the Craft Guild has released some key figures from the competition so far:
National Chef of the Year in Numbers:
• 159 entry forms received from hopeful chefs
• Back in 1972, in the competition’s first year just 19 chefs entered, highlighting the dramatic rise of what is now regarded as the UK’s most prestigious culinary title
• 11 expert judges deliberated for over 20 hours each, that’s 220 hours in total, to whittle the entries down to the 40 semi-finalists
• The semi-finals will last for a total of 360 minutes, at the end of which just 10 chefs will be announced as finalists
• With the toughest skills test yet, the judges’ focus will be on three key elements, a perfect risotto, an innovative chicken dish and a stunning choux pastry dessert
• Chefs from over 500 different establishments have entered NCOTY since it began in 1972.
David Mulcahy, Vice-President of the Craft Guild of Chefs and organiser of the National Chef of the Year competition, commented on the competition so far:
“As the leading culinary challenge in the UK today and recognised across the industry, the National Chef of the Year is as strong today as it was in 1972 when it was first introduced. Following the paper entry stage all judges agreed that the standard this year has improved on recent years, and I have no doubt that we are in for a tough competition. The focus on a very clear set of skills at the semi-final stage will determine who deserves to go through to the final stages where they will be able to show their own personal innovation and skills with what will be the best mystery basket yet. The National Chef of the Year continues to grow and develop and to reflect today’s fast paced and exciting industry.”
The 40 semi-finalist chefs who made the grade come from around the UK, from a variety of establishments and backgrounds. These include contract caterers, pubs and even food suppliers and colleges, as well as some of the country’s best hotels and restaurants:
Andy Wright- Restaurant 23
Robert Cox- Tudor Farmhouse Hotel
Liam McKenna- Trump International
James Devine- Deanes Eipic
Daniel Parker- House of Tides
Jack Bradley- Hipping Hall
Dion Wyn Jones- Lion and pheasant townhouse hotel
Rohan Wadke- Forth Valley College
Paul Foster- Salt
Matthew John- The Waggon Inn
Jake Jones- The Grand Hotel and Spa
Martin Carabott- The Royal Automobile Club
Thomas Westerland- Lucknam Park Hotel and Spa
Ollie Hay- Restaurant Associates
Diane Camp- Reynolds
Gavin Edney- Cliveden house
Nicholas Smith- Vacherin
Stephanie Coupland- Restaurant Gordon Ramsay
Andrew Mckee- Lough Erne Resort
Kamil Wierzbowski- Petrus Restaurant, Gordon Ramsay
Robert Taylor- Compasses inn
Jahdre Hayward- Haywards Restaurant
Sally Abe- Great British Chefs
Adam Handling- Adam Handling Restaurant Group
John Price Nomura - Restaurant Associates
Adam Thomason- Restaurant Associates
Simon McKenzie- The Old Government House Hotel and Spa
Cormac Mc Creary- The Ritz
Aidan McGee- The Truscott arms
James Buckley- Levy Restaurants @Excel london
Sarah-Jasmina Moussabih 10 Feet Tall
Luciano Lucioli Lusso - CH&Co
Ben Murphy- The Woodford
Simon Webb- Restaurant Associates
Grzegorz Olejarka-Grain Store Cafe and Bar
Philip Harrison- Anglesea Arms
Jenny Warner- The Thomas Cubitt
Neil Yule -Sodexo
Andrew Birch- Fishmore Hall Hotel
Bobby Retnakumar- Geetha Hilton Hotels UK
Chairman of Judges, Clare Smyth MBE, commented on this year’s competitors:
“What’s fantastic about this competition is not only does the number of entrants grow each year but the quality of the entries continues to rise. Having discussed the entries and menus at length with my fellow judges I know it is going to be a very tough, close and exciting semi-final. On a personal note, I’m delighted to see five female chefs make the top 40 which is the highest we’ve ever had and is something as a committee we’ve really encouraged for the last few years. I hope the chefs will grab this opportunity with both hands and ensure they are ready for it!"
Following the semi-finals, the ten highest scoring chefs will then face the ultimate challenge in the NCOTY final on the 4th October at the Restaurant Show.
Craft Guild of Chefs
The Craft Guild of Chefs is the largest UK chefs’ association with members worldwide in
foodservice and hospitality, from students and trainees to top management working everywhere from Michelin starred restaurants to school catering divisions.
National Chef of the Year expert entry tips revealed ahead of deadline extension
There is good news this week for any chefs still working on their National Chef of the Year entry form. The Craft Guild of Chefs has extended the entry deadline for National Chef of the Year 2017. Chefs now have until Friday 15th April to visit www.nationalchefoftheyear.co.uk and submit their entry form online for judging.
To coincide with the extension announcement, the Craft Guild of Chefs has released seven expert tips from judges and past winners. David Mulcahy, Vice-President of the Craft Guild of Chefs and organiser of the National Chef of the Year (NCOTY) competition, explained further:
“We know what a challenge preparing the perfect entry can be, so along with the decision to extend the deadline we’re also releasing some valuable advice. The guidance comes straight from the National Chef of the Year Hall of Fame, with advice from several successful chefs including Alyn Williams, Mark Sargeant and the current title-holder Larry Jayasekara. We’ve distilled the expertise of these industry leaders into a series of succinct top tips on what it takes to win, starting with advice on a winning entry form. We’d advise anyone who has yet to enter to refer to the tips and really try to apply them to their own entry in order to give themselves the best possible chance of success.”
1. Read and read again
“It sounds simple but it really is so important that chefs read the brief and entry guidelines over and over again to ensure nothing has been missed” – David Mulcahy, Vice-President of the Craft Guild of Chefs and organiser of the National Chef of the Year
2. Prioritise your presentation
“Take pride in your entry as it is an extension of you as a chef. It goes without saying it should be neatly formatted and the attached photos should be in focus, correct orientation and free from scattered and smeared mise en place in shot.” – Hayden Groves, Judge and 2013 National Chef of the Year
3. Showcase but don’t show off
“Keep it simple. Use the entry form to showcase your skills, knowledge and taste but avoid the temptation to show off.” – Mark Sargeant, Former National Chef of the Year and ambassador for Young National Chef of the Year
4. Write it for a plumber not a chef
“Make sure your paper entry is clean to read, well presented and makes sense. Don’t write a recipe as though another chef is reading it, write it as if a plumber is reading it and can follow it from start to finish.” - Simon Hulstone, National Chef of the Year 2008
5. A good title gets attention
“A good title for your dish will stand out and get you noticed right away. It needs to be something straightforward that gives judges an idea of the techniques and flavours they can expect from your dish.” Alyn Williams, Judge and National Chef of the Year 2012
6. Consistency is key
“Be consistent throughout the competition. All the dishes you create have to be ten out of ten if you want to win. Keep that in mind from the beginning when you’re at the entry form stage.” – Larry Jayasekara, Current 2016 National Chef of the Year
7. Put all your effort in
“Even if you are fantastic in the kitchen, it’s what’s on the entry form that will get you through to the next stage. You’ve got to put all your effort in, just as you would with cooking. We know chefs are busy people with limited time but this is a very difficult stage and dedication is required to complete the form to a high standard.” - Clare Smyth MBE, Chairman of Judges and Chef Patron at three Michelin-starred Restaurant Gordon Ramsay
Enter online now:
The seven expert tips, plus more in-depth advice can all be found on the dedicated website at www.nationalchefoftheyear.co.uk, where for the first time ever, chefs can enter online.
A shortlist of forty chefs for the semi-finals will be revealed on 24th May following the paper judging. 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.
Craft Guild of Chefs
The Craft Guild of Chefs is the largest UK chefs association with members worldwide in foodservice and hospitality, from students and trainees to top management, working everywhere from Michelin starred restaurants to school catering divisions.