Meet the Sheffield semi-finalists: Daniel McGeorge, head chef at Rothay Manor

Ahead of the Sheffield heat of National Chef of the Year on Tuesday 11th June we’ve been chatting to semi-finalist, Daniel McGeorge to see how he is feeling ahead of the big day and get to know him a little better.

Tell us how you first heard about the competition and what attracted you to enter?

I have previously entered and have only made it to the semi-final stage in the past but I want to try and do a little better as I think I’ve developed as a chef a lot over the last year.

Where were you when you first discovered you had made it into the National Chef of the Year semi-finals? 

I was actually in the kitchen where I work getting ready for a busy service so it was a pleasant distraction.

How did you celebrate your achievement?

There wasn’t much celebration I’m afraid as it was straight back to work preparing for the busy service. There may have been a few beers after service but nothing major.

How are you preparing for the next stage of the competition?

Practice, practice, practice - that’s what I’m doing to prepare and a little fine tuning of some elements of the dishes.

Which part of the menu are you most looking forward to serving up and what was your inspiration for this dish?

Surprisingly for me, I’m actually looking forward to the main course as it is one of my favourite cuts of meat and very under used. Bavette (Flank Steak) has a great flavour however you can’t cook it too much.

How will you feel if your name is called out as a finalist?

Surprised but excited, it would be one of the highlights of my career so far.

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