This year’s competition took place at Westminster Kingsway College on 20 May, with six young chefs short-listed for the final cooking a three course meal for two. The menu had to include a starter using a flat fish, so that competitors could show the key skills of filleting and de-boning; the main course required a whole chicken to be prepared for a classic sauté dish; whilst the dessert was each individual chef’s choice.
In a very tight fought competition, Ruth Hansom from Westminster Kingsway College was the winner, with Connor Godfrey from Wilton’s Restaurant second, and Daniela Seitz also of WKC third. Blair Baxter (Rudding Park), Shonagh Stark (South Lanarkshire College) and Rory Welch (Broad Chare) finished close behind.
Ruth, pictured above with Nick Green, from sponsors Villeroy & Boch, cooked:
Plaice Paupiette, Brown Crab and Cognac mousse, asparagus spears, cauliflower purée, toasted almonds
Coq au Vin, turned glazed carrots and swede, pomme fondant
Chilled rhubarb soufflé, ginger streusel and caramelized orange
The judges were Bill Bryce of Bryce’s Seafood Restaurant, John McGeever from St Edmunds Hall in Oxford and Alan Whatley, Chairman of the Association of Pastry Chefs.
Chairman Clive Roberts commented, “Our congratulations go in particular to Ruth Hansom and Sophie Bamford (William Curley’s Patisserie) this year’s winner of The David Lyell Scholarship (see below), our competition for young pastry chefs.
“Fingers crossed, they will get the opportunity to be part of WorldSkills as, indeed, have past winners of the MCGB Young Chef of the Year Louisa Matthews (Eton College – 2102) and Danny Hoang (Westminster Kingsway College – 2011), and Annabel Wilson who took The David Lyell Scholarship title in 2012.”
The David Lyell Scholarship 2013
This year’s competition took place at Sheffield City College on 22 April and saw the five young pastry chefs short-listed for the final cook two desserts for two. One dessert had to be based on a classical soufflé recipe whilst the second could be each individual chef’s choice provided that Cocao Barry chocolate and a Gourmet Classic liqueur were used in one or both of recipes.
In a very tight fought competition, Sophie Bamford from William Curley’s Patisserie took the title, with Jaeger Andrew from Sheffield City College as the runner-up. Summer Sharkey (London Marriott Hotel County Hall), Penny Smith (Le Talbooth) and Billie White (Turnberry Resort) were all close behind.
Sophie, pictured above with John Downey from sponsors Town & Country Fine Foods, created a raspberry soufflé served with fresh raspberries and raspberry sauce and a Black Forest Casket. Jaeger Andrew produced a chocolate soufflé and a gateau opera of Cheshire apple, white chocolate and cinnamon. Both girls will travel to the World Chocolate Masters in Paris in the autumn and all finalists are able to take a course at Barry Callebaut’s Chocolate Academy in Banbury.
The judges were Nick Buckingham of Buckingham’s, John McGeever from St Edmunds Hall in Oxford and Alan Whatley, Chairman of the Association of Pastry Chefs.
The Master Chefs of Great Britain
The Institute of Master Chefs was formed in 1980 with branches in America, Holland and Great Britain. The British section of this organisation became The Master Chefs of Great Britain in 1982 with the aim of providing a forum for the exchange of culinary ideas and to further the profession through training and guidance to young chefs. The association is passionate about the use of British produce and currently runs four competitions a year for young chefs and college students as well as providing training opportunities for young chefs and working with colleges and supporting industry initiatives such as Skills for Chefs and the Scottish Chefs Conference.
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