The Craft Guild of Chefs and its competition partner KNORR have announces that Luke Selby from Belmond Le Manoir aux Quat’ Saisons is the winner of Young National Chef of the Year 2014. James Goodyear also from Belmond Le Manoir took second place and Spencer Metzger from The Ritz, London was awarded third place.
Luke’s menu of Beef tartare, alliums baby beetroots, mustard sorbet, Seared sable fish, parsley, lemon and caper dressing, pickled cockles and scraps, Chocolate fondant with pink grapefruit, jasmine tea ice cream and Grue de caco was deemed exceptional by the competition judges.
The other finalists included:
- Julien Pickersgill, House of Commons, London
- Josh Bingham, Belmond Le Manoir aux Quat’ Saisons, Oxfordshire
- April Lily Partridge, The Club at The Ivy, London
- Claire Willett, Wyboston Lakes, Bedfordshire
- Daniel Lee, Brooklands Hotel, Surrey
The candidates secured their place in the final at the Young National Chef of the Year heats held at Sheffield College and Le Cordon Bleu in London in June.
For the final, the candidates were asked to prepare a first course of their choice served hot or cold, a main course using Black Alaskan Cod (sponsored by Alaskan Seafood) accompanied by suitable vegetables and garnish and their own twist on a hot chocolate fondant using Cacao Barry Chocolate for dessert.
Luke wins the prestigious title of YNCOTY, the winner’s plate, and £250 branded Churchill product. He will also join the National Chef of the Year winner on a study trip to Lyon, which will include wine tastings and dinner at the three Michelin starred restaurant Régis at Jacques Marcon courtesy of Lockhart and its partner Revol. All the finalists were awarded a culinary study trip to Loch Goil, where they have the opportunity to take part in foraging and quad biking amongst other activities.
Mark Sargeant, Young National Chef of the Year ambassador, was delighted with the quality of cooking and talent demonstrated by the young chefs, “The standard of young chefs in this competition is amazing and their raw hunger is incredible. Overall it’s the best quality that I’ve seen in this competition to date. Each menu was balanced, well thought out and seasonal. It’s fantastic for the industry to have such great palates amongst these young chefs.”
Luke collected his award alongside Russell Bateman, The National Chef of the Year 2014 winner at an awards ceremony following The Restaurant Show on Tuesday, October 7th.
For more information click here or follow @TNCOTY #YNCOTY on Twitter.
Pictured: David Mulcahy, Vice President of the Craft Guild of Chefs and competition organiser, Mark Sargeant, Young National Chef of the Year ambassador, Luke Selby winner of the Young National Chef of the Year, Stefan Horsnell from Unilever Food Solutions.