WIFI Enabled

In association with Aussie Beef Mates The Chefs’ Forum put on a special Women in the Food Industry (WIFI) lunch at City Restaurant in Bristol at City of Bristol College on Monday 10th June.

The aim of the event was simple: showcase the finest Aussie beef as cooked and served by Bristol’s top female chefs. Kasae Fraser from Masterchef: The Professionals 2023 led the team with Charlotte Vincent (Great British Menu), Brinda Bungaroo (Brinda’s Mauritius Delights), Lucy Bowden (The Cross Keys in Cornwall) freelance chef Caley Briddick.

Director of The Chefs’ Forum Catherine Farinha explained: “We’ve teamed up with WIFI because equality for women in the Food Industry is seriously important. We felt that Aussie Beef Mates was an excellent opportunity to let our great women showcase their talents and takes on Aussie Beef as its easy to see that as a boys club. Not only are female chefs keen on steak – they know how to cook it, too!

“We want to see more women coming into the food industry and being able to work and thrive on their own merit and not feel threatened or any less than their male colleagues. The WIFI movement has some great ambassadors in the UK and we have been working closely with Mecca Ibrahim.

“The lunch was a great showcase of women and steak!”

Kasae Fraser, MasterChef: The Professionals finalist 2023 said: “This was a brilliant event and I was thrilled to be asked to take part. I want to see more women in the business and this was a great way to showcase what we’re doing in our own kitchens. Being from Australia, it’s great to see that Aussie beef is readily available in the UK and we can showcase the quality and flavour of this world-class meat.”

 

Here’s what the all-girl brigade of brilliant Southwest chefs cooked:

Kasae Fraser, MasterChef: The Professionals Finalist 2023
Kasae’s homeland Aussie picanha tartare
60-day aged Jack’s Creek grain fed picanha Angus

Lucy Bowden, The Cross Keys Inn, Cornwall
Roasted Aussie sirloin with Parmenter potatoes, Tenderstem broccoli and red wine jus
60-day aged Jack’s Creek grain fed sirloin Angus

Brinda Bungaroo, Brinda’s Mauritius Delights
Aussie bavette kalia
60-day aged Jack’s Creek grain fed bavette Angus

Caley Briddick, Freelance Chef
Sous-vide Aussie feather blade, garlic mustard almond pesto, tempura garlic mustard leaves, bone marrow brown butter hollandaise, orange peel powder and garlic mustard flowers
60-day aged Jack’s Creek grain fed feather blade Angus

Charlotte Vincent, Great British Menu
Char sui marinated Aussie bavette, maple and beef dripping butter, creamed potato, beef fat onion compote and beef crackling
60-day aged Jack’s Creek grain fed bavette Angus

Wine sponsored by Brown Brothers
Fresh produce sponsored by Dole Foodservice

Photography and film by Carlos Farinha

S.Pellegrino Announces the Five Prestigious Chef Judges for this Year’s UK Stage of the Competition

The S.Pellegrino Young Chef Academy, a global initiative searching for the most talented young chefs aged under 30 as part of its Young Chef Competition, has announced its stellar jury line up for its 2024 UK regional final, due to take place this September.

Alex Dilling, Adam Smith, Santiago Lastra, Lorna McNee, and Nokx Majozi have all come on board to judge finalists and support the UK’s future talent as they undertake the task of identifying the UK’s next star chef to compete in the global finale in Milan next year.

During the competition, the five jurors will mentor participants to help them bring their vision for the future of gastronomy to the table, as well as equip them to take their culinary skills to the next level and bring their best to the table.

Selected participants for the UK competition will join the Regional Finals event that will take place on 25th and 26th September in London where they will showcase their talent and compete in front of the prestigious jury.

S.Pellegrino is passionate about inspiring new generations of young chefs with the knowledge and expertise of experienced professionals. This is why, through its academy, the business is campaigning to improve perceptions of the sector and nurture the talent of tomorrow through a global network where some of the world’s leading chefs can share ideas, best practice, and inspiration with upcoming talent.

The S.Pellegrino Young Chef competition is open for entrants, with chefs under 30 years of age encouraged to register for the competition before it closes on 19th June 2024. Applicants must submit a Signature Dish that expresses their unique creativity and vision, which will then be assessed by ALMA, the International School of Italian Culinary Arts, before a shortlist of competitors is drawn up ahead of the Regional Finals.

Commenting on being part of the UK jury, Alex Dilling said: “To be able to support the next generation of culinary talent in the UK as part of the S.Pellegrino Young Chef Academy competition is an incredible honour for me. The competition provides a special opportunity for myself and the wider jury to share our knowledge and skills with young chefs and give them a platform to be creative.”

Adam Smith added: “The S.Pellegrino Young Chef Academy competition is an amazing opportunity for young chefs to showcase their skills, creativity and talent alongside others from around the world. The competition can open the door to fantastic career boosting opportunities, and it’s a real privilege to be part of the judging process for 2024. I’m extremely passionate about encouraging the next generation of our amazing industry, and I think this is a perfect way to help do so!”

Santiago Lasta commented: “I am very excited to be part of the S.Pellegrino Young Chef judging panel. Now more than ever we need to inspire and nurture the next generation of culinary talent, and I’m proud to be part of a competition that does just that. I look forward to meeting the finalists and tasting their dishes in September.”

Lorna McNee said: “I am where I am in my career to date because I was nurtured by my mentor Andrew Fairlie. He was a firm believer in nurturing and developing young chefs, whilst installing a core set of skills and values that gives the next generation a solid foundation to build upon. For me, it is vital that this knowledge is passed down through generations.”

The Signature Dishes will be evaluated on the basis of three Golden Rules; for each of them the jury members shall assign a score between 1 and 10:

  1. Technical skills: ability to select the finest ingredients in terms of quality, freshness, and uniqueness, to obtain an excellent taste, combined with technical skills that bring out the flavours of the ingredients, whilst maintaining their original essence.
  2. Creativity: ability to explore original, stimulating, and innovative perspectives with a personal and contemporary style, whilst maintaining a perfect balance between flavour and aesthetic appearance.
  3. Personal belief: ability to communicate a clear message that summarises the “vision” of their work, their vision of the world of food and their contribution to today’s society in general through food.

The competition will offer even more opportunities for young talent to embark on a culinary journey that will bring visibility, prestige and the chance to compete for the global S. Pellegrino Young Chef Award at a Grand Finale in Milan in 2025.

Encouraging young UK chefs to apply to the competition is the winner of last year’s UK regional final, Marcus Clayton: “Winning the last edition of the S.Pellegrino Young Chef Competition is a real highlight in my career. The competition process from the regional final in London to competing with chefs from across the world in the global finale in Milan was an incredible experience. I’d encourage any aspiring young chef to enter the process – you won’t regret it.”

The winners of the Regional Finals will not only gain visibility and prestige in the culinary world but will also have the chance to compete for the global S.Pellegrino Young Chef Academy Award at the Grand Finale in Milan in 2025.

As with the 2019/21 and 2022/23 editions, the 2024/25 competition, will also feature three additional awards alongside the main prize:

  • The S.Pellegrino Social Responsibility Award – voted for by the Sustainable Restaurant Association which runs the Food Made Good program
  • The Acqua Panna Connection in Gastronomy Award – voted for by the competition mentors
  • The Fine Dining Lovers Food for Thought Award – voted for by Fine Dining Lovers readers

To start the application and discover more about the initiative please visit: https://www.sanpellegrinoyoungchefacademy.com/the-competition/application-form

Prestigious Regional Chef Contest Launches with 20th Anniversary Celebration

The South West Chef of the Year competition has launched its 20th-anniversary edition, marking two decades of culinary excellence and innovation in the region.

Founded in partnership with acclaimed chef Michael Caines in 2004, the event has grown to become one of the most respected culinary competitions in the UK, attracting top chefs, aspiring cooks, and food enthusiasts from across the region.

As it celebrates its milestone 20th anniversary, the competition remains committed to promoting culinary excellence, nurturing talent, and championing the vibrant food culture of the south west.

It has seen many previous winners, including Elly Wentworth, Simon Hulstone, Scott Paton and Matt Mason, go on to have amazing careers, winning many more accolades, including coveted Michelin stars.

Michael Caines MBE DL, who is chef/patron at Lympstone Manor, said: “The 20th anniversary of the South West Chef of the Year competition is a testament to the incredible talent and passion for food that exists in our region.

“Over the past two decades, we have witnessed remarkable growth and innovation in the culinary landscape of the south west, and the competition has played a pivotal role in recognising and celebrating the achievements of our talented chefs and cooks. It is also an amazing opportunity to showcase the incredible food larder here in the westcountry.”

The 20th edition of the South West Chef of the Year competition promises to be an exciting event, featuring a diverse range of categories and challenges designed to showcase the creativity, skill, and flair of participants. From professional chefs to home cooks and junior chefs, the competition offers opportunities for individuals of all ages and backgrounds to showcase their culinary talents and compete for prestigious titles and prizes.

In addition, the competition boasts an impressive panel of judges, comprising a roll call of the region’s leading chefs, including head judge and co-founder Michael Caines MBE DL, Nathan Outlaw, Hywel Jones, Scott Paton and Peter Gorton.

Entries are invited in five categories:

  • Professional Chef (for those of any age working as sous chef or above)
  • Young Professional Chef(for those aged 19-24 and working in any position up to junior sous chef)
  • Student/Apprentice Chef (aged 19-24)
  • Home Cook (aged 16+)
  • Junior Chef (aged 11-16)

Last year’s South West Chef of the year overall winner was Andrew Jenkinson, now at The Olive Tree in Bath.

This year’s event culminates with the finals of the Professional and Student/Apprentice Chef categories on Tuesday October 29 at Exeter College, which is followed that evening by the Awards Presentation Dinner at Exeter Golf and Country Club.

Tickets for the Awards Evening, which features a four-course meal cooked by judges and previous competition winners, offers a unique opportunity to sample high quality food cooked by the region’s best chefs, are available to purchase. Visit the website, or email info@southwestchef.co.uk for information.

Photo credit Steven Haywood Photography.

New Sushi & Washoku College Coming to London

The Tokyo College of Sushi & Washoku is opening a London branch in September where chefs can go to learn the specifics of Japanese food. Washoku is Japanese word for cuisine. The new college will teach authentic Japanese cooking and cultural practices with sushi playing a leading part in the full and part-time programme.

To launch the college a free demo and tasting session is being held at So Japanese Restaurant on Monday 24th June from 2:00pm-4:00pm where chefs will demonstrate what they will be teaching. So Japanese is located on Middlesex Street, London E1.

This exclusive event will offer a glimpse into the world of Japanese culinary excellence and allow participants to observe professionals at work and sample authentic Japanese cuisine.

Places are limited and are available by appointment only. OPEN TO ALL HOSPITATLITY PROFESSIONALS AND CATERING STUDENTS. To reserve a spot, please contact brogen@redcherry.uk.com

A spokesperson for the new college said:

“We believe that the journey of mastering Washoku & Sushi begins with a deep understanding of ingredients and techniques, adapted to local cultures and environments. 

“At the Tokyo College of Sushi & Washoku, London, we offer a unique opportunity to learn and master the art of Japanese cuisine directly from Japanese instructors, in English. Our curriculum starts with the basics, requiring only a passion for Japanese food and a desire to learn the traditional crafts associated with it.”

Furthermore, they offer a variety of culinary programmes including:

Full-time Professional Diploma Course

This transformative 6-month daytime programme is designed to mould participants into proficient Sushi and Washoku chefs. Delving into the intricacies of Japanese cuisine, the course equips students with essential skills in Japanese knife techniques and fundamental cooking knowledge, laying the foundation for a successful culinary career.

Part-time Intensive Short Course

Tailored for graduates of the Professional Diploma Course or chefs currently working in the restaurant and foodservice industry, focusing on various subjects such as charcoal grill skills, Soba and Udon noodles, Matcha and Japanese sweets, Sake and food pairing, and more.

For more information please visit the Tokyo College of Sushi & Washoku London here: www.sushicollege.uk

 

Indidog Wows the Cornish Food Scene

Falmouth eatery Indidog threw open its doors on the 24th May to the cream of the Cornish food media.

Owners, Vanessa and Simon Clark teamed-up with the Chefs’ Forum, to invite the local food media to highlight the menu and create a unique opportunity to meet the chefs.

The idea was to bring together Indidog’s great new ‘Seaside Tapas’ menu and The Chefs’ Forum media contacts and friends to highlight one of Falmouth’s best waterside restaurants.

The special event was also an opportunity for Indidog chefs Alfie Hazlitt and Ryan Holder to show-off their skills. They put on appetisers and small plates such as asparagus and brown butter Hollandaise, smoked cod’s roe and dill, Cornish langoustines and local Mylor Fish shop scallops among many others.

Desserts included white chocolate cheesecake and affogato – A delicious ball of Cornish ice cream, drowned in a shot of espresso.

Vanessa Clark said: “We really enjoyed working with The Chefs’ Forum on this special event. We were able to highlight our new menu and meet many new friends and customers.”

Chefs’ Forum Director, Catherine Farinha, said: “We were really excited to help Indidog reach a new audience. Rather than just send out a standard press release announcing the new menu, we decided to create a whole event so that local media and influencers could experience the new menu and meet the wonderful people involved. It was a great success. Indidog is a real front-runner in the Falmouth Food Scene.”

       

Indidog is a must-visit destination on Falmouth Harbour, with beautiful views of fishing boats moored along the estuary.  Falmouth is the first and last port in the UK and boasts the deepest natural harbour in Europe.

Indidog is proud to source the freshest ingredients from across the county and makes everything fresh in their vibrant open kitchen full of happy chefs in a beautifully designed bistro setting.

For more information on Indidog, visit www.indidogeatery.com

Photography by Carlos Farinha.

 

Mate, That Aussie Beef was Stunning

London chefs got the full Aussie Beef Mates experience at a special Focus Group for Fine Dining held at West London College this week. The chefs worked primarily with Aussie Wagyu which proved very popular. The cuts being tested were ribeye, featherblade, Angus sirloin and picanha.

The object of the focus group was menu development but Aussie butchers were on hand to give a masterclass before the chefs and students got together to create some new dishes.

Consultant Chef Alan Bird said: “The beef we worked with was outstanding. The flavour profile was spot on and the texture and ageing was perfect. Cooking with it was a dream and allowed me to really experiment because I knew I could rely on it.”

This is how the chefs got on and what they created.

Robert Grist, Head Chef, German Gymnasium
Seared Aussie ribeye, charred baby leeks, wild garlic and salsa verde

Alex Thiel, Execitive Head Chef, German Gymnasium   
Braised Aussie featherblade roulade, white asparagus, young carrot and potato puree

Ioannis Grammenos, Executive Chef, The Heliot Steak House  
Aussie sirloin with asparagus, aubergine puree and amba sauce

Dani Ciniglio, Sous Chef, Royal Garden Hotel   
Aussie picanha with asparagus, peas, broad beans and spring herbs and a light butter sauce with mint

Jurjis Antonovs, Sous Chef, Duke of Sussex Waterloo
Aussie ribeye with Cajun new potato wedges, grilled asparagus, deep fried cherry tomatoes, chestnut mushrooms, sweet and spicy chimichurri sauce

Daren Liew, Chef Patron, Nanyang Blossom 
Sarawak Black Pepper Aussie sirloin, blue pea rice, crispy dough and poached asparagus

Graham Green, Chef Patron, Green Herring Catering Co
Aussie featherblade with roasted caulifower and squash

James Sardokie, Chef de Partie, Fulham Football Club         
Aussie sirloin with chimichurri, parmesan mash potato and grilled asparagus

Alan Bird Chef Consultant Chef Alan Bird Consultancy      
Aussie ribeye tagliata with wild garlic butter and roasted vine tomatoes

Luciana Berry, Top Chef Brasil Winner and International Chef Consultant
Aussie picanha, grilled courgettes, chimichurri and farofa

Hospitality Meets Hospital Catering at the Wessex Salon Culinaire Event 2024

On Thursday 16 May chefs from NHS hospitals from across the south competed in the Wessex Branch – Hospital Caterers Association Salon Culinaire challenges – with industry chefs judging their final entrant.

It was a great day with attendance from hospital chefs from across the south, including Bristol, Isle of Wight, Hampshire Hospital, Southern Healthcare, Salisbury, Gosport and Sussex.

Caroline Benjamin, the coordinator for the event was tasked with sourcing an alternative venue as their usual venue,  Bournemouth & Poole Catering College is currently being refurbished. Newlyns Cookery School was a great option due to its location and that they also sell local farm produce, which contestants were able to select for Class 2, Ready Steady Cook.  The Wessex Branch are looking to return to Bournemouth in the future to enable students to participate and work alongside hospital caterers to promote a healthcare catering as a career path.

Ronnie Parrett-Harris, Chairman of the HCA Wessex Branch – highlighted It was an outstanding event. Newlyn’s cookery school was an amazing location. The Wessex Branch Salon Culinaire is an annual event where Hospital chefs have been given the platform to showcase their skills and compete with other likeminded chefs. This is a great opportunity for them to step out of their normal surroundings and compete and produce high quality food. We hope this event will give the chefs a buzz to enter more competitions such as The NHS Chef of the year competition.

It was a great day, a massive congratulations to everyone who took part. The standard of what was produced on the day was first class! We would like to thank all the fantastic judges who volunteered their time, the mentors for supplying the winner prizes of shadow days and everyone who attended and supported the event.  Special thanks to Caroline Benjamin who pulled the entire event together. You smashed it out of the park, taking the competition to the next level!

Supporting Charity

We were pleased to support Sophie’s legacy charity, thanks to Charlotte Fairall for hosting the raffle. It was such a moving moment on the day when Sophie’s story was told.

Charlotte stated “We are deeply grateful to the HCA Wessex Branch for choosing Sophie’s Legacy as their charity to support and for their incredible effort in raising £675. It was a brilliant day filled with enthusiasm and generosity, and we appreciate everyone who contributed to making it such a success, and the amazing prizes including a night at Chewton Glen, Afternoon Tea at One Aldwych and at Lainston House Hotel.”

The Main Events

There were three live classes covering Curries, Ready Steady Cook and butchery and presentation of the classic Sauté Chicken Chasseur dish where the ingredients were the identical, but the final dishes were all different in taste and presentation.

In addition, we had four static classes, where chefs produced two fruit tartlets, a trio of desserts and trio of tapas and finally the traditional ‘time for pie’ which saw a variety of different pies with stunning examples.

The standard and quality that was produced challenged the judges when marking with some scoring very close to the knuckle for several of the classes.

Nick Vadis, Culinary Ambassador – NHS Supply chain Food Lead judge on one of the teams stated.

“As a judge on the day and it was great to see, the skill and energy of the NHS Chefs pushing themselves in the competition arena.  All competitors are a credit to their trusts raising the profile of the great work that goes on in out NHS Kitchens”.

Having industry judges from hotels, and food development encouraged the participants to push to their limits, competing with each other for the great mentor prizes.

It was great to see Dominic Teague from One Aldwych, John Feeney from Griffiths Foods and Phil Yeomans of Lainston House all offering different perspectives when judging the dishes presented, alongside NHS chefs Phil Shelley, Nick Vadis and Wayne Harris.

These types of events offer NHS chefs a day when they can showcase their artistic skills and also is great for moral building and broadening their horizons.  The mentor shadow days on offer will also be great CPD opportunities, where knowledge and experience from both the mentor and mentee can be shared.

Phil Yeomans, Executive chef Lainston house “I had the pleasure of judging on the day, it was great to see the individuals from the NHS trusts cooking, really nice to see their passion and pride for their dishes. Some outstanding personal dishes full of flavour and textures presented nicely. The judging was very tight and the competition so close. Everyone delivered on the day and should be very proud of their efforts. I look forward to a mentor day with one of the winners.”

Winners

The winners can be viewed on the attached document, alongside the mentors and sponsors for each category.

Finally

Iain Robertson – National Chair of the HCA, stated on the day of the competition I acted as judge coordinator for four of the classes. The standard of the entries were exceptional, and the professionalism of the judges was fantastic. There was a real buzz around the place, and it was clear that everyone involved enjoyed themselves.

Phil Shelley Senior Operational Manager at NHS England. “It was a pleasure to be a judge at the Wessex HCA Branch Salon Culinaire at Newlyn Farm Shop Culinary School, the skill and finesse from our healthcare chefs proves that we have the ability to drive positive improvement in NHS food services and be ambitious with our menu choices”.

Cecille Celebrates Student Pastry Win

Cecille Youngs of West Suffolk College has won the 2024 Student Pastry Chef of the Year held at West London College on Tuesday 14th May. Penelope Garside from York College came second with Jazmin Williams of the the NPTC Group in third.

The theme of this year’s event was grab n go with the students asked to present 12 identical mono portions of their chosen dessert plus 2 entremets.

Head judge Franciane Tartari explained that grab n go is an important part of pastry kitchens these days and it was important for students to work with the concept. For the final Chefs’ Forum designer Lee Yarlett created a special box for the students to display their entries.

Cecille’s winning entry was: Coconut, passion fruit, mango, white chocolate & lime entremets and a rhubarb and pistachio mono dessert.

Cecille told The Chefs’ Forum: “I was so nervous at the beginning I thought I wasn’t to make it but the judges were all so helpful and encouraging and by the end I really enjoyed myself and I’m so glad I stuck in and finished everything. It was such a great experience and I am excited for the future.”

The judges of the 4th Student Pastry Chef of the Year competition were led by international pastry judge Franciane Tartari and included Benoit Blin of Le Manoir and Daniel Pearce of Rhubarb. They had much to deliberate to find a winner with the field exceptionally strong this year.

Franciane said: “From close to one hundred entries we slowly got down to the final eight and they all showed great promise in the final. What we asked was not easy but every single one of the finalists rose to the occasion. In the end Cecile was the clear winner and we all wish her the very best.”

In second place was Penelope Garside from York College and in third was Jazmin Williams from the NPTC Group in Wales.

Suzanne Barwick, hospitality tutor from York College said: “This was the first competition Penelope has ever entered and she came second. She is well chuffed and it’s great for the college. It’s the first time we’ve entered the Student Pastry Chef of the Year.”

Alongside the competition was a lively trade show event where competition sponsors introduced themselves to invited guests. A special lunch of Aussie Beef & Lamb on the BBQ and lobster and crab from Royal Greenland kept everyone happy. Students from West London College prepared and served the lunch alongside tutors.

Catherine Farinha, Director of The Chefs’ Forum and organiser of the competition said: “This was the 4th student pastry chef competition and it was the best so far. The turnout was terrific and the quality of chefs competing for the prize was incredible. As part of the prize Cecille will be going to France, During this exclusive excursion, the winner will have the privilege of exploring Andros Chef’s experimental orchard, state-of-the-art factory, and the exquisite pastry training area known as “L’Atelier du fruit et du vegetal” and also won a Heinzelmann Chef-X from S.O.S Catering”

The finalists

  • Cecille Youngs – West Suffolk College
  • Tay Simpson Rogers – Coleg Y Cymoedd
  • Jazmin Williams – NPTC Group
  • Khushboo Phore – London South Bank University
  • Matthew Oldknow – Leicester College
  • Penelope Garside – York College
  • Serah Morgan-Page – NPTC Group
  • Tiana Brough – Leicester College

The judges

  • Franciane Tartari (Head judge) – Executive Pastry Chef at 1 Hotel Mayfair
  • Michael Kwan – Executive Pastry Chef at The Dorchester and UK Pastry Team
  • Biju Joshwa – Executive Pastry Chef at Sheraton Grand Park Lane
  • Mauro Di Lieto – Executive Pastry Chef at The Landmark London & Bake Off: The Professionals Winner 2023
  • Martin Chiffers – International Pastry Consultant
  • Daniel Pearse – Executive Pastry Chef at Rhubarb
  • Michael D’Angelo – Executive Pastry Chef at The Roof Gardens
  • Bobby Singer – Executive Pastry Chef at Duck & Waffle and SushiSamba
  • Nelson Sa – Executive Pastry Chef at Brown’s Hotel
  • Thibault Hauchard – Executive Pastry Chef at Claridge’s
  • Cherish Finden – International Pastry Consultant /Bake Off: The Professionals Judge
  • Benoit Blin – Executive Pastry Chef at Le Manoir aux Quat’Saisons/Bake Off: The Professionals Judge
  • Ross Sneddon – Executive Pastry Chef at The Balmoral, Edinburgh
  • Mohan Boddula – Group Executive Pastry Chef at Sexy Fish

Thank you to all our sponsors: Wedgwood, S.O.S Catering, Heinzelmann Chef-X, Bragard, Sosa, Valrhona, First Choice Produce, Matfer Bourgeat, Andros Chef, MCS Technical Products, Foster Gamko, Unox, Brown Brothers, BIG K, Aussie Beef & Lamb and Royal Greenland.

Aussie Beef Shines Again at West London College

10 top London chefs put on a wonderful display of creativity using Aussie Beef on 8th May at West London College. Following a special Aussie-style butchery demonstration the chefs were invited to create a casual dining main course featuring a specific cut of Aussie beef.

The variety of dishes was global with influences coming from far and wide. Cuts offered to the chefs included sirloin, picanha, ribeye and featherblade. From traditional roast sirloin to Vietnamese beef rice paper wraps it was clear that Aussie beef has enough robust flavour to go in any direction and that’s certainly what the chefs achieved.

Here’s what they prepared…

Dan Bowden, Freelance Chef – Angus ribeye – Land and Sea

Lucy Bowden, Freelance Chef – Roasted Sirloin, with Parmentier Potatoes, Tenderstem broccoli and red wine jus

Ross Pike, Chef Director, Oakman Inns – Featherblade Vietnamese beef rice paper wraps

Valentina Maschio, Head Chef, Gordon Ramsay Burger at Harrods – Angus sirloin, Hasselback Potato, Smoked Hollandaise, farro, green asparagus

Eduardo Barsotti, Chef Patron Omino – Picanha com salsa verde

Marcillo Da Silva, Founder 2 Dots/ Arches Wine Bar – Grilled Picanha, Burnt Onion, Charred Asparagus and Chimichurri

Keiko Urakawa, Head Chef, Cafe Bar Necco – Angus ribeye – Beef tataki sushi three ways

David Oliver, Head Chef, Bonds Mayfair – Angis sirloin All Things Black Pepper

Edison Anrango, Head Chef, The Rocket, Canary Wharf – Ribeye surf and turf with café de París butter, triple cooked beef potato chips, roasted cherry tomatoes on the vine and water cress

Cidalia Andrade, Head Chef, The White Haus, Farringdon – Picanha with rice, feijao preto with bacon and chorizo, chimichurri fried plantain, orange cabbage and farofa

Young Chef Young Waiter and Young Mixologist England 2024

London April 2024: Young Chef Young Waiter and Young Mixologist England took place at the iconic Ascot Racecourse, on none other than St. George’s Day, April 23rd, 2024, celebrating the rich heritage and culture of Britain. Four Chefs, four Waiters, and four Mixologists from across England all came together to compete for the 2024 YYY England champion title.

This year, judges and finalists met on 22nd April for a “Educational Day” at the Ascot Racecourse, aligning with YYY’s core values. Rooted in inspiring and retaining talent in the hospitality industry, the day’s agenda was imbued with a commitment to sustainability and the promotion of local English produce. Here, the finalists were grouped into their trios for the competition day, briefed on their tasks, and treated to a masterclass from Adam Handling MBE, Laura and Ryon Head from Champagne PIAFF, and Paul Robinson CCO of NEFT Vodka along with William Campbell-Rowntree, Head Bartender for Raffles Hotel, in the Parade Ring Restaurant at Ascot Racecourse. Later in the evening, everyone gathered at the elegant Coworth Park’s Oval Room Restaurant for a delightful welcome dinner.

The main event took place on April 23rd at the Ascot Racecourse’s On 5 restaurant, where finalists showcased their skills and talents. During the England finals, a panel of esteemed Judges selected one chef, one waiter, and one mixologist, crowning them as the YYY England Champions 2024 during the Awards Ceremony. The ceremony, was graced by the presence of Louise O’Flynn and Kate Taylor Tett from the GREAT Campaign, as well as Jackie Marlow from UKHospitality. We also express our deepest appreciation to Ascot, NEFT, and Sodexo Live! for their invaluable support, which has added a touch of glamour and sophistication to the YYY England Finals.

The winners from YYY England will head to Singapore from November 15th to 17th for the World Young Chef Young Waiter and Young Mixologist World Finals, where they will proudly represent England. They will compete against regional winners from 11 other countries. World Young Chef Young Waiter and Young Mixologist will be announcing exciting news at the end of the year. We have witnessed numerous milestones, and by the year’s end, we will unveil thrilling new prospects.

The Chef Judges are:

  • Head Chef Judge, Adam Handling MBE, Chef Owner of Adam Handling Restaurant Group
  • Mario Perera, Executive Chef at The Dorchester
  • Michael Kwan, Executive Pastry Chef at The Dorchester
  • Roy Ner, Executive Chef at Jeru
  • Ben Duston, Food Innovation Director for Sodexo Live!

The Waiter Judges are:

  • Head Waiter Judge – Simon King, Operations Director of The Wolseley Hospitality Group
  • Johanna Wimmer, L&D Consultant
  • George Hersey, Restaurant Director at Adam Handling Restaurant Group
  • Jonathan Parker, Managing Director of 1711 by Ascot.
  • Rob Edwards, YYY CFO and Co-founder of wine&earth

The Mixologist Judges are:

  • Eleonora Biason, Deputy Restaurant Manager at AVC Kitchens at The Emory
  • William Campbell-Rowntree, Head Bartender for Raffles Hotel
  • Paul Robinson, CCO NEFT Vodka
  • Laura Head, Business Development Director at Champagne PIAFF

The Young Chef finalists are:

  • Sebastian Brooks, The Dorchester
  • Megan Drayson, Bowley’s at the plough
  • Joel Light, Frog by Adam Handling
  • Rojay Sargeant, The Cove Club

The Young Waiter Finalists are:

  • Joel Knotman, Woven by Adam Smith
  • James Bott, Ugly Butterfly by Adam Handling
  • Lisa Dransfield – The Samling Hotel
  • Nicoleta Munteanu, Frog by Adam Handling

The Young Mixologist Finalists are:

  • Alicia Burd, Soho Farmhouse
  • Jonathan Steers, Beaufort Bar at The Savoy
  • Drew Fleming, Kiki Lounge
  • Khris McLaren, Ugly Butterfly by Adam Handling

Young Chef Young Waiter was established in 1979 and historically operated in England for 42 years. Over the past years, the competition has expanded around the world and is now in its 45th year. Young Mixologist England, organised by YYY and elevated by NEFT Vodka, returns for its second year, further enriching the competition landscape and providing young mixologists with a platform to showcase their craft alongside chefs and waiters. WorldYYY proudly supports the three aspects of the restaurant industry. This aims to acknowledge outstanding talent and excellence, not only in the kitchen and front-of-house service but also behind the bar.

Young Chef Young Waiter and Young Mixologist England was  proudly supported by NEFT Vodka, Great Campaign, Champagne PIAFF, Culinary Institute of America, Ascot, The Caterer, Wine&Earth, Really Social, Coworth park, Sodexo Live!, Thermomix and Travis Mathew.

Quotations:

Robert Walton MBE, YYY Chairman said: “Many thanks to Ascot Racecourse for hosting the 2024 YYY England Competition. It was great to see all the finalists come together this year and compete for the championship title. I would also like to express my gratitude for all our judges and sponsors, who have been committed to supporting this competition. I am extremely grateful to witness the development of our competition, nurturing, and showcasing the passion, skills, and dedication of the next generation of hospitality professionals.”

Paul Robinson, Chief Creative Officer NEFT Vodka: “I’m constantly inspired by the dedication and creativity that the Young Mixologists are bringing to the table in this competition. If the 2024 kick off, YYY England, is any indication of the way the year will go, then we are in for some spectacular events.

YYY England was such an impressive display of teamwork and talent. Watching this competition grow and progress at the speed in which it is, makes me very proud to be a part of it.”

 Adam Handling MBE of Adam Handling Restaurant Group said: “YYY is such an important competition. This competition encourages the next generation of enthusiastic young talent in hospitality roles and pushes them to be the best that they can be. The restaurant world is changing and YYY is here to help them evolve and adapt, nurturing the exciting and fresh talent they already bring.”

Roy Ner, Executive Chef at Jeru said: “The Young Chef Young Waiter competition is incredibly important to me, as I spent most of my life growing up and being immersed in the hospitality industry and our global family. It’s an honour to serve as a judge for this world-class competition and watch the new generation of talent really push the boundaries and showcase their skills.  It makes me very proud to be a part of it and I wish each and every contestant the best of luck.

Ben Dutson, Food Innovation Director at Sodexo Live! UK and Ireland said: “I was delighted to join the chef judging panel and it was great to see the talent that came through the competition this year.

Innovation is at our core at Sodexo Live! so it was incredible to see the ideas and creations that came out of the competition.

All the competitors had an action-packed few day, and to be in the world-famous setting of Ascot Racecourse will be a real highlight for them all at such an early stage of their careers.”

 Simon King, Operations director The Wolseley Group said: ‘The 2024 YYY England final was another great competition where the standards across the board were very high, we definitely felt the presence of the television camera added a little more pressure on the competitors. It was great to see them rise to the challenge and work as a team to overcome any speedbumps just as they would in their workplace. This competition is so important to the hospitality industry, it’s essential to educate, motivate, mentor and showcase the next generation of talent. I know as a previous winner of this competition how much of a positive impact he had on my career and now to be able to give back means a great deal to me.’

William Campbell-Rowntree, Head Bartender for Raffles Hotel said: “Overall, the completion and experience was incredible. The competition recreated the tough reality and conditions of working in restaurant, bar or even event. I think the standard was very good and all the competitors did fantastic and was great to see such young talent coming through.”

Johanna Wimmer, L&D Consultant said: “This competition is close to my heart as it helps to nurture and develop future generations of our amazing industry and from a personal note having won it a few (quite a few) years ago, I know how it can inspire a career.

It gives the candidates the opportunity to showcase their passion, skills and knowledge; it also creates an environment to learn and network with their peers.

This year, the competitors demonstrated an exceptionally high standard, providing inspiration as they competed and supported each other. Beyond their individual categories, waiters, chefs, and mixologists worked closely as a cohesive team to create flawless dining experiences. Effective communication and teamwork emerged as a key component of this year’s competition. I can’t wait to see how the champions, representing England, will do in the World finals.”

About YYY      

Since its establishment in 1979, the Young Chef Young Waiter competition has continued to promote hospitality as a career of choice, a profession, and a vocation. Today, with its new revitalised format Young Chef Young Waiter continues to honour the next culinary and service stars globally. World Young Chef Young Waiter, in partnership with Great Campaign UK and Northern Ireland and the Culinary Institute of America, mission to discover the best young talents in the industry. The competition is open to Young Chefs and waiters under the age of 28 from diverse backgrounds and YYY ensures these young talents are equipped with relevant skills, current knowledge, and a network to help them succeed in the world of hospitality.

In 2022, the competition marked a significant milestone by expanding its reach to a global audience, with participants from seven countries striving for the title of World Young Chef Young Waiter Champion. Building on this success, the competition returned in 2023, reaffirming its commitment to supporting the global hospitality industry and providing an expansive stage for the cultivation of creativity, education, and innovation that knows no geographical bounds, the event promises to surpass all previous iterations in size, quality, and sustainability.

 

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