8th Jun 2012 - 00:00
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Abstract
Later this month, the next generation of UK head chefs and sommeliers will demonstrate their skills, passion and expertise before panels of top names from across Britain’s hospitality industry in the UK finals of the Chaîne des Rôtisseurs’ Young Chef of the Year and Young Sommelier of the Year awards.
The Young Chef of the Year competition will see 12 finalists prepare a three-course meal using ingredients from a mystery 'market basket' at the Final on 12 June at the Food Services Wing, Worthy Down. Competing for the coveted title is a line up of chefs from leading fine dining establishments, including; Neil Bell at Turnberry Resort, Turnberry; Tim Butler at Christchurch Harbour Hotel, Christchurch; Philip Cherryman at Millstream Hotel, Bosham; Daniel Marshall at the Imperial Hotel, Great Yarmouth. Others include Matthew Robinson at the Old Deanery Hotel, Ripon; Indalecio Sebastiao at the Old Government House Hotel, Guernsey; Michael Thompson at the Marriott Grosvenor House, London; Lee Warren at Charwells, Haileybury; Ben Watson at Thornbury Castle Hotel, Gloucestershire and Chris White at Lainston House Hotel, Winchester. A panel of judges, including Chairman, Daniel Galmiche, executive chef at The Vineyard at Stockcross, Cyrille Pannier, executive chef of the Four Seasons in Hampshire and Hayden Davies, development chef from P & O Cruises, will score contestants on presentation, originality and taste, with consideration also given to general kitchen skills and approach to food hygiene. The winner will go on to compete in the International Finals being held in Berlin in September 2012. Meanwhile the Young Sommelier of the Year competition, taking place at the Gaggenau Showrooms in London on 14 June 2012 will see 12 finalists compete to demonstrate their knowledge of wines and other alcoholic drinks before a panel of judges chaired by Gerard Basset, proprietor at Hotel Terravina and including Decanter's consulting editor Steven Spurrier, Dimitri Mesnard of the Jackson Family Estates, Nigel Wilkinson of Boutinot, Philip Evins, chairman WWAS, and Nicolas Clerc, head sommelier at D & D Restaurants. There are three components to the competition, including a service test is designed to showcase a finalist's knowledge, poise, competence and professionalism. This test includes champagne service, food and wine pairing and role playing with a judge as diner-consumer. Competing are Loic Avril, Benjamin Beranger and Lukasz Koloziejczyk at The Fat Duck, Maidenhead; Julie Baron, Roumain Bourger, Stefan Neumann and Nerea Sorribes at The Vineyard at Stockcross, Newbury; Arnaud Baudary and Antonin Dubuis at The Maze, London; Tobias Brauweiler at Ellenborough Park, Cheltenham; Peter Foulds at Lainston House, Winchester and Tanguy Martin at Hotel Terravina, Woodlands. The winners of both competitions will be announced at a prestigious Awards Dinner being held at the Dorchester Hotel on 20th June.
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