19th Jun 2012 - 00:00
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Abstract
The Craft Guild of Chefs has said it is delighted with the “extremely high standard” of cooking after the first semi-final of National Chef of the Year took place in Sheffield today (19th June).
Hosted at Sheffield College, the 12 chefs went head-to-head each creating a starter, main and dessert dish. The overall winner of today's heat was Andrew Wright from Restaurant 23 in Leamington Spa. Close runner-up was John Howie from Sodexo Prestige. Judge and Craft Guild vice president, David Mulcahy praised Wright's menu for combining "great flavours with good classic cooking" and said the winning chef showed "consistency throughout". Wright was assisted by Brett Connor and his menu consisted of: Starter: Carpaccio of live caught Wild Cornish sea bass Main: Lighthorne lamb with summer vegetables Dessert: Evesham strawberries and raspberries with rose petal and vanilla extracts Three other heats will now take place at Westminster Kingsway College on Tuesday 26 June and the next time we'll see Wright it'll be at the final in October held at the Restaurant Show. For more information visit: http://www.craftguildofchefs.org/competitions/the-national-chef-of-the-year/4