This marks a significant moment for the competition, as the return to live semi-finals gives rising culinary talent the opportunity to cook in front of some of the industry’s most respected chefs, many of whom they will have long admired.
A new brief for the semi-final stage has been created by newly appointed Chair of Judges Tom Shepherd, challenging competitors to showcase their own ideas and technical skill as they compete for a place in the grand final this October.
The semi-final will comprise a series of challenges starting with a skills test, where they have 30 minutes to butcher a whole Gressingham Duck for use in the main course. They will then prepare, cook, and present a duck main course for two guests suitably garnished using one or more products from Lee Kum Kee.
The final stage is for the chefs to create a pre-dessert as a refreshing transition between the savoury main course and the final dessert. Semi-finalists are advised to consider savoury and sweet elements to provide balance, lightness, and control, with a focus on flavour, texture and visual impact.
The Sheffield heat will include:
- Dylan Evans, chef de partie, Henrock by Simon Rogan
- Cameron Scott, chef de partie, The Little Chartroom
- Connor Harkness, chef de partie, Carlowrie Castle
- Zachary Shaw, demi chef de partie, The Peat Inn
- Ben Cleary, chef de partie, The Forest Side Hotel
- Eno West, commis chef, Northcote
- Young North-West Chef of the Year winner to be announced on 20th May
Taking part in the London heat will be:
- Jack Smith, junior sous chef, Royal Crescent Hotel and Spa
- Annabelle Hughes, chef de partie, BaxterStorey
- Toby Whitehead, junior sous chef, Woven by Adam Smith
- Matilda Morgan, demi chef de partie, Trinity Restaurant
- Lewis Nicholas, sous chef, Ashford Castle, Co. Mayo
- Johan de Sousa, demi chef de partie, The Savoy Hotel