Impressing the judging panel, including chair Craft Guild vice president David Mulcahy, the below are now in with the chance of winning a seven-day trip to Japan:
- Ronnel Nulud, hospitality head chef for Unilever (Sodexo)
- Terry O’Riordan, executive chef at Compass
- Aaron Latham, executive chef at De Montford University
- Dan Graham, chef patron at the Dinner Party by Dan Graham
- Liam Grime, corporal chef CSCAT team captain, RAF Benson
- Andrew Kojiame, executive chef at Koj Restaurants
- Robbie Lorraine, executive chef at Grazing
- Sam Nash, junior sous chef, L’Enclume
- Lily Stock, apprentice chef, Boodles
- Fergus Wilford, Cliveden House
The live final will take place at the Restaurant Show (1 October), where candidates will be required to produce a two-course menu (starter and main) using Kikkoman Naturally Brewed Soy Sauce as an integral ingredient.
With just 90 minutes, all judges will be there to watch and select a ‘worthy’ winner, including: chef Brian Turner; David Mulcahy Craft Guild of Chefs;
Adam Handling, Frog by Adam Handling; Selin Kiazim, Oklava and Kyseri; chef Simon Hulstone; and Bing-yu of Kikkoman UK.
Kikkoman UK Manager Bing-yu Lee said: “We were delighted with the response from chefs this year.
“In addition to the high standard of entries, it’s clear that chefs are thinking very carefully about their dishes and paying attention to the fine detail. This year we’ve seen a big increase in the number of Oriental-influenced dishes.”
Chair of judges David Mulcahy added: “Each year the standard of entries gets better and better, and this year was no exception.
“We have seen an increase in many unusual ingredients and the final 10 chefs have produced some inspirational dishes.”