Jethro will compete against 11 other top chefs in the country to be crowned the winner. He was formerly head chef at the two AA Rosette Woolley Grange Hotel and a BBC MasterChef quarter finalist.
For the semi-finals the chefs were tasked with cooking one dish, which had to be vegan, based on one humble ingredient and focused on zero waste.
Jethro said: “For my semi-final dish, I’ve done my version of a Tarte Tatin but with tandoori carrot. It was inspired by my time working with Simon Rogan who did a similar dish but with the classic apple.
“With the cost of food rising recently, it’s been great to get a bit more creative by using every part of a humble ingredient. When I saw the brief, I was very happy, as I was vegan for about ten years and the flavour combination of this dish reminds me of meals we would have had at home.”
He joined meals provider Apetito two years ago and works with its team of in-house chefs and dietitians to develop high-quality, nutritious and delicious meals for residents in care homes.
Richard Woodward, general manager of care homes at Apetito, added: “We’re all so proud of Jethro to have made it this far in the competition. Since joining Apetito, he’s brought extensive knowledge, innovation and value to our meals’ development programme, creating some really incredible dishes that residents love. Every single dish he’s cooked in this competition has sounded incredible and the whole of team apetito is cheering him on.”
The final of the Craft Guild of Chefs National Chef of the Year competition will take place at the University of West London on 10th October. Discover more about Apetito’s care homes meals here.