Launched in 2015 as a regional contest, the Heritage Chef competition was created by BaxterStorey to celebrate the knowledge and innovation of its skilled chefs. It was extended this year to include chefs from across the UK and Ireland and received a high number of applications across three categories.
Chef Manager of the Year category winner, Stephen Crothers from Dublin, took inspiration from Japan whilst using traditional Irish ingredients. His hot smoked Lough Neagh eel champ potato cake was served with rock oyster tempura, nori seaweed, lime salt, wasabi mayo and locally grown samphire salad.
South West-based Platini Mascarenhas took the title of Chef of the Year. His Rechado spiced lamb, Moong Dal, potato and pea cake, Gobi Kempu and tamarind sauce used vegetables sourced from local Wiltshire and Oxfordshire markets.
Keisha Meakin from London won Pastry Chef of the Year. Her dish of roasted apricot tart, Tunworth mousseline, meadow sweet jelly and toasted almonds, was inspired by seasonal produce from Kent. The ripe apricots were sourced from Bardsley Farm and glazed with Gosnell’s London mead, brewed in Peckham Meadary. Foraged meadowsweet from Faversham finished the dish.
Monica Galetti, BaxterStorey chef consultant and Heritage Chef of the Year judge, said: “A competition is all about pushing the boundaries and showing skills to their best. It has been wonderful to see the development of the chefs; there were some great innovative dishes.”
Alastair Storey, chairman at BaxterStorey, added: “It is incredible to see so many of our chefs striving for excellence. Our business is built on using fresh, seasonal, local ingredients and it is crucial to have people who have the skill and ability to bring out the best in them.
“I am proud of all the competitors who have used this opportunity to build on their skills and expertise with the support of some of the UKs finest chefs as mentors. Everyone who participated in this year’s competition has demonstrated how truly enterprising and ambitious they are.”