7th Oct 2008 - 00:00
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Abstract
The exciting final of this year's National Chef of the Year has kicked off today at The Restaurant Show, which is currently being held at London's Earls Court.
The winning chef is described as "…someone who demonstrates exceptional technical skill and produces food with flavour, texture, balance and style that is second-to-none. He or she will also be commercial, practical, efficient and well organised." As part of the competition a mystery basket will be given to each of the eight finalists. Ingredients include: Rabbit 2 x Grey Mullet 500g Mussels 4 x Corn-fed Chicken Legs 100g Streaky Bacon 4 x Large Potatoes 4 x Large Parsnips 500g Pumpkin 1 x Savoy Cabbage 4 x Portobello Mushrooms 1 x Celeriac 1 x Bag of Baby Spinach 3 x Chillies 1 x Lemon Grass The eight finalists are: • David Kennedy, Chef Proprietor of Black Door Restaurant in Newcastle • Steve Allen, Head Chef of London's Gordon Ramsay at Claridge's • Frederick Forster, Head Chef at The Ritz Hotel, London • Clark Crawley, Sous Chef at Barclays Wealth, London • Simon Hulstone, Chef Proprietor of The Elephant Restaurant in Torquay • Ian Boden, Head Chef at Limes Restaurant, Derby • Andreas Wingert, Senior Sous Chef at Lucknam Park Hotel, Colerne, Wiltshire • Brian Canale, Head Chef at Heritage Portfolio, Edinburgh The winner will receive a cheque for £10,000 along with a trip to Italy courtesy of equipment sponsors, Electrolux, and a study trip to the Champagne region of France with Pommery. Past winners of the competition, run by the Craft Guild of Chefs and sponsored by KNORR, include Steve Love, Mark Sargeant and Gordon Ramsay.