The final, which involved eight teams from around the country, took place at The Cookery School at The Grand Hotel in York last week. The competition provides chefs with practical experience, mentoring and peer networking opportunities.
The competition is focused on chef duos demonstrating a healthy and nutritious menu which is low in carbon within a budget.
Their winning menu consisted of a venison bao bun starter, served with blackberry barbecue sauce and a celeriac and apple slaw; gnocchi with hake, granola and cherry tomato sauce; lentil patty, roast potato, celeriac fondant and mushroom gravy; followed by a classic tiramisu.
The team were supported throughout by chef mentor Keith Turrell, chef academy lead tutor at HIT Training. Keith played a pivotal role, coaching the team through their creative execution and helping them refine their culinary concepts for the awards. His guidance was instrumental in ensuring that the chefs not only honed their technical skills but also delivered exceptional, innovative dishes that impressed the judges.
Phil Shelley, senior operational and policy manager at NHS England, commented: "As winners of NHS Chef 2024, Alejandro and Manuela have produced exceptional, nutritious food, which has raised the bar to a new level. Their focus and calmness throughout, will help them develop them into NHS culinary ambassadors. Thank you to all our competitors, partners and judges for making NHSChef 2024 a success.”
All of the dishes were created on an NHS budget to restaurant standard, while reflecting the daily efforts of NHS chefs to cater for diverse dietary needs.
Russell Blake, managing director at Compass Group UK & Ireland healthcare, said: “I am absolutely thrilled for Manuela and Alejandro that they have won NHS Chef of the Year. They are the most fantastic example of great teamwork and people who care passionately about what they do, providing great food day in day out at the Royal Surrey NHS Foundation Trust. I am so proud of them and delighted that they have received this wonderful recognition.”
The three runners-up were:
- Michelle Robinson & Slavka Vaysilova: Stepping Hill Hospital
- Karolina Morawiec & Kenneth Moth: Greater Manchester Mental Health
- Daniel Hampton & Gopakumar K Bhaskaran: Royal Hampshire County Hospital
Sponsor Chef Works, part of Lockhart Catering Equipment, has collated a series of prizes to celebrate all the finalists. They all received their own Chefs Against Plastic Waste jacket after the competition, part of Lockhart Catering Equipment’s exclusive Brigade range.
Anvil supplied some contestants with a complimentary pair of slip-resistant occupational shoes. Lockhart gifted the overall winning duo a pair of knives from GenWare’s Professional Chef Knife Collection.
Simon Britten, head of marketing at Lockhart Catering Equipment, added: "Getting to the last stage in this prestigious competition is a huge achievement, and we want to celebrate all the finalists, which is why we’ve pulled these prize packages together.
“With increasing awareness around environmental issues in the foodservice and health sectors, we’re particularly excited to be presenting all the finalists with their own Chefs Against Plastic Waste chef jacket, which embodies our commitment to a more sustainable future, and that we hope they will be able to wear with pride.”
