![](/sites/default/files/styles/single_page/public/images/news/ncoty_logo_master_2014_0.jpg?itok=iWwm-OWM)
Daniel Morgan, sous chef at The Square Restaurant in London was runner up, and Nick Edgar, head chef at Belmond Le Manoir aux Quat’ Saisons, took third place.
The chefs topped an impressive line up of finalists, which also included:
Adam Handling, head chef, Adam Handling at Caxton, London
Andrew Gotting, executive group head chef, Galloping Gourmet, Worcestershire
Diane Camp (formerly Diane Kay), development chef, Reynolds Catering Supplies, Hertfordshire
Lahiru Jayasekara, head chef, The Manor at Weston on the Green, Oxfordshire
Simon Webb, head chef, Restaurant Associates, London
Diane Camp won Churchill’s Exceptional Presentation Award, which for the first time was selected via social media.
The final, which took part in the Restaurant Show’s Live Theatre, involved the chefs preparing a three-course meal within a two-hour period, using pre-specified ingredients. This year, candidates were asked to prepare a first course using fish or shellfish supplied by James Knight of Mayfair, a main course using a choice of meat supplied by RARE and a hot or cold chocolate dessert, using Cacoa Barry chocolate.
Bateman’s winning menu consisted of a oyster, scallop, celeriac, apple and coastal herbs to start; veal sweetbreads, garam masala, girolles, turnip, black garlic and sherry vinegar for the main; and Madirofolo, Ghana and Zephyr chocolate, fig, ruby port and yogurt for dessert.
An expert panel of more than 40 top British chefs, including Clare Smyth, Jason Atherton, Brett Graham, Bruce Poole, Marcus Wareing and Tom Kerridge, led by chair of judges Phil Howard, judged the competitors through their paper entries, semi-final heats and the final.
Howard commented: “I’ve been involved in this competition for the last four years and this year we’ve seen the highest overall standard of cooking. In this competition you want finesse, good craftsmanship and exceptional understanding of ingredients, which we had today.
“British chefs have come such a long way in their understanding of ingredients and sustainability and British food is in a good place right now.”
Smyth, chef patron at three-Michelin-starred Restaurant Gordon Ramsay, who will take over as chair in 2015 was impressed with the overall standard and with Bateman’s dishes. “Russell produced two of the best dishes today – two show-stoppers that I would happily eat in any restaurant in this country. We had extremely high standards at a level that made it very difficult to decide between the top three, each had their strengths. In the end the strong judging panel made it easier to choose a deserved winner.”
Speaking of her role in 2015, she said: “It’s a great competition which the top chefs in the country enter, I want to encourage chefs from all sectors to take part – it’s a great platform to get your name out there.”
Craft Guild vice president and competition organiser, David Mulcahy, added: “Russell joins a club of acclaimed and talented chefs who I’m sure will endorse the impact that winning the National Chef of the Year has had on their career. I look forward to following Russell as he establishes himself on the culinary scene and wish him every success.”
“I’d also like to take the opportunity to thank all our sponsors without whom this hugely anticipated competition would not have been possible.”
Ian Parsons, sales controller at Lockhart, one of the competition partners, added: “It’s amazing to be associated with this calibre of competition and judging. We love being part of this industry and the Craft Guild of Chefs National Chef of the Year is a great opportunity for us to give something back.”
In addition to claiming the title including the specially designed framed winner's gold medal, there were prizes donated by key partners and sponsors. Lockhart awarded Bateman a £1,250 voucher towards its product range, a unique study trip to France including dinner at a three-Michelin-starred restaurant. From fellow partner, Unilever Food Solutions represented by its brand Knorr, he received a £1,500 adventure voucher. He also received an exclusively designed plate by Churchill and £500 worth of its product, £1,500 in Electrolux Professional equipment and a study trip to Dubai courtesy of Continental Chef Supplies.
All the finalists will be invited to attend a special lunch at 2012 NCOTY winner Alyn Williams’ London restaurant, Alyn Williams at The Westbury, sponsored by RARE.
For more information about the competition, visit www.craftguildofchefs.org follow @TNCOTY #YNCOTY on Twitter.