BCF Young Chef of the Year 2021 Results

British Culinary Federation

A dam Beaumont of The Ritz Hotel, London was named the winner of the British Culinary Federation’s Young Chef of the Year 2021 held at University College Birmingham on Monday 22nd November.

 

Once again, the competition was full of tension and excitement, highlighting some excellent skills and innovative dishes.  Charlie Knight at the House of Commons was runner-up, with Jamie MacDonald of Absolute Taste, Bicester coming third.

About the competition

Awards were also presented for Best Starter, Main Course and Dessert, chosen from the runners-up. Best Starter was awarded to Andrew Kay of Cheal’s of Henley-in-Arden; Best Main Course went to Jack Clarke of Hide Restaurant, London and Best Dessert to Tom Finn, Coworth Park, The Dorchester Collection.

 

Competition organiser and BCF President Peter Griffiths, who announced the awards, presented by BCF Chairman Stuart McLeod, said that the BCF Young Chef of the Year, now in its 24th year, continues to attract interest from right across the industry, including many renowned establishments.  This year’s final once again highlighted the exceptional young talent we have working in the industry today. Considering the fact that these young chefs will have had less time in the kitchen over the last eighteen months due to shutdowns, the quality of their cooking, along with the skills shown, was outstanding.

 

Competitors had two hours to produce a three-course meal for two covers, with the first course being plant-based, the main course using a Rib Eye of Grass-Fed Irish Beef, sponsored by Bord Bia, and a dessert of their choice.  The young chefs also had to use at least one product from the Major International range.

ADAM’S WINNING MENU

 

Celeriac and Mushroom Risotto, Chestnuts

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Grass Fed Rib Eye of Irish Beef

Roscoff Onion, Braised Potato, Lovage

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Caramelised Apple

Blackberry, Puff Pastry and Crème Diplomat

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Runners up Gallery

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As well as receiving the gold medal and David Bache Trophy, Adam was presented with a cheque for £500, commemorative plate, framed certificate, plus automatic seeding into the National Young Chef of the Year 2022.  He also received a signed copy of Glynn Purnell’s latest book.

Second place winner, Charlie Knight was awarded a silver medal, cheque for £250, a framed certificate, commemorative plate and signed copy of Glynn Purnell’s book.

Third place winner, Jamie MacDonald received a bronze medal, cheque for £100, framed certificate, commemorative plate and signed copy of Glynn Purnell’s book.

All finalists received a framed certificate, a commemorative plate sponsored by Villeroy & Boch and a special dispenser presented by Wrapmaster.

The Awards Dinner was attended by 80 industry guests.  Thanks to Bord Bia for sponsoring the Beef for the main course and the Rib Eye for the competition and to University College Birmingham for their hospitality and the use of their excellent facilities.

Over the years, this competition, sponsored by Major International, Bidfood, Bord Bia, Wrapmaster, Contacto and supported by Villeroy & Boch and Koppert Cress, has discovered some incredible talent and continues to attract a host of young chefs from a diverse range of establishments around the UK.

A huge congratulations to Adam and all our fantastic finalists.

FINALISTS

Rebecca Bourne University College Birmingham

Ben Perks Peels, Hampton Manor

Andrew Kay Cheal’s, Henley-in-Arden

Thomas Featherstone Fullers (The Holly Bush, Hampstead)

Tim Harrison Le Petit Bois, Moseley

Jason Clarke Hide Restaurant, London

James House The Ugly Butterfly by Adam Handling, Carbis Bay.

Charlie Knight House of Commons

Adam Beaumont The Ritz, London

Jamie MacDonald Absolute Taste, Bicester.

Tom Finn Coworth Park, The Dorchester Collection.

JUDGES

Glynn Purnell, Purnell’s restaurant, Birmingham

Paul Foster, Salt, Stratford-upon-Avon

Stuart McLeod, Chef Director, Patisserie UK

Idris Caldora MCA, Royal Academy of Culinary Arts, Chef Adopt-A-School

David Colcombe, Visiting Professor, Culinary Arts, University College Birmingham

Franck Pontais, Business Culinary Development Manager, Koppert Cress

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Over the years, this competition, sponsored by Major International, Bidfood, Bord Bia, Wrapmaster, Contacto and supported by Villeroy & Boch and Koppert Cress, has discovered some incredible talent and continues to attract a host of young chefs from a diverse range of establishments around the UK.