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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.



Celeriac and Mushroom Risotto, Chestnuts


Grass Fed Rib Eye of Irish Beef

Roscoff Onion, Braised Potato, Lovage


Caramelised Apple

Blackberry, Puff Pastry and Crème Diplomat