Kevin Buck wins BCF Chef of the Year
Kevin, Sous Chef at Hide restaurant, London, has been named British Culinary Federation Chef of the Year 2023 at an industry Awards Dinner held at University College Birmingham on Monday 12th June, attended by over 90 guests.
As the 18th winner of this very popular competition, Kevin joins an elite group of past winners and Michelin starred chefs which includes Simon Hulstone, Luke Tipping, Richard Turner, Adam Bennett, Matt Cheal, Adam Handling, Martin Carabott, Ian Musgrave and Leo Kattou. In Partnership with Aubrey Allen, Bord Bia and Maple from Canada, supported by Goodfellows, Villeroy & Boch and Staff Canteen, Kevin received the award from Russell Allen, Managing Director of Aubrey Allen, Donal Denvir, UK Manager, Bord Bia, Elisabeth Lewis-Jones from Liquid, representing Maple from Canada and BCF Chairman, Lee Corke. Courtesy of Maple from Canada, Kevin will attend a “Discovery Trip” to Quebec, Canada, as well as an “Inspired Irish Beef Chefs Trip” to Ireland with Aubrey Allen and Bord Bia and a cash prize of £2,000, commemorative plate and framed certificate. Kevin impressed the celebrity line-up of judges with three outstanding dishes.
Judges included Ashley Palmer-Watts, Artisan Coffee; Tom Phillips, Restaurant Story, London; Gary Jones, previously Le Manoir aux Quat’ Saisons; Adam Bennett, The Cross, Kenilworth; Rob Palmer, Toffs by Rob Palmer, Solihull and Leo Kattou, previous Chef of the Year winner.
He was one of fourteen good, strong chefs to reach the live final cook off. A month before the final, each finalist attended a Butchery Masterclass held at Aubrey Allen’s Academy where the cut of meat for the final was disclosed. All chefs had to produce a three-course meal for two covers in two hours, the main course of which centred on using Irish Grass-Fed Beef, Flat Iron and the compulsory use
Of pure Canadian maple syrup in their dessert.
Runner-up was Kristian Curtis from The Table, De Banke Group, Warwickshire and in tied third place were Matt Nicholls of Cheals of Knowle and Harvey Perttola of L’Ortolan Berkshire.
Competition organiser and BCF President, Peter Griffiths said, “The strength of this competition continues to impress and, once again, has attracted some very talented chefs. We have witnessed some fabulous dishes and innovative cooking with good use of Irish Beef and Maple Syrup. All competitors were a credit to themselves, the industry and the British Culinary Federation Chef of the Year 2023.”
Kevin’s winning menu:
Orkney Scallop with White Radish and Shiso Blossom
Grass-Fed Irish Flat Iron Steak, Asparagus, Morels, Lovage,
Beef-Fat Brioche, Red Wine Sauce
Canadian Maple Butter Tart, Candied Pecans, Sour Cream Ice Cream
THE FINALISTS
Mark Stinchcombe, Executive Chef, The Barn at Severn & Wye Smokery
Ben Taylor Chef Patron, Le Petit Bois, Moseley, Birmingham
Matt Nicholls Head Chef, Cheals of Knowle
Dan Androne Head Chef, The Forest Hotel, Dorridge
Laura Kimber Head Chef, Salt, Stratford-upon-Avon
Gary Kilminster Development Chef, Essential Cuisine
Matthew Ramsdale, Senior Sous Chef, Northcote
Harvey Perttola, Head Chef, L’ortolan Restaurant, Reading
Luke Ellul, Executive Chef, Baxter Storey
Conor Bird, Farrer & Co House of Commons, London
Kevin Buck, Sous Chef, Hide Restaurant, London
Kristian Curtis, Head Chef, The Table, De Banke Group
Matthew Smith, Cheshire South and West College
RUNNERS-UP
• Kristian Curtis
• Matt Nicholls
• Harvey Perttola
Judges:
• Tom Phillips
• Ashley Palmer-Watts • Gary Jones
• Peter Griffiths
• Rob Palmer
• Adam Bennett
• Leo Kattou
