Jake Goddard from Coworth Park, Ascot was named the winner of the British Culinary Federation’s Young Chef of the Year 2024, held at University College Birmingham on Monday 11 November.
Competitors had two hours to produce a three-course meal for two covers: the first course using fish; the main course, sponsored by Bord Bia, using Ribeye of Grass-Fed Dry Aged Irish Beef, plus a dessert of competitor’s choice to include pastry. The young chefs also had to use products from the Major International range and Lakeland Dairies.
Once again, the competition was oversubscribed with entries and the final was full of tension, highlighting some excellent skills and innovative dishes in front of a large audience watching from the competition theatre. Runner-up was Lewis Perks from Simpson’s restaurant, Edgbaston with Alex Cronin from Cheal’s in Knowle, Solihull in third place.
Awards were also presented for best starter which went to Jake Goddard: best main course to Alex Cronin and Christian Sasso from Baxter Storey for best dessert.
Competition organiser and BCF President Peter Griffiths, who announced the awards, said that the BCF Young Chef of the Year, now in its 27th year, continues to attract interest across all sectors of the industry.
"This year’s final once again highlighted the exceptional young talent we have working in hospitality. The standard of the dishes produced and skills shown were a credit to all concerned. The industry is still challenging at the moment but competitions such as this show and highlight some of the very good young chefs that are out there working hard and showing much dedication and focus to help enhance their career."
FINALISTS
Millicent Stewart, Woven by Adam Smith
Andrew Kay, Toffs by Rob Palmer, Hogarths, Solihull
Alahgi Jadama, Le Neuvième Art, Lyon, France
Matthew Cregan, The Ritz, London
Melissa Belgrave, University College Birmingham
Joe Worskett, Compass at Google
William Hedley, Absolute Taste, Bicester
Cairo Odaro, 670 Grams, Birmingham
Jake Goddard, Coworth Park, Ascot, Dorchester Collection
Thomas Parker, Royal Shakespeare Company, Stratford-upon-Avon
Lewis Perks, Simpson’s Restaurant, Edgbaston
Alex Cronin, Cheal’s Restaurant, Knowle
Christian Sasso Farrer and Co, Baxter Storey
JUDGES
Aktar Islam, two Michelin-starred Opheem restaurant, Birmingham; Stuart Deeley, Smoke, Hampton Manor, MasterChef:The Professionals 2019 winner; Adam Bennett, Michelin-starred The Cross, Kenilworth; Adam Thomason MCA, Culinary Director, Restaurant Associates; Kevin Buck, Chef, Fantomas, Chelsea, London and Stuart McLeod, Chef Director, Patisserie UK.
As well as receiving the gold medal and David Bache Trophy, Jake was presented with a cheque for £500, commemorative winner’s plate courtesy of RAK Porcelain and winner’s certificate. Also, a Grass Fed Irish Beef Masterclass with Aubrey Allen and seeded entry into the National Young Chef of the Year 2025.
Second place winner, Lewis Perks was awarded a silver medal, cheque for £300, certificate and commemorative plate.
Third place winner, Alex Cronin received a bronze medal, cheque for £200, certificate and commemorative plate.
All finalists received a framed certificate, a commemorative plate sponsored by RAK Porcelain, a special dispenser presented by Wrapmaster and embroidered BCF chef’s jacket.
The awards dinner, attended by over 80 industry guests, was cooked and served by students at University College Birmingham. Thanks to Bord Bia for sponsoring the Beef for the competition and the Dinner and to University College Birmingham for their hospitality and the use of their excellent facilities.
Over the years, this competition has discovered some incredible talent and continues to attract a host of young chefs from a diverse range of establishments around the UK and abroad. The BCF has followed many past winners and runners-up who have gone on to stamp their name in the industry and continue to remain in touch.
JAKE’S WINNING MENU
Dover Sole Fillet, Mousse, Roscoff Onion and Jura Purée, Café de Paris Emulsion
*
Ribeye of Grass Fed Dry-Aged Irish Beef
Parsley Puree, Caramelised Shallot Purée, Baby Gem, Truffle Potato Sarladaise
*
Apple Mille Feuille, Opalys Chocolate, Almond Mousse,
Caramelised Apple and Granny Smith Sorbet
With thanks to sponsors Major International, Bord Bia, Wrapmaster, Lakeland Dairies, RAK Porcelain and University College Birmingham.
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