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 Quebec Maple Syrup Producers, 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 Maple Syrup in their dessert.
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
Runner-up was Kristian Curtis from The Table, De Banke Group, Warwickshire and in tied third place were Matt Nicholls of Cheal’s Restaurant, 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 pure, Canadian maple syrup in their dessert. All competitors were a credit to themselves, the industry and the British Culinary Federation Chef of the Year 2023.”
Finalists
Mark Stinchcombe, Executive Chef, The Barn at Severn & Wye Smokery
Ben Taylor, Chef Patron, Le Petit Bois, Moseley, Birmingham
Matt Nicholls, Head Chef, Cheal’s Restaurant, 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, Farrer & Co
Conor Bird, 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
2nd Place - Kristian Curtis, Head Chef, The Table, De Banke Group
Joint 3rd Place - Matt Nicholls, Head Chef, Cheal’s Restaurant, Knowle
Joint 3rd Place - Harvey Perttola, Head Chef, L’Ortolan Restaurant, Reading
Event Sponsors - Aubrey Allen, Bord Bia and Maple from Canada, University College Birmingham, supported by Goodfellows, Villeroy & Boch and Staff Canteen
Judges - 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
Comments