BCF entry call for Chef of the Year 2012

By Luke Nicholls

- Last updated on GMT

Related tags: British culinary federation, Chef, Culinary art, Le manoir aux quat' saisons

Simon Hulstone, who is part of the competition’s elite group of past winners, believes the competition is ‘growing in stature’
Simon Hulstone, who is part of the competition’s elite group of past winners, believes the competition is ‘growing in stature’
The British Culinary Federation (BCF) is inviting chefs from around the UK to enter its 2012 Chef of the Year Competition.

Closing date for entries this year is 1 December. The event offers a share of £4k prize money plus the accolade of joining an elite group of past winners.

Peter Griffiths, president of the British Culinary Federation and salon director of Hotelympia, said: “The competition is open to all chefs and provides a fantastic opportunity for both new and established professionals to showcase their cutting-edge creativity and be recognised for their talent and culinary skills using the best of British home produced food.

“The interest and excitement for the competition has already started to build and we are delighted to be continuing our special partnership with Aubrey Allen, the chef’s butcher, which has sponsored the event since it was established in 1999.”

The past winners include Luke Tipping and Matt Cheal from the Michelin-starred restaurant Simpsons, Michelin-starred chefs Simon Hulstone and Richard Turner, and Adam Bennett, who has recently been chosen to represent the UK in the Bocuse d’Or.

Growing in stature

Hulstone, chef/proprietor of Torquay’s The Elephant restaurant who has previously won the BCF Chef of the Year title and went on to represent the UK in the Bocuse d’Or final 2011, said: “The competition is growing in stature and attracting some very talented chefs."

The competition has also attracted a top line-up of judges for 2012 which includes Raymond Blanc, chef patron, Le Manoir aux Quat’ Saisons. The panel of judges will be looking for chefs who can demonstrate precision in preparation, be inventive in presentation and produce an astounding taste using the Best of British ingredients with great provenances.

The semi-final cook-off will be held at University College Birmingham on 23 January, followed by the final, hosted by Brian Turner on 27 February at Hotelympia 2012. For further information and to apply contact frpergnel@oevgvfuphyvanelsrqrengvba.pb.hx​.

Related topics: Events & Awards, People, Restaurants

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