Semi-finalists chosen for National Chef of the Year 2020

By Sophie Witts

- Last updated on GMT

National Chef of the Year 2019 winner Kuba Winkowski
National Chef of the Year 2019 winner Kuba Winkowski

Related tags Chefs National Chef of the Year

The Craft Guild of Chefs has announced the 40 semi-finalists in the running to become National Chef of the Year (NCOTY) 2020

Over 100 entries were whittled down by a panel of judges led by Gary Jones, executive head chef at Belmond Le Manoir aux Quat’Saisons.

Candidates had to write a menu consisting of a ‘Perfect Egg Dish’ starter served hot, a beef main courses including two cuts and cooking methods, and a dessert of chocolate tart garnished with seasonal fruits.

The semi-finalists will compete in four separate heats, with the winner of each going through to the final on 1 October at The Restaurant Show in London. The remaining six places will be awarded to the chefs who achieve the next highest scores across all heats.

Heat 1 of the competition will take place in Sheffield on 11 June and the chefs invited to take part in this round are:

• Marc Billings, sous chef, Prestwold Hall
• Nick Edgar, head chef, The Ryebeck Hotel
• Scott Fairweather, head chef, The Black Swan, Ravenstonedale
• Derek Johnstone, head chef, Borthwick Castle
• Daniel McGeorge, head chef, Rothay Manor
• Marcin Pomierny, head chef, The Maids Head Hotel
• Matthew Ramsdale, senior sous chef, The Chester Grosvenor
• Rohan Wadke, head chef, Gilpin Hotel & Lake House
• Aled Williams, head of food, TRUEfoods & CHEFStable
• Daniel Griffiths, sous chef, Portmeirion hotel

The final three heats will be completed at Le Cordon Bleu in London on 18 June 2019 with a line-up of chefs including:

Heat 2

• Ben Addems, senior CDP, Restaurant Interlude
• Ben Boeynaems, head chef, The Zetter Hotel
• Fraser Bruce, head chef, The Halsetown Inn
• Olivier Geyer, culinary executive head chef, Cuisine Solutions
• Arturo Granato, head chef, Club Gascon
• Ben Howarth, national exec development chef, Thomas Franks ltd
• Daniel Jones, head chef/owner, JT3
• Lewis Linley, sous chef, Vacherin
• Stefan Sewell, Team Captain Combined Services Culinary Arts Team (CSCAT)
• Santosh Shah, executive chef, Baluchi

Heat 3

• Jake Burton Stewart, junior sous chef, The Honourable Society of Lincoln's Inn
• Charles Coulombeau, head chef, Gravetye Manor
• Liam Grime, military chef, Combined Services Culinary Arts Team (CSCAT)
• Harry Kirkpatrick, sous chef, Trinity Restaurant
• Mehdi Lahmadi, junior sous chef, Coworth Park Hotel
• Martin Lee, head chef, Hartwell House Hotel
• Renemar Pinedo, sous chef, The Feathered Nest Country Inn
• Jack Shaw, head chef, Lexington Catering
• Robert Sussex, senior sous chef, ISS
• Adam Thomason, executive chef, Genuine Dining Company

Heat 4

• Adam Degg, head pastry chef, Kerridge’s Bar & Grill
• Steve Groves, head chef, Roux at Parliament Square
• Karl O'Dell, head chef, Texture
• Ashley Randle, head chef, The Hambrough hotel
• Jozef Rogulski, executive head chef, The Stafford Hotel London
• Nick Smith, head chef, Vacherin/Ashurst
• Robert Taylor, chef/owner, Compasses Inn
• Matthew Waldron, head chef, Park House Restaurant
• Christopher Willis, hospitality head chef, BNP Paribas
• Jonathan Zammit, executive sous chef, Corinthia Palace Hotel & Spa

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