33 chefs through to second round of National Chef of the Year
The varied list includes chefs working at a number of top restaurants, including Restaurant Andrew Fairlie, Frog by Adam Handling and Gravetye Manor.
To get through to the second round entrants were asked to create three course menus which tell their personal story of the pandemic.
For the next round, the 33 chefs will present a small signature dish of their choice via video. The brief is once again to reference the pandemic, with judges looking for a dish which ‘reflects each chef’s personality and tells a story.
Dishes may be a personal or family memory or a reflection of the wider industry that has had an impact on an individual. It could explore a style of cuisine, a nostalgic dish, a recipe that reflects heritage or the use of hero ingredients that a chef is passionate about.
The 10 chefs competing at the final will be revealed on 13 August.
“All the judges were really impressed with the standard of entries we received this year. This is still a challenging time for chefs with staff shortages, restrictions and isolation, but you could see the thought and effort that had gone into each of their menus,” says chair of judges Paul Ainsworth.
“To enter such a tough competition in these circumstances shows ambition and a true determination to succeed. With the list of chefs, we have in this round, I know it’s going to be an incredible top ten.”
The second round list in full
Elliot Hill, head chef, Panoramic 34
Christopher Niven, executive chef, Marine North Berwick
Ben Boeynaems, executive chef, The Beaumont Hotel
Jack Shaw, head chef, Lexington Catering/Savills
Marc Billings, head chef of Prestwold Hall and Hall Barns at Prestwold
Adam Smith, sous chef, Gravetye Manor
Cleverson Cordeiro, head chef, Frog by Adam Handling
Stefan Sewell, head chef, Training RAF
Ross Brown, chef de partie, BaxterStorey
David Davey-Smith, SNCO Head Chef RAF Wittering
Russell Plowman, senior sous chef, Restaurant Andrew Fairlie
Thomas Swaby, head chef, Inverlochy Castle
Marcin Pomierny, head chef, The Maids Head Hotel
Billy Frost, head chef, The Tower Hotel
Andy Wright, sous chef, Falcon Pub - Brunning and Price
Steven Halligan, chef patron, 1 Charles Lane - Restaurant Metamorphica (Currently under construction)
Andonis Paraskevas, freelance chef, self-employed
Neal Harding, RAF chef instructor (Cpl), Royal Air Force
Gary Townsend, head chef, One Devonshire Gardens
Grahame Wickham, Sgt, Combined Services Culinary Arts Team
Arbinder Dugal, owner, Arbinder’s at Home
Iain Gourlay, head chef, Cringletie House Hotel
David Duverger, teaching chef, Le Cordon Bleu
Lee Parsons, chef /owner, The Parsons Table Restaurant Ltd
David Millar, development chef, Six by Nico
Jainulabedi Shaikh, head chef, The Ivy Collection
Jomon Kuriakose, chef de cuisine / acting executive chef, The Lalit London
Thomas Price, head chef, The Marlborough Pub and Restaurant with rooms
Tim Zekki, chef patron, Duende
Martin Lee, head chef, Hartwell House Hotel
Matt Ramsdale, head chef, The Chester Grosvenor
James Burton, senior sous chef, The Garisson
Tristan Downes, head chef, Brunswick House
