Lewis first started his career at Exeter College from October 2017 to July 2018, where he achieved his NVQ Level 2 in Professional Cookery, whilst being an apprentice at The Deer Park Country House Hotel. Following the completion of his apprenticeship, he moved to Taunton to start work at The Castle Hotel as a demi chef de partie under the guidance of executive chef, Liam Finnegan and head chef, Hugh Hazelwood. He worked at The Castle for 18 months, leaving as a chef de partie.

In August 2020, Lewis took on his first sous chef role at the Harbourside Refuge in Porthleven, part of the Michael Caines Collection, where he stayed until March 2022. He then moved to Ireland, where he worked as sous chef at Glenlo Abbey Hotel and Estate, again under Liam Finnegan. His time in Ireland was short-lived, and he returned to England in June 2022 to work at Lympstone Manor as a chef de partie before being promoted to junior sous, where he still works today.

Hearing he made the final

When he received the news that he had made it through to the final of Young National Chef of the Year (YNCOTY), he was actually on holiday in Kefalonia. He received the news from his sister via a quick FaceTime call. He was over the moon and couldn't believe it; it's safe to say that celebrations went ahead that evening. For as long as he can remember, he has always wanted to be a chef.

He entered the YNCOTY competition to push himself to the next stage in his career. After winning the South-West Chef of the Year in the young professional category, he felt that the national competition was the next logical challenge, and it was the right time to try and make the final.

Helping others with allergies

Growing up, Lewis suffered from several food allergies, including to all types of fish, shellfish, tomatoes, kiwi, eggs, bananas, and pine nuts. This made it very difficult for him and his family to go out to eat. His plan was to become a chef to cater for those with complex dietary requirements. However, starting in the industry made him realise how challenging it is to address these needs, with the potential for cross-contamination and the ever-expanding list of today's dietary requirements.

Inspired by others

Almost everyone he has worked with has inspired and helped his career in some way. Whether it's his first head chef, Richard at The Deer Park, or his current head chef Jordan at Lympstone Manor, they have all contributed to building his career. They have given their time and believed in him, teaching and moulding him as a chef. Additionally, it's also those who did not or do not believe in him that have driven him to push himself beyond his comfort zone, striving to prove them wrong.

Go get it

Most importantly, there is one person who has had a massive impact on his career. Without her words of wisdom that "Life is too short, so don't sit back and worry, go get it son", he would not have the drive he has today to push himself. He owes his career to his late mum.

Dishes for the final

The dishes Lewis will be cooking in the final have been influenced by the produce he can source locally around Lympstone, whether he forages for it himself, picks it from their kitchen greenhouse, or collects it from their local farm shop.

The starter will feature pumpkin and English pecorino agnolotti, radish, and watercress velouté. When he learned he had to create an agnolotti-filled pasta using locally sourced ingredients, he was naturally drawn to pumpkin, radish, and watercress. He sources the pumpkin from a local vegetable supplier based in Budleigh Salterton, just a few minutes from Lympstone, and the radishes are grown in their kitchen greenhouse. Using these ingredients was a clear choice for him.

Lewis’s main course will feature steamed fillet of Norwegian halibut, braised salsify, green grape, and a pepper dulce butter sauce. The inspiration for this dish comes from his love of salsify. When he first read the competition brief and knew he had to cook a beautiful piece of halibut, salsify was the first ingredient that came to mind. Despite brainstorming alternative vegetables and dishes, he kept returning to it because of its depth of flavour and the earthiness it can bring to any dish. He decided to pair it with green grapes, believing they would not only provide a sense of acidity but also freshness to contrast with the heavy, buttery dulce sauce and the earthiness of the salsify.

For dessert, he will prepare choux au craquelin, vanilla crème mousseline, macerated blackberries, and blackberry and sage sorbet. At this time of year, he loves blackberries, so it felt right to include them in his dessert. He chose to stick with the classic combination of crème mousseline with choux au craquelin, adding vanilla to contrast with the blackberry and sage flavours.

What would winning mean?

Winning the title of Young National Chef of the Year would mean the world to him, as it would signify that all his hard work and sacrifices have paid off. In terms of his career, he believes it would significantly aid his progression and help him create valuable contacts for the future. However, most importantly, it is about creating memories; regardless of the outcome, the experience itself is what he cherishes.

Dream chefs to work for

If he could have worked with any chef in the world, it would have been the renowned George Auguste Escoffier. Although Escoffier is no longer alive, he is celebrated for creating the kitchen brigade system and the five mother sauces, and for transforming French cuisine.

Given the opportunity to work with any chef today, he would be torn between Gareth Ward of Ynyshir and Josh Niland. He admires Gareth’s approach to cooking and the exceptional produce he uses and would love to learn his techniques and experience his talent. Similarly, he is fascinated by Josh Niland’s fish butchery skills. Despite his severe fish allergy, he is passionate about cooking fish and eager to learn various techniques.

Looking ahead

In the next ten years, he hopes to have secured his first head chef role and to achieve a common goal among chefs: opening his own restaurant. Among all the tasks in the kitchen, he finds podding peas the least enjoyable.