The National Chef of the Year
This year The National Chef of the Year criteria will focus on chefs experiences of the past year as this global pandemic will go down in history. The impact on the hospitality industry has been devastating for many chefs and businesses. Our farmers, fishermen, artisan food producers and small businesses have had their livelihoods challenged, with many struggling to recover. There have been many stories of chefs rising from the ashes to develop new businesses, provide new services and change the way food and hospitality is offered. From providing Michelin starred meal kits to feeding communities and developing an online presence, chefs have been amazing at embracing change. You may have spent more time cooking for family or friends at home, learnt new skills or cooking for customers in a completely different way.
The importance of a sustainable food future is in the spotlight and supporting our food heroes is critical as we emerge from the effects of the pandemic. You are required to create a 3 course menu which captures the past year and how your relationship with food, food producers and suppliers have affected you.
- Menus should reflect the season in which they will be cooked.
- You have a 2 hour timeframe to complete all three courses
- Successful candidates will be required to cook their menus in 30th September 2021.
- Some seasonal changes will be allowed once finalists are announced.
Starter - To produce a delicious vegetarian starter dish for 2 guests focusing on the Future50 ingredients incorporating fresh seasonal produce. Competitors must include at least one of the following Future 50 ingredients in their dish. Future50foods Download
Watercress, Orange Fleshed Pumpkin, Walnuts, Saffron Milk cap mushroom, Kale, Beetroot + beet leaf, Chickpeas
Note: These ingredients must form a central part of the dish (not a garnish but integral to the dish)
As farmers and fishermen struggled to sell their goods to an industry that had paused, we wish to draw attention to these food heroes and this vital industry. Share your food hero story through your main course celebrating the very best fresh seasonal produce from land and sea.
Main Course: Your interpretation of a main course dish for 2 guests as a Land & Sea dish. Any cut and any species of meat or fish sourced from the UK&I, fully garnished and individually plated.
Following a year of basic food shortages, home-baking and cake making and a focus on cooking for family, we invite you to create a dessert which captures the sweetest moments of your year.
Dessert: Celebrating the Great British Pudding
Your twist on an individually plated dessert for 2 guests served warm or cold.