BCF reveals winner for Young Chef of the Year

After the paper judging part of the competition, 16 young chefs were selected to compete in a two hour cook off over two heats. Each competitor had to produce a 3-course meal for two persons, which included a starter using sea bass, a main course using any cut of British beef and a dessert using apples. Competitors were marked by a panel of judges led by Kevin Viner (Chairman of Judges), Eric Bruce, Lee Corke and Marcus Eaves with kitchen invigilator, John Peart. The criteria for judging included working methods, professional techniques, culinary skills, hygiene practices, timing, quality and balance of textures and flavours, as well as the presentation of the finished dishes. Dipple's winning menu featured line caught sea bass fennel barigoule, Colchester oysters basil oil & chorizo foam, poached fillet of Scottish beef, anna potato, glazed sweet breads ceps & Jerusalem artichokes, polished off with bramley crumble, braeburn Charlotte & calvados & panna cotta. Chris Johns from Simpson's Restaurant, Edgebaston, was runner up in second place, followed by Matthew Leivers from Limes Restaurant Derby who came third. All 16 competitors received a commerative plate from Villery & Boch and a framed certificate. The BDF held its annual Young Chef of the Year competition on 17 November, at University College Birmingham. This event, now in its 11th year, was sponsored by Electrolux Professional and supported by Villeroy & Boch.