theyear 2016 - British Culinary Federation

London has been crowned 2012 British
Culinary Federation Chef of the Year
following the live final held at Hotelympia
in London.
As the [13th] winner of the competition,
Simon Webb joins an elite group of past
winners and Michelin starred chefs which
includes Simon Hulstone, Richard Turner
and Adam Bennett.
British Culinary Federation
National member of the World
Association of Chefs Societies
WORLDCHEFS
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Pickled Radish, Crab and Coastal
Leaves followed by Slow Cooked Rump
Cap of Suckler Beef, Smoked Parsnip,
Buckwheat, Blue Cheese and Bone
Marrow with Heritage Apple and Honey
Cake, Brown Butter, Spiced Raisins and
Cider for dessert.
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Year 2016
Sponsored by EBLEX and Aubrey Allen,
the Chef’s Butcher, this year’s winner
received the award from Russell Allen
of Aubrey Allen and Hugh Judd of Eblex
together with a cheque for £2,500.
Simon impressed the celebrity line-up of
top judges with his culinary talents which
included Raymond Blanc (Le Manoir Aux
Quat’ Saisons), Alain Roux (The Waterside
Inn), Ashley Palmer-Watts (Fat Duck &
Dinner by Heston Blumenthal), Roger
Narbett (MOGB and Chairman of Judges),
Matt Cheal (Simpsons Restaurant) and
Idris Caldora (Academy of Culinary Arts).
the
Commenting, Peter Griffiths, President
of the British Culinary Federation and
Salon Director of Hotelympia, said: “The
competition which is open to all chefs
provides a fantastic opportunity for both
new and established professionals to
culinary skills using the best of British
home produced food.
“We have an outstanding winner in Simon
Webb this year, who undoubtedly will be a
name to watch in the future and go on to
reach new culinary heights”, he said.
SPONSORED BY
Filled with excitement following his
success, Simon said: “Taking part in
the BCF Chef of the Year competition is
the highlight of my career to date. I look
forward to working with Aubrey Allen and
making the most of opportunities that
arise as a result of winning this award”.
of
Commenting Roger Narbett, MOGB said
“Simon stood out by demonstrating great
cooking skills and he produced food to a
very high order”.
Simon was one of ten leading UK chefs
to reach the live final cook off, which
was compered under the watchful eye
of TV celebrity chef, Brian Turner. This
followed an intense semi-final cook off in
January and this year’s competition was
taken to a new skills level, which involved
finalists attending a ‘Masterclass’ at
Aubrey Allen in Coventry. The showcase
experience enabled the chefs to enhance
their butchery skills and learn more about
prepare inspiring and innovative cuts of
meat in preparation of the final judging
event at Hotelympia.
All ten chefs were tasked with producing a
three course meal for two for the live final,
which centred on using the Cap/Picanha
muscle of Aubrey’s Dry Aged Beef,
which they had to prepare and butcher
themselves for the main dish.
L-R Hugh Judd, Simon Webb, Russell Allen
Russell Allen and Andreas Antona with the Judges
National Member
of the
World Associatio
n of Chefs’ Socie
ties
ompetitors are asked to prepare, cook and present a 3-course meal for two covers in 2 hours,
18 www.britishculinaryfederation.co.uk
highlighting the Best of British.
Starter to competitor’s choice, Main Course must include British Lamb excluding Best End,
Sweet to competitor’s choice.
Mise-en-place allowed: vegetables/fruit washed and peeled but not cut, stocks but not totally
reduced, ingredients weighed, uncooked pastry. Pre-cooked food not allowed.
Please note, an element of Sous Vide must be incorporated into your chosen menu.
Water baths will be provided by the sponsor, Grant Sous Vide.
Entry to include chosen menu and brief method.
Entries will be paper judged by members of the organising committee.
Closing date for entries, 22nd January 2016.
Successful entrants will cook their chosen menu in the semi-finals at University College
Birmingham on Monday 22nd February 2016.
The eight highest scorers will then be invited to a Butchery Skill Workshop on Monday 28th
March at Aubrey Allen.
They will then compete in the Final at UCB on Monday 11th April 2016.
For the final, Beef must be used for the main course, which will be supplied. Competitors to
provide all other ingredients. Competitors will be allowed a commis chef to help fetch, carry and wash
up. The commis must be 23 years of age or under.
First Prize: £2,500
Grant SV 200 Stirring Unit
Dinner for two at a Michelin starred restaurant.
Plus the opportunity to join the English National Culinary Team squad at the
Culinary World Cup in Erfurt, Germany, October 2016.
Second Prize: £500.
£200 Grant discount voucher
Third Prize: £250.
£100 Grant discount voucher
All finalists will receive framed certificates and commemorative jackets and a Grant discount voucher.
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British Culinary Federation
National member of the World
Association of Chefs Societies
f
Che
Year 2016
SPONSORED BY
of
the
WORLDCHEFS
APPLICATION FORM
Full Name . . . . . . . . . . . . . . Age . . . . . . . . . . . . . . . . .
Address . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . Post Code . . . . . . . . . . . . . .
Place of Work . . . . . . . . . . . . .
Work Tel . . . . . . . . . . . . . . Mobile . . . . . . . . . . . . . . . .
Email . . . . . . . . . . . . . . .
Chef ’s Jacket Size (Continental) . . . . . .
(finalists’ jackets will be provided for the successful candidates in the grand final cook off)
Menu (highlighting the Best of British)
NB: an element of Sous Vide must be incorporated into your chosen menu.
Water baths will be provided by Grant Sous Vide.
Starter to competitor’s choice
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Main Course (must include British Lamb excluding Best End)
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Dessert to competitor’s choice
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All entries should be received by 22nd January 2016 at the latest.
For The British Culinary Federation
visit www.britishculinaryfederation.co.uk
For Aubrey Allen – The Chef ’s Butcher
visit www.aubreyallenwholesale.co.uk
For Grant Instruments
For AHDB
visit www.grantinstruments.com visit www.ahdb.org.uk
List ingredients and brief method for each course:
Entries should be sent by post or email to:
Peter Griffiths MBE,
122 Starbold Crescent,
Knowle, Solihull,
West Midlands B93 9LA
All entries should be received by 22nd January 2016 at the latest.
Tel: 01564 776842
Email: [email protected]