Young Sommeliers Competition 2018
It was a glittering night in the spectacular setting of the Dorchester Hotel’s Orchid Room at the end of March, when the Chaîne gathered to honour the winners of this year’s Chaîne des Rôtisseurs’ Young Professionals 2018 competitions, and to find out who would be representing Great Britain in the International Finals in September.
These rising stars and 2018 finalists — four sommeliers and three chefs — waited nervously for the results. They had all been tested on skills and creativity, knowledge and ability earlier that month, in front of panels of respected industry judges. They all knew they had been placed — which was why they were at The Dorchester — but in which order?
It was not long before they found out. In front of the audience, which included top names in the hospitality world, Awards judges, media guests and sponsors, 24-year-old Aymeric Pollenne formerly at the Lanesborough hotel, and now part of the 17-strong sommelier team at recently-opened Hide in Piccadilly, was crowned the Chaîne des Rôtisseurs’ GB Young Sommelier of the Year 2018.
This very popular winner will now start training for his chance at the world titles in Taiwan in the autumn. Aymeric starts with an advantage as his new boss, Piotr Pietras MS, was last year’s overall international winner.
Commenting on his title, Aymeric, who only came to London eighteen months ago to perfect his English, added: ‘This is a great honour and I am very excited and proud to win. The competition was very tight, with just a small number of marks between us all. I would like to thank the strong team at the Lanesborough for all their help and encouragement to get me here today.’
Aymeric fought off stiff competition this year from his rivals. Coming a close second in the Young Sommelier contest was Alexandre Freguin of Moor Hall, near Liverpool, with Tony Le Curoux from Northcote Manor, Blackburn, and Matteo Montone from Edition, London, tying for third place.
Guests at the Awards Dinner were treated to a sensational and colourful six-course menu, specially prepared by Henri Brosi’s team at The Dorchester. It included: celeriac veloute; blue lobster with green asparagus and duck eggs; steamed sea bass with heritage tomatoes and lettuce nage; spring minted lamb, peas, truffle and mushroom & marsala jus; and roasted apricot & almond crumble with blueberry lavender ice cream.
At the dinner, Philip Evins, Bailli Délégué, paid tribute to Chaîne GB’s partners whose support makes these competitions possible, also to the teams who give their time and skills to organising and judging the events. He also congratulated all the contestants and in particular the winners of this year’s Awards.
He said: ‘The young talent that we have in the UK has never been stronger, and we believe it vital that the Chaîne supports the development of skills and techniques that help us ‘futureproof’ the hospitality industry and, as consumers — and, of course, our own Chaîne’ members — look for new inspiration and culinary experiences.
‘Our annual Young Professionals Awards have been developed to support rising young stars and give them a platform to showcase their skill and passion for the industry. However, it also goes beyond this; it gives them the chance to compete against their international peers — a hugely beneficial learning experience that will help allow them to maintain a profile on a global stage throughout their career and support their broader development.’
For further details please contact: or Leslie Cuthbert, Echanson or Philip Evins
