Young Chefs Competition 2021
On a fine June evening there was an extra frisson about the Nine Kings Suite of the Royal Lancaster Hotel, London – a shimmer of nervous energy. It was not just the buzz of excited young chefs and young sommeliers, but the sheer anticipation of Chaîne members and their guests as they made their way to glistening tables laid for a grand dinner – the first since early 2020.
Each newcomer to the tables of six was warmly greeted – but distantly! Seated, it was a new pleasure to properly savour and admire the artistry of the individually plated canapes, served with Nyetimber Classic Cuvée, generously donated by the vineyard. From start to finish this was to be a Dinner Menu of real excellence, so time only for some highlights here.
The lime and shallot dressing olive oil tuille sharply infused the handpicked Dorset crab and scallop ceviche, matched with Langmeil’s Wattle Brae Dry Reisling from the Eden Valley. After a rich meat course with melt-in-the-mouth confit of short ribs, the platter of artisanal British cheeses was worthy of its own Round-Britain travelogue.
There was Ogleshield from Tim Montgomery in Somerset; Cornish Gouda – a 25 year old Cheesemaker’s salute to his Dutch heritage; Nottinghamshire Beauvale from Cropwell Bishop and the softest Blanche from Worcestershire. A choice of red or white wine to accompany was a welcome surprise – Tormaresca ‘Toricoda’ Primitivo from Puglia 2017 or Woodlands, Wilyabrup Chardonnay from Margaret River 2016.
A further surprise came in the guise of a stunning but deceptive dessert. ‘Poached peach, raspberry and white chocolate ganache’ not quite describing the peach, that looked like a perfectly white peach, but was it a peach at all?
Amidst all the excitement, Officier Maître Restaurateur, Chris Moore, had a chance to give an update on latest developments within The Clink charity for which a raffle was held. And so, to the main purpose of this special event - the Presentations of Awards to the Young Professionals. Incredibly, it was ‘first time lucky’ for both recipients of these prestigious Chaîne des Rôtisseurs Awards. Neither recipient had ever entered a professional contest before. And both struck Gold, against fierce competition.
Kieran Bradley, 22, from Worthing, now based at the 5-star Vineyard Hotel, Stockcross near Newbury in Wessex Bailliage was named Young Chef of the Year. His award was presented in a very 2021 way, via Zoom, screened to the 100 or so guests. Life for talented young professionals being frantic, Kieran was unable to leave the stoves to come to London for the Awards Ceremony. Instead, his new title was announced from The Vineyard kitchen by Executive Chef Tom Scade. They did have time, after service, to share a glass or two!
‘Winning was the last thing I was expecting’ Kieran said later. ‘It was such a surprise, as I had never done anything like that before. And I had to watch my language, being on camera in front of everyone! Now I am looking forward to going to Paris to compete against the rest of the world. Cooking in France is a dream come true.’
Kieran worked as a kitchen porter for an events company as a college student. ‘I loved it, so I decided that was where I wanted to go. I applied to Bournemouth & Poole Catering College, was lucky enough to get in, and was also awarded the Royal Academy of Culinary Arts scholarship.’
A two-year placement at The Goring Hotel in Belgravia followed, where he received practical training in all aspects of the kitchen, under the watchful eye of Executive Chef Shay Cooper. After graduating, Kieran moved on to The Greenhouse in Mayfair, learning from Alex Dilling. ‘It was the best place I’ve worked in… so far. I was very sad when the restaurant closed during the pandemic.’
Not one to stand still, Kieran worked as a Tesco delivery driver to keep himself busy during the various lockdowns. ‘They were a great bunch of people – and I was still working with food,’ he says cheerfully. In Summer 2020, he joined the team of six chefs at The Vineyard serving the three restaurants as well as all the hotel requirements, from teas & coffees to room service. ‘It’s busier than you can ever imagine! I get on well with Tom Scade, - he encouraged me to enter this competition. He’s given me great opportunities.’
To win the title, Kieran beat off challenges from Jack Craven of Grantley Hall, North Yorkshire in Yorkshire Bailliage who came second with Silver, and Leo de Sigley of The Grosvenor, Stockbridge in Hampshire, again Wessex Bailliage, in third place with Bronze. Cooking in the Unilever kitchens in Leatherhead, all the chef finalists were asked to create and execute a three-course meal for four in four hours, from a ‘surprise’ box of ingredients. ‘My menu just wrote itself, thanks to all that I’ve learned along the way,’ Kieran explained. ‘I wanted to keep it simple to keep within the time frame. But I set myself a big challenge with the mille feuille!’
Kieran’s winning menu:
- Starter: Cured mackerel, apple, and squid
- Main: Stuffed guinea fowl, peas and crushed new potatoes
- Dessert: Strawberry and pistachio mille feuille.
Kieran will go on to represent Great Britain in the Chaîne’s worldwide International Finals, being held this year for chefs in September in Paris.
Phillip Evins summed up the achievements. ‘Keiran is a remarkable young man, showing amazing talent. He will go far. It was hard work to pull the events together this year - for understandable reasons - but we are delighted to be back on the UK’s hospitality scene with such respected Awards. I congratulate everyone who took part, in particular all our chef and sommelier finalists.
I would also like to thank our judges for all their time and commitment, and our generous donors including Bidfood, Unilever, Knorr and Zwiesel, without whom these long-standing competitions would not be able to take place.
Also, my congratulations go to The Royal Lancaster Hotel General Manager, Officier Maître Hotelier Sally Beck and Exec Chef Maître Rôtisseur Fred Tobin and their staff for putting on such a splendid dinner in these challenging and socially distanced circumstances.’
For more information about the Young Chefs Competition, please contact Ben Purton, Conseiller Culinaire: culinaire@chaine.co.uk
