Kristian Curtis named BCF Young Chef of the Year 2011

Kristian Curtis, junior chef de partie from Michelin-starred Simpson’s in Birmingham was named the British Culinary Federation Young Chef of the Year 2011.

In second place was Aaron Darnley from Edmund’s restaurant also in Birmingham and third was Matthew Ambrose from Claridges, London.

Curtis, was presented with his award at an awards ceremony and dinner at University College Birmingham.

Curtis competed against 15 other young chefs aged 23 or under in a two-hour cook off at the university’s kitchens.

The competitors had to produce a three-course menu for two which had to include a starter using under-utilised sustainable fish; a main course using British pork and a dessert of their choice.

Curtis’ winning menu comprised: fillet of Zander, ceps, celeriac, baby gem lettuce, cep veloute; roast fillet of Lincolnshire pork, black pudding bon-bon, butternut squash, chestnuts, dried fruits, Brussels sprouts, sage and caper jus; Chai tea pannacotta, mango compote, coconut sorbet.

“I am in a bit of shock really, but I was pretty confident in what I did. It was a hard competition and a real honour to win,” Curtis told Caterer and Hotelkeeper. 

As well as receiving the David Bache Trophy, Curtis wins a cheque for £200, a study tour to Luxembourgh with Villeroy & Boch, winner’s commemorative plate, a personalised chef’s jacket and a framed certificate.

Judges included Glynn Purnell, Purnell’s Restaurant; Jason Eaves, Asquith’s, Birmingham; Jerry Toth, Sundial Group; Eric Bruce, Restaurant Severn, Ironbridge; and Colin Layfield, Paramount, London.

The finalist in full

Tom Phillips, The Ritz Hotel, London
Kristian Curtis, Simpsons Restaurant, Birmingham
Todd Simms, Tuddenham Mill, nr Newmarket
Harry Guy, Mallory Court Hotel, Leamington Spa
Matthew Ambrose, Claridge’s hotel, London
Steve Sparks, Saunton Sands Hotel, North Devon
Ross Farren, Aston Villa Football Club, Birmingham
Richard West, Moat House, Acton Trussell
Samuel Greenway, Opus restaurant, Birmingham
Terry Tomlinson, Bournemouth & Poole College
Thomas Downs, University College Birmingham
Stephen Dick, Digby’s Restaurant, Co Armagh, Northern Ireland
Luke Haddow, Nuthurst Grange hotel, Solihull
Steven Allery, The Dorchester, London
Aaron Darnley, Edmund’s, Birmingham

VIEW PHOTOS FROM BCF YOUNG CHEF OF THE YEAR ON TABLE TALK HERE

By Katherine Alano