BCF Chef of the Year 2016

BCFYCOTYWinner3Martin Carabott has been crowned 2016 British Culinary Federation Chef of the Year at an industry Awards Dinner held at University College Birmingham on Monday 11th April. As the 15th winner of the competition, Martin joins an elite group of past winners and Michelin starred chefs which includes Simon Hulstone, Luke Tipping, Richard Turner and Adam Bennett.

Sponsored by Aubrey Allen, the Chef’s Butcher, AHDB and Grant Sous Vide, Martin received the award from Russell Allen of Aubrey Allen and Roy Homent of Grant Sous Vide, together with a cheque for £2,500, the opportunity to join the squad of the English National Culinary Team in Erfurt, Germany this October at the Culinary Olympics, an all-expenses-paid trip to the Restaurant Show in Chicago to promote the Best of British from Grant Sous Vide along with a SV200 Stirring Unit.

Martin, from the RAC Club, London, impressed the celebrity line-up of judges with his culinary talents. Judges included Ashley Palmer-Watts, Dinner by Heston Blumenthal; Roger Narbett MCA, Chairman of Judges; Sat Bains, Restaurant Sat Bains; Brian Turner CBE; Benoit Blin, Le Manoir aux Quat’ Saisons; Anthony Keravec, Les Toques Blanches Lyonnaises and Adam Handling, previous Chef of the Year winner.

Martin was one of ten leading chefs to reach the live final cook off, which was compèred and judged under the watchful eye of TV celebrity chef, Brian Turner CBE. Following the semi-final in February, the winning finalists had to attend a Butchery Masterclass at Aubrey Allen in Coventry.

The showcase experience enabled the chefs to enhance their butchery skills and learn more about preparing inspiring and innovative cuts of meat in preparation of the final.

All ten chefs were tasked with producing a three course meal for two covers which centred on using a Dry Aged Rump of Beef from the Butchery Masterclass.

Martin’s winning menu:

Dashi Risotto, Shellfish, Crispy Rice and Shiso
Starter **
Grilled Picanha of Aubrey Allen’s 21-day Dry Aged Beef, Green Peppercorn, Sweet Potato, Garlic and Purple Broccoli
Iced Jersey Cream with Orange Blossom, Blood Orange Meringue

Runner-up was Jamie Park, Adam Handling at Caxton, London and third was Andy Wright, Restaurant 23, Leamington Spa, Warwickshire.

Martin said that the competition had been an amazing experience from start to finish.

Competition organiser and BCF President Peter Griffiths said, “With the opportunity to join the National Team squad as well as flying the flag for British produce at the NRA in Chicago, this competition continues to attract some of the industry’s best. The standards we have seen this year have been a credit to all concerned.”


Jacob Robinson, Corrigan’s, Mayfair, London
John Grabecki, BNY Mellon, London
Brett Connor, Swinfen Hall, Staffordshire
Jamie Park, Adam Handling at Caxton, London
Mathew Shropshall, University College Birmingham
Martin Carabott, RAC Club, London
Byron Franklin, University of Cambridge
Andy Wright, Restaurant 23, Leamington Spa
Richard Cullen, Cullen’s Restaurant, Staffordshire
Imthiaz Kader, Hotel 41, Rubens at The Palace, London