BCF Chef of the Year 2010

Left to right: Kevin Sutherland, Idris Caldora, Matthew Cheal and Stephanie Moon

The final of the British Culinary Federation Chef of the Year, sponsored by Aubrey Allen in conjunction with EBLEX and Moet & Chandon, was held in the Live Theatre at Le Salon Culinaire International de Londres, Hotelympia, ExCel, London, on Monday 1st March.

Finalists had to cook a 3-course menu in two hours to include a short saddle of English Lamb. The competition included butchery skills, judged by Dick Van Leeuwen of EBLEX.

Ten competitors battled it out for the prestigious title of Chef of the Year and the top prize of £2,500. Winner, Matthew Cheal of Michelin starred restaurant, Simpson’s in Birmingham impressed the formidable panel of judges with his chosen menu of;

Seared Hand Dived Ross-shire Scallops, Caviar d’Aquitaine, Broccoli, Orzo Pasta Seaweed Butter Sauce

Rolled Saddle of Cornish Lamb, Sweetbreads, Charlotte Potatoes, Baby Spinach, Silverskin Onions, Trompette Mushrooms and Tarragon

Caramelised Pear, Salted Almonds, Vanilla Ice Cream and Caramel Sauce


The judges, chaired by Idris Caldora MCA, included Pierre Koffmann, Kevin Viner of Viner’s Restaurant, Newquay, Glynn Purnell of Michelin starred restaurant Purnell’s, Birmingham, and Nick Vadis, Group Executive Chef of Compass Group UK & Ireland.

Matthew was presented with a cheque for £2,500, a Gold medal, framed certificate and commemorative award plate by Hugh Judd of EBLEX at a Champagne and Canape Reception, sponsored and hosted by Moet & Chandon and Aubrey Allen Catered Events.

Second was Kevin Sutherland of Baxter Storey, London, winning Silver medal and a cheque for £500, and 3rd was Stephanie Moon of Leeds City College who won a Bronze medal and a cheque for £250.

Other finalists were;

  • David Kennedy, Black Door Group, Newcastle-upon-Tyne
  • Dez Turland, Royal Duchy Hotel, Cornwall
  • Dean Crews, Finesse Hotels, Derby
  • Chris Godfrey, The Kingham Plough, Kingham
  • Roland Graham, The Merchant Hotel, Belfast
  • Matthew Warburton, Mint Restaurant, Lichfield
  • Paul Foster, Restaurant Sat Bains, Nottingham

Pierre Koffman said “They should all feel proud to have competed at such a high level, and it is a credit to them, that they had the courage and confidence to enter the challenge”.

Executive BCF Council member and Salon Director, Peter Griffiths, said “The standard of cooking was exceptionally high. The finalists had already cooked their way through a semi-final held at University College Birmingham earlier in the year. This is the first time that this competition founded by Peter Allen of Aubrey Allen, has been held nationally and, with the final taking place at Hotelympia, has attracted and generated a huge amount of interest”.

Sponsored and founded by Aubrey Allen