BCF Young Chef of the Year 2015


BCF YOUNG CHEF OF THE YEAR WINNERJonathan Ferguson was crowned the winner of the British Culinary Federation’s Young Chef of the Year 2015 held at University College Birmingham on Monday 2nd November.

Jonathan, who works at Restaurant Andrew Fairlie, Gleneagles, was overwhelmed with his win, as was his father who had travelled down with him and said that Jonathan started his interest in cooking at the age of 8.

DSC_1282The 19 year old, who is clearly someone to watch in the future, cooked in the first heat.  Both heats were full of fierce competition, highlighting excellent skills and innovative dishes. Leonidas Kattou of Simpson’s Restaurant, Birmingham, who finished third in 2014, was runner-up, with Jack Gameson from University College Birmingham and a member of the Junior National Team, coming third.

Awards were also presented for Best Starter, Main Course and Dessert.  Jonathan Ferguson picked up the award for his stunning starter; best main course was Matthew Shaw from the House of Commons, with Mike Gray from the Royal Military Academy, Sandhurst winning the award for the best dessert.

Competition organiser and BCF President Peter Griffths who presented the awards, announced that the BCF Young Chef of the Year continues to attract interest from many renowned establishments and this year’s final was the highest standard we have seen in the 18 years of running this competition.

Competitors had two hours to produce a three-course meal for two covers, the first course had to include fish and the main course, pork. They also had to use at least one product from Major International and Gourmet Classic. Other finalists were:


Kane Adamson, Lough Erne Resort, Enniskillen, N Ireland

Harvey Perttola, Lasan, Birmingham

Matt Nicholls, Cheal’s Restaurant, Henley-in-Arden

Richard West, Moat House Acton Trussell

Keiron Stevens, The Latymer, Pennyhill Park Hotel

Joshua Wilde, The Coach, Marlow

Samuel Lambourne, The Stafford, London

Mike Gray, Royal Military Academy, Sandhurst

Matthew Shaw, House of Commons, London

James Toth, The Cross, Kenilworth

Joseph Payne, Hartwell House Hotel, Aylesbury

Connor Godfrey, Wilton’s Restaurant, London

Arthur Bridgman-Quin, Punchbowl Inn, Cumbria

As well as receiving the David Bache Trophy, Jonathan was presented with a cheque for £250, commemorative plate, framed certificate, personalised chef’s jacket sponsored by CCS and a study tour to Luxembourg, courtesy of Villeroy & Boch.

The Awards Dinner, attended by 90 guests, was cooked by the Junior English National Team. This was the first run through of their chosen menu in preparation for the Culinary World Cup in Erfurt, Germany in October 2016. Thanks to Chef’s Butcher, Aubrey Allen for sponsoring the main course and to University College Birmingham for their hospitality and the use of their excellent facilities.

Over the years, this competition, sponsored by Major International, Beacon Design, Interfruit, Gourmet Classic and Villeroy & Boch, has discovered some incredible talent and continues to attract a host of young chefs from a diverse range of establishments around the UK.

Judges this year were Eric Bruce, Chef Patron, Restaurant Severn, Ironbridge; Idris Caldora MCA, Royal Academy of Culinary Arts, Chef Adopt A School; Stuart McCloud, Chef Director, Zuidam Ltd; Nick Vadis, Culinary Director, Compass Group UK & Ireland and Marcus Eaves, Oblix, The Shard, London.


Poached Lobster

Vanilla Beurre Blanc, Pickled Cucumber and Fennel



Leek Ash, Celeriac, Roast Parsnip, Charred Onion

Pork Tenderloin

Madeira Sauce



Almond Franzipane, Caramel Compressed Apple

Apple Purée, Apple Cream