Search
A gold silhouette of a winged bull facing left, standing on a curved line, centered on a white background.
Hospitality butcher, IMS of Smithfield backs next generation of chefs as Young National Chef of the Year semi-finalists are revealed

Hospitality butcher, IMS of Smithfield backs next generation of chefs as Young National Chef of the Year semi-finalists are revealed

Following the announcement of the semi-finalists for the Craft Guild of Chefs’ Young National Chef of the Year competition this week, IMS of Smithfield has reaffirmed its long-standing commitment to supporting emerging culinary talent. As a proud headline sponsor of the event, IMS is keen to support initiatives which help young chefs to develop their skills, build confidence, and gain recognition within the industry.

As part of the semi-final stage, the chefs need to complete a technical skills test using Gressingham Duck before creating their own main course and serving it up to a panel of industry leaders. IMS of Smithfield believes that understanding how butchery underpins great cooking is a vital skill for young chefs.

The semi-finals will take place at Capital City College in Westminster and Sheffield College. From that stage, a set of finalists will be chosen to join three chefs who have already been seeded straight to the final after achieving success in other leading culinary events.

The chefs in the London heat of Young National Chef of the Year are:

  • Jack Smith, junior sous chef, Royal Crescent Hotel and Spa
  • Annabelle Hughes, chef de partie, BaxterStorey
  • Toby Whitehead, junior sous chef, Woven by Adam Smith
  • Matilda Morgan, demi chef de partie, Trinity Restaurant
  • Lewis Nicholas, sous chef, Ashford Castle, Co. Mayo
  • Johan de Sousa, demi chef de partie, The Savoy

Taking part in the Sheffield heat will be:

  • Dylan Evans, chef de partie, Henrock by Simon Rogan
  • Cameron Scott, chef de partie, The Little Chartroom
  • Connor Harkness, chef de partie, Carlowrie Castle
  • Zachary Shaw, demi chef de partie, The Peat Inn
  • Ben Cleary, chef de partie, The Forest Side Hotel
  • Eno West, commis chef, Northcote
  • Young North-West Chef of the Year winner to be announced on 20th May

Christian Raggio, managing director of IMS of Smithfield, said: “We’ve always believed in supporting young chefs as we genuinely care about this industry and want to see talent thrive. Competitions like this give chefs the opportunity to really test themselves, to step outside their comfort zone and gain invaluable experience that stays with them throughout their careers. It’s great to see Gressingham Duck included in the brief for the semi-finals. Working with whole birds and understanding how to break them down properly is a fundamental skill, and we’re looking forward to seeing how the chefs interpret that brief and bring their own ideas to the plate. We’ll be offering support every step of the way as the competition progresses.”

IMS of Smithfield will continue to follow the chefs’ journeys and will work with them at the Young National Chef of the Year mentor day, which takes place in September. This event is all about education and support as the finalists get ready to compete on the biggest culinary stage for young chefs.

IMS of Smithfield is a family-run hospitality butcher established in 1970 in London’s historic Smithfield Market, built on a foundation of quality, trust, and service. Today, the business supplies a wide range of hospitality customers, including restaurants, hotels, and contract caterers across London and the Home Counties. Last year, the business moved to a state-of-the-art facility in Waltham Cross to increase capacity, improve product innovation and support culinary development with a dedicated kitchen space.

ENDS

This press release has been sent on behalf of IMS of Smithfield by Digital Blonde Ltd. For more information, please contact Karen Winter at Digital Blonde Marketing via Karen@digitalblondemarketing.com or 07966 549619.

Secret Link