KNORR NATIONAL CHEF OF THE YEAR 2008

NECTA PLAYS HOST TO LAST SEMI FINAL

8 COMPETITION FINALISTS CONFIRMED

David Kennedy, Chef Proprietor of Black Door Restaurant in Newcastle, cooked up a storm at the fifth and final regional semi-final of the KNORR National Chef of the Year 2008, securing him a place in the grand final of the UK’s premier chef competition.

The three highest scorers Steve Allen, Head Chef of London’s Gordon Ramsay at Claridges, Frederick Forster, Head Chef at The Ritz Hotel, London and Clark Crawley, Sous Chef at Barclays Wealth, London will also be competing in the final after impressing the judges during the semi-final heats with their culinary skills and interpretations of the entry criteria.

The biennial competition, run by the Craft Guild of Chefs and sponsored by KNORR, is one of the most highly respected culinary challenges in the industry today with past winners including Eyck Zimmer, Steve Love, Mark Sargeant and Gordon Ramsay.

They will now take part in an exciting live cook-off at the grand final being held on 7th October 2008 at the Restaurant Show in London with the other four finalists Simon Hulstone, chef proprietor of The Elephant Restaurant in Torquay; Ian Boden, head chef at Limes Restaurant, Derby; Andreas Wingert, senior sous chef at Lucknam Park Hotel in Colerne, Wiltshire and Brian Canale, head chef at Heritage Portfolio, Edinburgh.

The eight finalists will compete over four hours to create a four-course meal from a selection of ingredients provided in a mystery basket. The chef deemed to be the best will secure the coveted title of KNORR National Chef of the Year 2008.

Semi-final 1 winning menu

Simon Hulstone, Chef Proprietor of The Elephant Restaurant in Torquay

Cold canapé:
Lightly whipped Vulscombe goats cheese mousse in a pastry tartlet with red pepper jelly and marinated beetroot with Cornish air-dried ham

Hot canapé:
Warm croquette of Morcilla and pistachio with an apple and thyme sauce

Main course using regional breed of pork:
Loin and cheek of Gloucestershire Old Spot on parsnip puree with Scottish langoustines and a spiced jus served with seasonal local vegetables

British themed dessert:
Rose and almond Tansy Pudding with lemon verbena ice cream and lemon syrup

Semi-final 2 winning menu

Ian Boden, Head Chef at Limes Restaurant, Derby

Cold canapé:
Roulade of yellow fin tuna, French beans, wasabi mayonnaise and toasted sesame seeds

Hot canapé:
Baby globe artichoke, anchovy pissalat, marinated cherry tomato and poached quail egg

Main course using regional breed of pork:
Tamworth pork three ways – crispy belly, milk poached fillet and sausage – with celeriac puree, sage gnocchi and thyme jus

British themed dessert:
Bramley apple and Cropwell Bishop Stilton crumble with cinnamon ice cream and tuile biscuit

Semi-final 3 winning menu

Andreas Wingert, Senior Sous Chef at Lucknam Park Hotel in Colerne, Wiltshire

Cold canapé:
Rillette of tea smoked salmon on dill buttermilk pancakes

Hot canapé:
Spiced chicken croquettes with honey and soy mayonnaise

Main course using regional breed of pork:
Fillet of Gloucester Old Spot pork, girolles, braised gem lettuce, garlic puree, creamed potatoes and sage jus

British themed dessert:
Brown bread and banana pudding with rum and raisin ice cream

Semi-final 4 winning menu

Brian Canale, Head Chef at Heritage Portfolio, Edinburgh

Cold canapé:
Spiced tuna carpaccio with pickled pak choi and ginger jelly

Hot canapé:
Griddled apricot bread and rabbit loin with thyme and marmalade glaze

Main course using regional breed of pork:
Rack of Landrace suckling pig, confit of cheek with orchid apple and celeriac puree, sweet potato and grated nutmeg jus roti, hedge hog mushrooms and Agen prunes

British themed dessert:
Rose and lemon pudding, peach and crackle ice with lavender and candied ginger

Semi-final 5 winning menu

David Kennedy, Chef Proprietor of Black Door Restaurant in Newcastle

Cold canapé:
Carpaccio of Smoked Haddock, toasted Sourdough

Hot canapé:
Chorizo & Parmesan Fritter

Main course using regional breed of pork:
Chop and Pithiver of Middle-White Pork, New Season Morels, Wilted Garlic Leaf, Soubise Sauce

British themed dessert:
Warm Pear, Crème Friache, Salt Butter Caramel

Steve Allen, Head Chef of Gordon Ramsay at Claridges, London

Cold canapé:
Cromer crab mayonnaise and marinated mushrooms in a black pepper tuille

Hot canapé:
Courgette flower, pine nuts and goats curd beignet

Main course using regional breed of pork:
Blanquette of Suffolk pork, mustard gnocchi, kohl rabi, celery and leeks, cep relish, shallot sauce

British themed dessert:
Cannelloni of rhubarb syllabub baked shortbread and a basil sorbet

Frederick Forster, Head Chef at The Ritz Hotel, London

Cold canapé:
Cornet of Scallop Tartare and Avocado with Cucumber and Caviar

Hot canapé:
Goats Cheese and Snail “Tart” with Sweet Peppers

Main course using regional breed of pork:
Boudin of Gloucester Old Spot with Braised Cheek, Root Vegetables and Hermitage Jus

British themed dessert:
Rhubarb Crumble with Spiced Jelly and Rhubarb Sorbet

Clark Crawley, Sous Chef at Barclays Wealth, London

Cold canapé:
Sous vide oak salmon (served on a spoon with a watercress and oyster emulsion, pickled young carrot, baby violet artichoke and baby watercress)

Hot canapé:
Poached quail egg wrapped in crisp foccacia, truffle hollandaise

Main course using regional breed of pork:
Fillet of Old Gloucester Spot Pig (cep dusted and roasted fillet, on truffle buttered runner beans, white onion puree, roasted cipilini onion, a cigar of boudin noir wrapped in crisp potato, sauce agie doux). Served with a little saucepan of trotter orzo gratin

British themed dessert:
Apple Risotto Trifle, Green Apple Sorbet Calvados Anglaise, Golden Raison Puree

To enter the challenge, each chef had to devise a three-course lunch menu for four people; following the format of one hot and one cold canapé, a main course created from a regional breed of pork followed by their take on a traditional British pudding.

The winner will receive a cheque for £10,000 and a selection of career enhancing prizes including a trip to Italy courtesy of equipment sponsors, Electrolux and a study trip to the Champagne region of France with Pommery.

For further information and images regarding the competition please contact:

Claire Felstead
William Murray PR
Tel: 020 8256 1360
Fax: 020 8681 3116
Email: claire@williammurraypr.co.uk