Jonny Smith, junior sous chef at Gravetye Manor has wowed the judges and achieved the prestigious title of the Young National Chef of the Year after serving up three stunning plates of food for the judges yesterday at the University of West London.

Finalists had to serve up a three-course menu in two hours following an innovative criteria set by chair of judges, Russell Bateman who is head chef at the Falcon Hotel in Castle Ashby.

Jonny created a starter of golden cross goats’ cheese agnolotti, Gravetye tomatoes and basil, Norwegian halibut shiitake and cauliflower for his main course and a dessert of choux bun, whipped Opalys ganache, honey poached quince.

After finding out he had won Jonny commented: “I can’t believe this has happened and I think it’s going to take a while for the news to sink in. Last year I competed in the final and came third and this year I was determined to do even better. It’s the best I’ve ever cooked these dishes, so I was happy with how it went but there were some amazing chefs from incredible workplaces in that final and so to win such a prestigious competition means so much to me. I’m excited to see where this win helps take me in my career.”

Jonny Smith with Chair of Judges Russell Bateman

placeholder image — Jonny Smith with Chair of Judges Russell Bateman

Speaking about Jonny’s win Russell Bateman said: “I am so impressed with the standard of dishes these twelve young chefs produced. I set a brief that would allow them to think creatively whilst showcasing their culinary skill level and it has given me such confidence in the future of hospitality. Congratulations to Jonny who created the most consistent menu with beautifully flavoured dishes and a fantastic choice of ingredients.”

As well as achieving the title of the Young National Chef of the Year and receiving an exclusive presentation plate, Jonny will receive an impressive list of prizes. This includes a pastry stage with Stefan Rose, executive pastry chef at Grantley Hall in North Yorkshire to further his pastry making skills as well as an overnight stay at Grantley Hall with dinner, and an afternoon tea where he can enjoy the recipes he creates during the visit. Jonny will embark on an exclusive educational journey to Norway to discover the secrets of Norwegian seafood and enjoy a trip to the Les Vergers Boiron factory in Valence, France. He will also receive £3,000 from the Worshipful Company of Cooks of London to spend on culinary development.

You can learn more about the Young National Chef of the Year competition at https://nationalchefoftheyear.co.uk.