The monthly online
magazine for all
catering professionals
Essentially Catering Magazine

Catering news - For this month's news - View magazine »

Chef garners another gong for Essex

Chef garners another gong for Essex

Frederick Forster, head chef at Nuovo Restaurant in Buckhurst Hill, Essex was crowned The National Chef of the Year 2011 at the Restaurant Show in London on Tuesday.

Overjoyed at the award, Frederick fell to the floor in disbelief on hearing the good news. It was, after all, the fourth time he had entered the competition and the third time he had made it to the finals. “I can’t quite believe that I have won, it certainly hasn’t settled in yet,” said the tenacious Frederick after the event. “To win this time around is simply something else. It’s beyond my wildest dreams and an immense feeling.”

David Mulcahy, organiser of the competition and vice president of the Craft Guild of Chefs, said: “The dishes produced by all the final eight were of such a high standard. Choosing a winner was never going to be easy, but all the judges were in agreement that Frederick created a winning menu from the original basket of ingredients. His menu was innovative, well planned and brilliantly executed on the day under enormous pressure.”

The Restaurant Show was also the venue for the final of the Craft Guild of Chefs’ Young National Chef of the Year 2011, which is open to chefs aged from 18 to 24. Charles Smith, junior sous chef at Marcus Wareing at The Berkeley, earned the top plaudits and walked away with the crown.

Steve Munkley, also a vice president of the Craft Guild of Chefs, said: “Charles showed a great understanding for the ingredients he worked with on the day. He kept his composure all the way through the competition and his dishes reflected the skill sets that Charles has developed at such a young age. It completes a great year for Charles, as he was part of the team that won the Young Chef Young Waiter competition.”

The National Chef of the Year 2011 winning menu

Frederick Forster – Head Chef, Nuovo Restaurant

Starter: Sauté scallops with crab “Biegnet”, ceviche of vegetables

Pan fried scallop slices with deep fried white crab meat, served with raw marinated vegetables and a crab sauce.

Main Course: Roast breast of Gressingham duck with celeriac and duck “Maxin Potato” with blackberries sauce

Roasted breast of duck with braised thigh flavoured with smoked bacon, crispy potato, braised root vegetables and a duck sauce lightly flavoured with blackberries.

Dessert: Vanilla cream biscuit with exotic fruits mango and lime sorbet

Vanilla flavoured mousse on a biscuit base, topped with diced mango, citrus, mint and passion fruit served with a refreshing mango and lime sorbet.

The Young National Chef of the Year 2011 winning menu

Charles Smith, Young National Chef of the Year 2011 Charles Smith — Marcus Wareing at The Berkeley

Starter: Herb pappardelle, prawn, scallop and caviar herb pappardelle with prawn scallops and caviar in a light creamy scallop sauce with a caviar mouselline

Main Course: Best end of lamb and lambs sweetbreads with squash, baby pumpkin and kale

Dessert: Amaretto panna cotta with mulled wine poached plums

For more information on either The National Chef of the Year 2011 or The Young National Chef of the Year 2011 visit Craft Guild of Chefs.

Your feedback is important to us – please comment any time. Leave feedback »

Previous issues - For latest news & articles view this month's magazine »

Inside this issue

Sign up for more

Sign up today and get Essentially
Catering Magazine delivered every
month to your inbox.

You’ll also get:

  • Weekly news updates
  • Exclusive catering product offers
Sign up »
Advertisement BB Foodservice
Follow Essentially Catering Magazine on Twitter

Essentially Catering @MagazineEC 19 MAY

RT @ChefGruel: When the shutdown ends, I’m inviting everyone who retweets this to my chicken concept Two Birds. Double birds on me. https:/…

Essentially Catering @MagazineEC 28 APR

NEWS!! After 13 years EC magazine is closing on the 30th April, it’s a decision from the top, nothing to do with CO… https://t.co/N97wicqo9j

Follow Essentially Catering Magazine on Facebook

Article Archive

Mental Health

Christmas may be heralded as a time for customers to be jolly and let their hair down, but the extra pressure on hospitality workers can take its toll. This year has witnessed an unprecedented amount of media attention being given to mental health. Read more >

Cocktails

Back in the day, the availability of cocktails out of home was very much limited to eponymous bars where your drinks were served by expert mixologists with a flair for spinning and twirling bottles as they created their offer. Read more >

View previous articles > 191
Advertisement Cooking oil offer