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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 — 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.
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