From Devon to Culinary Excellence
Local chef receives 5-star mentorship from Michelin-starred Simon Hulstone ahead of prestigious competition final
The Craft Guild of Chefs' Young National Chef of the Year (YNCOTY) competition is in full swing, having recently staged its highly anticipated Mentor Day, sponsored by Seafood from Norway. Michelin-starred chef Simon Hulstone spent the morning mentoring Devon’s rising culinary star, Lewis Nicholas.
The YNCOTY competition, organised by the Craft Guild of Chefs, stands out among young chef contests, bringing together the most talented and promising chefs in the industry to compete for a title that can shape their professional futures for years to come.
Lewis from Honiton, Devon, currently works as a Junior Sous Chef at Lympstone Manor in Devon. He was thrilled to join the other top emerging young chefs in the UK for the YNCOTY Mentor Day, held earlier this month at the prestigious Waitrose Food Innovation Studio. This event served as a pivotal cornerstone of the ongoing competition, providing an opportunity for competition sponsors to meet and inspire the talented finalists.
The finalists gained valuable insights from mentor Chefs Simon Hulstone and Russell Bateman, Chair of Judges for YNCOTY 2024, in an environment charged with creativity and passion, helping them refine their skills ahead of the final.
The day included masterclasses, and panel discussions, featuring a recipe showcase and filleting demonstration by Chef Hulstone, who delved into the ins and outs of creating winning dishes using sustainably sourced Norwegian seafood. The demonstration focused on Norwegian halibut, a firm favourite among chefs, renowned for its versatility and distinctive flavour.
Highlighting the significance of origin and provenance, Chef Hulstone provided finalists with a step-by-step guide to each ingredient, offering tips on crafting their dishes for the final, encouraging them to embrace simplicity in their approach. Chef Hulstone’s showcase fostered an open exchange of ideas and encouragement, inspiring the finalists to experiment with new techniques and approaches.
Breaking off into smaller groups, the finalists then explored a variety of Seafood from Norway products on display, where they learned about the Seafood from Norway ethos, which celebrates sustainable fishing practices and promotes education on the importance of origin, believing that understanding where seafood is sourced enhances appreciation of its value.
In the competition final, the chefs will be tasked with creating a main course dish using fresh Norwegian halibut.
Speaking about the day, Lewis said: "The Mentor Day workshop with Chef Hulstone and Seafood from Norway was incredibly valuable. It helped me grasp the competition brief and fully understand what was expected for my main course.
“Whether I win or not, reaching the final of the YNCOTY competition is a huge achievement for me, and I’m excited to be involved, getting opportunities to meet and learn from some of the industry’s greats. I’m looking forward to participating, making new connections, and gaining invaluable competition experience."
Lewis also benefited from a skills demo which concluded with an interactive Q&A session, where Russell Bateman offered finalists key advice on fostering a winning mindset as they approach the finals in October. On the agenda was also sustainability practices when working with seafood in the kitchen focusing on waste reduction and portioning techniques.
Reflecting on the Mentor Day, Victoria Braathen, UK Director for the Norwegian Seafood Council, said: "The Craft Guild of Chefs' Young National Chef of the Year competition is a defining moment in these chefs' careers, propelling them to new heights of aspiration. As part of our work in the UK, Seafood from Norway is proud to collaborate with the nation's culinary community in various ways, with a highlight being the sponsorship of this competition. At SfN, a significant part of our mission is dedicated to engaging, nurturing, and inspiring emerging UK talent, encouraging the culinary stars of tomorrow to experiment with and incorporate Norwegian seafood into modern cuisine. We wish all those taking part in this year’s competition our heartfelt best wishes."
The Craft Guild of Chefs' Young National Chef of the Year final takes place on 8th October in London.
More information about sustainably caught seafood from Norway can be found at www.seafoodfromnorway.co.uk.
