Semi-finalists announced for KNCOTY
The 40-semi finalists have now been chosen to enter the 2008 battle for the title of Knorr National Chef of the Year (KNCOTY).
A panel of judges led by Andrew Bennett whittled them down from the original paper entries.
The lucky finalists are listed below:
BIRMINGHAM
Steven Allen Gordon Ramsay at Claridges
Simon Atkinson UKLF CSG, (Royal Marines) Plymouth
Nigel Bisset The Welcome to Town Country Bistro, Swansea
Ian Boden Limes Restaurant, Derby
Keith Burton Sodexho, Stevenage
Brian Canale Heritage Portfolio Ltd, Edinburgh
Martin Clayton S.A. Foods Ltd, Derby
Clark Crawley Barclays Wealth
Ben Ford British Airways Waterside, West Drayton
Michael Godfrey Bekynton, Eton
David Hunt Sodexho, Scotland and Ireland
Richard Knights The Lavender House, Norfolk
Royston Maddams Leander Club, Oxfordshire
Fergus Martin Wyboston Lakes Ltd, Wyboston
James Rogers The Dog Inn, Suffolk
Christopher Souto El Toro Grill, Belfast
Robert Stordy University of Derby, Buxton
Stephen Thompson 114 The Arch Restaurant, Leeds
Wayne Thompson New Hall Hotel, Walmley Village
Trevor Tobin Chapter Two, London
Andy Twells Eurest Catering, Feltham
David Waplington The Bay Hotel, Newquay
Alyn Williams Petrus, London
Andreas Wingert Lucknam Park Hotel, Chippenham
BOURNEMOUTH
Russell Benton Investec (Restaurant Associates), London
Mark Budd The Stafford Hotel, London
James Hamilton Hotel Hougue du Pommier, Castle, Guernsey
Martin Hisbet Great Hallingbury Manor, Bishops Stortford
Simon Hulstone The Elephant Restaurant, Torquay
Robert Oberhoffer The Dove Restaurant, Harleston
David Sims UBS, London
Paul Wildish Arora International Hotel, Crawley
NEWCASTLE
Anthony Heath The Pumphouse Restaurant, Durham
Michael Jameson Longhirst Hall, Northumberland
David Kennedy 32 Clayton Street, Newcastle-upon-Tyne
Ross Murray Dunblane Hydro Hotel, Dunblane
Yoram Odentz SMH, Aberdeen
Lee Pattie Golf View Hotel, Nairn, Scotland
David Ward Hamden Park, Glasgow
Justin Woods Castle Green Hotel, Kendal
These chefs will now go on to a round of live cook offs held at three different venues around the country – the first of which will be held on March 12 at the Bournemouth Hotel & Catering Show as part of the Wessex Salon.
Three further heats will take place at the Food & Drink Expo in Birmingham on April 8-9 and the fifth heat will be held in Newcastle at the North Eastern Culinary Trade Association event on May 22.
Just eight finalists will then go on to compete for the ultimate prize in a live cook-off at the Restaurant Show in London on October 7, 2008. They will have four hours to create a four-course meal with a selection of ingredients from a mystery basket.
Further details of the competition will follow.
Words: Maria Bracken
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