Craft Guild and Adande Team up to Support Skills Development in our Industry

Adande was Delighted to Sponsor the Craft Guild of Chefs National Chef of the Year 2011

The crème de la crème in the industry met in a live final at the Restaurant Show at Earls Court 2, London, on Tuesday, October 11 2011.

Each competitor used a two drawer Adande unit for the competition and they benefitted from the superior temperature stability and storage conditions that Adande Drawers provide.


Four out of the eight finalists in 2011 were either current users of Adande units or have used them in the past.

Ahead of the competition, Hrishikesh Desai, winner in 2010 said “It’s great news that Adande is sponsoring National Chef of the Year and giving competitors use of their two-drawer units."

The competition, which has now switched to an annual format, has helped support the careers of many past winners including Gordon Ramsay, Mark Sargeant, Kevin Viner, Simon Hulstone and last year’s winner Hrishikesh Desai of the Lucknam Park Hotel, near Bath.

The Craft Guild of Chefs’ National Chef of the Year (NCOTY) competition, which is now in its 39th year, is open to all chefs over the age of 23 who work in any sector of the catering industry. This includes hotels, restaurants, pubs, universities and contract caterers.

Celebrating the multicultural nature of the UK is the key aim of the competition and the revised format, which was introduced last year, is certainly helping to showcase that desire.

This year the categories were divided up as follows:

  • Asian/Oriental
  • Modern British/European
  • Rest of the World/Other

The winner this year was Frederick Forster, Head chef at Nuovo restaurant in South Woodford.

Frederick’s winning dishes included sauté scallops with crab beignet and roasted breast of duck with braised thigh flavoured with smoked bacon.

Second and third places went to Alyn Williams of The Westbury and Hayden Groves of Lloyds of London.

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.”