Press release

Chef of the Future 2016 Winner 

17 June 2016

 

Gavin and Alex 2016 COF


The Vegetarian Society Cookery School is pleased to announce that Gavin Kellett, from Powys, is the winner of Chef of the Future 2016 competition. The live final, saw four contestants from Cheshire, London, Powys and Surrey battle it out to produce a three-course meal, plated for four people, within three hours. 

Gavin Kellett, previous winner of the Chef of the Future title, said: “I am so thrilled that I managed to win this great title twice in a row. This year the standard was so high and I believe it was a tough call for the judges, as we all tried each other’s dishes in the kitchen, I feel any one of us could have won. I was extremely happy with my dishes, also that I was able to make a complete menu that was not only vegan but gluten-free to win this amazing competition. I would like to thank the Vegetarian Society and the Vegetarian Society Cookery School for giving me the opportunity to showcase my skills and for organising this highly successful event.”

Gavin Kellett is a professional chef, currently working as a relief chef having recently moved to Crickhowell, Powys. Here’s Gavins’ winning menu:

  • Waldorf salad - faux pickled apple, rapeseed mayonnaise, walnut crisp, celery, burnt apple purée, poached celeriac, pickled walnut and celeriac remoulade. Served under a glass cloche filled with apple wood smoke.

  • Celebration of onion - quinoa and wild garlic stuffed onion, hazelnuts, roasted onion and tofu mousse, charred shallots, caramelised onion purée, burnt leek powder, clove, green onions and oak lichen.

  • A Healthier Dessert - no bake chocolate brownie, lemon curd, banana and poppy seed cake, soya milk purée, raw cacao nibs, chocolate and green tea tuiles, organic matcha green tea ice cream and torched banana.

Gavins dishes COF

The judging panel consists of Alex Connell, Principal Tutor of the Vegetarian Society Cookery School, Emily Leary an award-winning food, lifestyle writer and John Soonaye, editor of ‘The Vegetarian’ magazine. 

John Soonaye, Editor of 'The Vegetarian' magazine, said: "Choosing a winner for this competition was not an easy task. Every one of the finalists produced restaurant-quality vegetarian food combining full-on flavours, a variety of textures, and showing how ingenuity and imagination can really elevate simple, wholesome ingredients. Gavin is a worthy winner, but Ben, Danaliese and John are also brilliant finalists.”

The other finalists were Ben Limb, Danaliese Radley and John Walter.

Finalists and menusHere are the other finalists menus.  Ben Limb from Coffee and Kitchen, Cheshire: Ben’s menu:

  • Artichokes - baby globe and Jerusalem - scorched and marinated with fresh ricotta and a broad bean pesto.

  • Salt-baked red beetroot with aubergine with a Puy lentil dressing, giant couscous, pickled apples, almond dukkha and Greek yogurt

  • Elderflower pannacotta with a quartet of rhubarb (sorbet, poached, crisp, purée)

Ben dishes COF
Danaliese Radley is a private chef for a family in London:
Danaliese’s menu:

  • Fragrant Thai sunshine salad - green mango salad with lemongrass and kafir, tamari tofu-tempeh, sweet spicy lychee salsa

  • Japanese garden of earthly delights - shiso beet stack, garden sushi roll, baked shiitake sashimi, edamame pâté, spiced miso avocado and pink lotus trellis with pickled ginger sauce

  • English allotment rhubarb pudding - Rhubarb poached with rosemary served with apricot kernel cream, raspberry chia jam and a star anise crisp

Day dishes 2016 COF
John Walter is a professional chef at Lakeside Restaurant, Surrey University.   John’s menu:

  • Scotch egg with curry mayonnaise - coated with dal and oats with a rapeseed and mustard seed mayonnaise.

  • Seasonal harvest plattery - a clever balance of hot and cold, with organic bulgur wheat, shredded beetroot with hazelnut oil and toasted buckwheat, grilled butternut squash, and fresh cherry tomatoes with halloumi.

  • Rhubarb and stem ginger Charlotte with elderflower - poached rhubarb and ginger syrup steeped boudoir biscuits encasing stem ginger soy whip.


John dishes COF


The Vegetarian Society Cookery School has a range of courses for the general public and for those working in the catering industry. Courses are designed to increase knowledge and skills in vegetarian and vegan food.  The school is dedicated to teaching small groups in modern training kitchens in Altrincham. Find out more at www.vegsoccookeryschool.org or follow the school on Twitter @vegsoc_cookery and facebook.com/vegsoccookeryschool. Plus follow the school at Instagram.com/the_vegetarian_society

Ends

Notes for editors

•For more press information please contact Su 0161 925 2012 email su@vegsoc.org mobile 07973 108 165.

•For images please contact Su

•A vegetarian does not eat any meat, poultry, game, fish, shellfish or crustacea, or the by-products of slaughter

 

 

 

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