April 2014

UCB Mat Shropshall is finalist for Chef of the Year 2014

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UCB’s Mat Shropshall will be having his skills put to the test as a finalist in the British Culinary Federation’s (BCF) Chef of the Year Award 2014 – which is being held in the university kitchens today. 

In this final heat for the title, the ten selected chefs will prepare a three course meal over two hours in a live cook-off. Both the starter and the sweet are left to the competitor’s choice, but their main course is required to have a cut of lamb provided by the competition’s sponsor, Aubrey Allen. Each finalist is allowed a commis to help fetch, carry and wash up.

Mat, who is a Chef Lecturer at UCB, said “I’m extremely pleased to have made the Chef of the Year Final 2014. My focus has been to cook quality food and test my culinary skills against the best. A special thank you goes out to my UCB Chef Mentor Anthony Wright for his guidance and support.” Mat’s commis for the event will be Edward Marsh, a VRQ Level 3 student at UCB.

An impressive line-up of top chefs will judge the final, including: Alain Roux, Ashley Palmer Watts, Brian Turner CBE, Simon Hulstone, and Laurent Bouvier, Presidents of Les Toques Blanches Lyonnaises, along with Master of Culinary Arts (MCA) Roger Narbett, and winner of the 2012 competition Simon Webb. 

Peter Griffiths, president of the British Culinary Federation, said: “The competition, which is open to all chefs, provides a fantastic opportunity for both new and established professionals to showcase their cutting-edge creativity and be recognised for their talent and culinary skills.” 

Winners will be announced, and prizes given, at a gala dinner which will take place this evening. As well as receiving a cheque for £2,500, the Overall Winner will be invited to join the English National Culinary Team on an all-expenses paid trip to Luxemburg in November later this year.

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