A Devon chef has been mentored by a Michelin-starred chef ahead of a prestigious national competition final.
The Craft Guild of Chefs' Young National Chef of the Year (YNCOTY) competition recently held its Mentor Day, with Michelin-starred chef Simon Hulstone guiding Lewis Nicholas, a promising culinary talent from Honiton.
The YNCOTY competition, organised by the Craft Guild of Chefs, is a distinguished contest that brings together the most talented young chefs in the industry, providing them with a platform that can significantly shape their professional futures.
Lewis, who works as a junior sous chef at Lympstone Manor in Devon, was thrilled to be part of the Mentor Day event, held at the Waitrose Food Innovation Studio earlier this month.
This event is a key component of the ongoing competition, providing an opportunity for competition sponsors to meet and inspire the finalists.
The young chefs received invaluable guidance from mentor chefs Simon Hulstone and Russell Bateman, the chair of judges for YNCOTY 2024.
This helped them refine their skills ahead of the final.
The day included masterclasses and panel discussions, with a recipe showcase and filleting demonstration by chef Hulstone, who shared his expertise in creating winning dishes using sustainably sourced Norwegian seafood.
The demonstration centred on Norwegian halibut, a favourite among chefs for its versatility and unique flavour.
Chef Hulstone emphasised the importance of origin and provenance, providing the finalists with a step-by-step guide to each ingredient and offering tips on crafting their dishes for the final.
He encouraged the young chefs to embrace simplicity in their approach, fostering an open exchange of ideas and inspiration.
The finalists also had the opportunity to explore a variety of Seafood from Norway products, learning about the Seafood from Norway ethos, which celebrates sustainable fishing practices and promotes education on the importance of origin.
In the competition final, the chefs will be tasked with creating a main course dish using fresh Norwegian halibut.
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 and an interactive Q&A session, where Russell Bateman offered advice on fostering a winning mindset as they approach the finals in October.
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.
"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 is set to take place on October 8 in London.
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