What do you think made you stand out during the competition?


Morteau Sausage stuffed Chicken Wing, with white onion and truffle sauce.


"I really focused on simplicity and getting the flavours right. We had a day with Hayden Groves and Kuba Winkowski during the competition, as well as a Mentor Day and the message you constantly hear is to focus on the flavour. So that’s what I did – and made sure everything I set out to do was completely achievable."


What pushed you to


enter NCOTY? "This year I thought it was time to do another competition and I’ve wanted to do National Chef of the Year for a long time. I always made an excuse not to do it, whether it was work commitments or just a lack of time. It was only when they extended the deadline last April that I applied and really committed to doing the competition. I think my favourite part was the semi-finals, it was a great day, everything fell into place and the judges were a high-quality panel that I loved cooking for. The final was a bit of a blur!"


13


Suckling Pig with Jerusalem Artichokes, Trompette Mushrooms, Hazelnuts and Quince Puree


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