Shand claimed the title last night (8 October) alongside Jonny Smith, junior sous chef at Gravetye Manor in Sussex, who was named Young National Chef of the Year.
Ten finalists took part in the National Chef of the Year competition, with the winners announced at the Hippodrome in London’s Leicester Square.
Cleverson Cordeiro from Frog by Adam Handling improved on his third place ranking in 2023’s competition to be named runner up this year, with Paul Gamble, who works for Waitrose & Partners, taking the third place spot.
Shand took the top spot after impressing judges, who included Matt Abé, Aktar Islam, Brett Graham, Gary Jones, Roberta Hall-McCarron and Kenny Atkinson, with his menu of turbot from the North Sea with smoky Orkney scallop for starter; Lumina lamb with the Scottish autumn for main course; and a celebration of Manjari Valrhona with influences from Asia for dessert.
Orry has completely set a new level for this competition,” says Abé, who was chair of judges for this year’s competition.
“He was outstanding and I know he will be a fantastic ambassador for both this competition and the industry.”
New for 2024 was a wine pairing competition hosted by Hallgarten & Novum Wines who asked the finalists to select a wine from their extensive range to pair with their main course.
The winner of this element of the competition was Jethro Lawrence, who is a development chef for European frozen food company Apetito.
Young National Chef of the Year
In the Young National Chef of the Year competition, Jonny Smith won with a menu of golden cross goats cheese agnolotti with Gravetye tomatoes and basil; Norwegian halibut shiitake and cauliflower; and a choux bun with whipped Opalys ganache and honey poached quince.
Taking the runner-up spot was Rosie Welch from L’Enclume , with Keira Carolan who works at Henrock in third place.
Judging this year’s final was chair of judges Russell Bateman alongside Ali Howard, Chantelle Nicholson, Alex Angelogiannis, Phil Howard, Ollie Dabbous, Ruth Hansom-Rigby, Denis Drame, Graham Hornigold, George Blogg and Paul Mannering.
Finalists had to serve up a three-course menu in two hours following an innovative criteria set by Bateman.
“I’ve enjoyed every second of judging Young National Chef of the Year and am so impressed with the standard of dishes these young chefs produced,” says Bateman.
“I set a brief that would allow them to think creatively whilst showcasing their culinary skill level and it has given me such confidence in the future of hospitality.
“Congratulations to Jonny who created the most consistent menu with beautifully flavoured dishes and a fantastic choice of ingredients.”
