Semi Final 2017 – results, comments and distinctions

Some of the results and comments from the 2017 Semi Final stages, in no particular order:

  • Raymond Armstrong from Lough Erne Hotel & Golf Resort, Northern Ireland spent a week at Simpsons Restaurant, Birmingham with Head Chef Luke Tipping
  • Konrad Kamprad from Park Regis, Birmingham spent a week at Hampton Manor, Solihull with Head Chef Rob Palmer
  • Harvey Perttola from Hampton Manor, Solihull spent a week at Casamia, Bristol with Chef Proprietor Peter Sanchez-Inglesas
  • Martin McParland from Lough Erne Hotel & Golf Resort, Northern Ireland spent a week at  Restaurant Fraiche, Wirrall with Chef Patron Marc Wilkinson
  • Matteo Corridori from Stoke Park, Buckinghamshire spent a week at Johns House, Leicestershire with Chef Proprietor John Duffin – “Nice dish, with a few tweaks, as discussed with Matteo, it could be great. Very pleased with his attitude and work throughout the week”
  • Jack Simmonds from Lucknam Park, Chippenham spent a week at Fischer’s Baslow Hall, Derbyshire with Head Chef Rupert Rowley
  • Kate Elliott of Baxter Storey at UBS, London spent a week at Alyn Williams at the Westbury, London with Chef Alyn Williams – Katie made a good job of her dish. The duck was cooked well and the flavours balanced. It was a very tasty dish with plenty of complementary textures. This was a very pleasant dish to eat.”
  • Emily Orton from Lexington at the London Business School spent a week at Fera, London with Head Chef Matt Starling
  • Erin Jackson Yates from Wiltons, London spent a week at Petrus, London with Head Chef Larry Jayasekara – “Erin really has a great passion for cooking, good understanding of basic foundation and I can see her growing very quickly with the correct leader. We love her attitude, we would employ Erin in the future if she would be interested in Petrus. Really looking forward to see her growth as a chef.”
  • Oliver Dovey from Baxter Storey at UBS, London spent a week at Outlaws at the Capital, London with Executive Chef Nathan Outlaw and Head Chef Tom Brown.

A huge thanks to all the Head Chefs, Brigades and all the Front of House teams that supported our Stagiaires this year, 2017.