Compass’ Senior Chef and Young Chef of the Year announced
- Senior Chef - Alex Milligan, Restaurant Associates
- Young Chef - Euan Moss, Chartwells Independent
Compass Group UK & Ireland, the UK’s largest food and services company, has announced its Senior Chef of the Year and Young Chef of the Year at its annual competition, which has taken place at Xcelerate with Edgbaston for the first time. The contest showcases the company’s best-in-class culinary talent with an opportunity for learning, development and networking.
Senior Chef of the Year
- Gold – Alex Milligan, Restaurant Associates
- Silver – Max Faulkner, Chartwells Independent
- Bronze – Michael Sharp, Foodbuy UK
Young Chef of the Year
- Gold – Euan Moss, Chartwells Independent
- Silver – Bruno Chaves, Levy UK and Compass Scotland
- Bronze – Jess Miller, Restaurant Associates
Finalists in the Senior Chef of the Year category prepared three dishes in just over two hours. Alex Milligan, Senior Sous Chef for Restaurant Associates created a starter of glazed carrot, pickled heritage carrot, maple gel, autumn herbs, silken tofu and vadouvan carrot sauce. His main was pan fried South Coast Sea Bass, with cauliflower and pink grapefruit, followed by a dessert of sticky toffee pudding, Kent pears, verjus curd and clotted cream ice cream.
The Young Chef of the Year competitors (chefs to the level of Chef de Partie), were required to prepare two dishes in two hours, reflecting seasonality and creativity. Euan Moss, Chef De Partie, Chartwells Independent, created a mouthwatering menu, his main course was hogget served with seasonal vegetables and a delicious vegan poached pear dessert, with blackberry ginger autumn cheesecake.
For participants to make it into the final, they have either been selected or have taken part in heats. The process is judged on several factors including the sustainability of menus, including seasonality and keeping waste to a minimum.
Senior Chef of the Year winner, Alex Milligan said: “What an amazing day. It’s been brilliant to be here and learn from other chefs, as well as get the opportunity to demonstrate my ability. I can’t believe I have won, this really does mean so much.”
Young Chef of the Year winner, Euan Moss added: “This was a great experience, thanks to my mentors, especially my Exec Chef – Kevin Whitlock and all the judges and organisers. I’m embracing every opportunity and want to continue to learn and develop.”
Nick Vadis, Culinary Director, Compass Group UK & Ireland and Chef Ambassador to the NHS Supply Chain said: “I love to see our Chefs competing like this, they learn and grow - it’s great to see them flourish even more as they show off their skills and talent. Thanks to everyone who takes part in these events, you were all phenomenal and huge congratulations to our winners and runners up. It was a tough competition, but I am very proud of everyone – our culinary talent really is amazing.”
The chefs were judged by Bob Brown, Head of Ingredients and Workplace Managed menus, Foodbuy UK; Nick Vadis, Culinary Director, Compass Group UK & Ireland and Chef Ambassador to the NHS Supply Chain; and Mark Belford, Chef Academy Principal, HIT Training.
