Fishmore Hall chef Andrew Birch announced as National Chef of the Year semi-finalist
Andrew Birch announced as National Chef of the Year semi-finalist
The talented Welsh chef, previously of the Montagu Arms, was selected by a panel of 11 judges from a fierce competition of 159 entrants from throughout the UK. According to Chairman of Judges, Clare Smyth MBE, this is the highest recorded level of interest that the competition has seen, and the standard of entrants has been overwhelmingly surpassed this year.
Andrew Birch joined Fishmore Hall in 2014, and has since been awarded 3AA Rosettes for the hotel restaurant, Forelles. Focused on sourcing the majority of the ingredients from within a 30-mile radius of the hotel, Birch consistently provides high quality, innovative dishes.
“I’m honoured to represent Fishmore Hall in the NCOTY. It is the biggest competition for this industry and it will give me the chance to showcase my capabilities and hopefully put my name up there with some of the UK’s best chefs”, says Birch.
In order to gain a place as a National Chef of the Year finalist, Birch must demonstrate his skills and creativity in an innovation test, by making an impressive dish from ingredients presented in the ‘mystery basket’.
This will take place at Sheffield College and Le Cordon Bleu in London next month.
The ten highest scoring chefs from the semi-finals will enter the ultimate culinary battle in the National Chef of the Year 2017 finals, which will take place on October 4th at the Restaurant Show.
To book a table at Forelles at Fishmore Hall, visit www.fishmorehall.com or call 01584 875148.
Date Posted: 31st May 2016