- November 19, 2018
YOUNG CHEF OF THE YEAR
I am always excited to chair the judging panel for these prestigious awards and this year the universal thought of the judges was that all three of these young talents could have given the seniors a run for their money. The standard was hig her than ever and much higher than anyone could have expected. Here are the winners, runners-up and a selection of our thoughts:
WINNER: BEN LIPPETT, 64 DEGREES
“Stunning presentation and craft skills matched by pure pleasure on the palate”. “Watching Ben at work was extraordinary, such skill – and tasting
the dish blew me away”. “A real talent… one to watch”.
Watching Ben at work was extraordinary
Runner-up: Marcus Ingam, The Salt Room
“Lots to commend this beautifully presented fish dish”. “Lots of technical skill
and great flavours on display in a beautifully presented dish”.
Runner-up: George Thomas, Isaac At
“An almost perfect deconstruction of an apple based perennial favourite –
just don’t call it crumble please!”. “George has created the best apple
dessert I have ever tasted, balanced and satisfying, a warm hug of a dish”.
CHEF OF THE YEAR
The Brighton and Hove Food & Drink Festival’s chef of the year awards are a true reflection of the high standards being set by the city’s chefs. With only five points difference in the scoring, these were three superb plates of food that all three chefs should be proud of.
WINNER: DUNCAN RAY, THE LITTLE FISH MARKET
“An incredible twist on fish, chips and curry sauce, taking a popular dish and refinining it to an exquisite peak of culinary art”. “A master of the art of fish cookery”.
Runner-up: Michael Bremner, 64 Degrees
“Looks like a Chirstmas decoration and tastes like the most amazing Christmas present”.
“Michael’s stunning presentation and as always truly
intense flavours”. “Michael always pulls something special out of the bag”.
Runner-up: Steven Edwards, Etch
“Autumn countryside on a plate”. “Refined seasonal fayre showcasing the
best of Sussex”. “Precise classical cooking and great Autumnal flavours”.