Young chef filets his way to national cooking final
A rising culinary star has reached the final of the Young National Chef of the Year (YNCOTY) competition.
Harry Donnelly, 25, from Brixton, joined emerging young chefs in the UK for the YNCOTY competition for a Finalist Mentor Day with Michelin-starred chef Simon Hulstone.
Mr Donnelly, who currently works as a chef de partie at The RAF Club in Piccadilly, said: “This year’s Mentor Day was definitely an experience to remember.
“Learning about Norwegian seafood and the different ways to use the fish when cooking, was extremely helpful and very educational.
“Being in the finals of the YNCOTY competition is something that I never really expected to be a part of, but I’m really excited to see what happens next!”
The day consisted of a series of masterclasses and challenges, including a recipe showcase from Mr Hulstone, all with a keen focus on responsibly sourced Norwegian cod.
During the session, Mr Donnelly and the other finalists learnt how Norway is a leading seafood nation that can deliver high quality sustainable whitefish to the hospitality sector.
Mr Donnelly was later guided through responsibly sourced Seafood from Norway species available in the UK and there was a fileting demonstration on a whole Norwegian cod to teach the finalists how to reduce waste and portion for restaurant dishes.
The YNCOTY competition brings together those identified as the best budding chefs in the industry, giving them a platform on which to build their future careers.
The 2023 YNCOTY winner will get a trip to Norway, hosted by Seafood from Norway, represented by the Norwegian Seafood Council, to celebrate responsibly sourced seafood.
Victoria Braathen, UK director for the Norwegian Seafood Council, said: “The Craft Guild of Chef’s Young National Chef of the Year competition is a defining moment in these chefs’ careers, propelling them to new heights of aspiration.
“Norway is surrounded by cold, clear Arctic waters, creating opportunities to catch high quality seafood, such as cod.
“We hope working with Norwegian cod and learning all about its great qualities from Mr Hulstone himself has inspired Harry to fine-tune his dish and skills ahead of the final.”
Pictured top: Harry Donnelly at the finalist mentor day (Picture: Young National Chef of the Year)
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