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Frederick Forster, head chef at Nuovo Restaurant, has landed the ultimate prize in the culinary world by being crowned The National Chef
of the Year 2011 by the Craft Guild of Chefs.
His winning dishes included saute scallops with crab "Biegnet" and roasted breast of duck with braised thigh flavoured with smoked bacon.
Legendary figures in the culinary world Bruce Poole, Chris Galvin, Angela Hartnett, Atul Kochhar, Vivek Singh, Andrew Bennett, Gary Hunter, Mark Flanagan, Henry Brosi, and Graham Hornigold, were on hand to judge the dishes cooked up by the finalists.
David Mulcahy, organiser of the competition and vice president of the Craft Guild of Chefs, said: "All our congratulations go to Frederick on his fabulous achievement, in what was a tremendous end to another fantastic National Chef of the Year contest.
"Choosing a winner was never going to be easy, but all the judges were in agreement that Frederick created a winning menu from the original basket of ingredients. His menu was innovative, well planned and brilliantly executed
on the day under enormous pressure."
As well as the esteemed title of The National Chef of the Year 2011, Frederick received a prize fund worth in excess of £12,000 including an exclusive study trip to France and a money-can't-buy masterclass with Marco Pierre White, courtesy of headline sponsor Knorr.
Said Frederick: "I can't quite believe that I have won, it certainly hasn't settled in yet. It's the fourth time I've entered and the third time I've made the finals. To win this time around is simply something else. It's beyond my wildest dreams and an immense feeling."
 Young gun takes junior title
Charles Smith, junior sous chef at Marcus Wareing at The Berkeley, was named Craft Guild of Chefs' Young National Chef of the Year 2011.
The Young National Chef of the Year is for 18-24 year old chefs who work in any sector of the industry but finalists are chosen by the Craft Guild of Chefs by invitation only.
Charles' menu, which consisted of prawn, scallop and caviar herb pappardelle as a starter and best end of lamb for main course, ticked all the right boxes for the judges. His prize includes a trip to Dubai.
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