Senior Chef de Partie George Harding places Third in Young National Chef of the Year London Final

George Harding, Senior Chef de Partie at The Atlantic Hotel and Ocean Restaurant has been awarded third place in the prestigious 2019 final of the Craft Guild of Chefs Young National Chef of the Year competition at The Restaurant Show, London on 1st October 2019.

The annual Young National Chef of the Year competition represents the most talented pool of young chefs in the UK. With a focus on core skills, chefs incorporate current trends and techniques into dishes to embellish and enhance them. Entrants are judged on a good understanding of basic skills, the foundation of cookery, simplicity, flavour and excellence in the execution of finished dishes. The ten finalists for this year’s competition were tasked with creating two different vegetarian or vegan canapes for the starter and a Norwegian cod main course appropriately garnished and served with an emulsified hot, warm or cold sauce, finishing with a plated dessert using a classic Victoria Sponge as a base.

Facing fierce competition from nine other finalists, George cooked a spectacular three course menu with hero ingredients from Jersey itself. This consisted of watermelon ‘tartare’, compressed watermelon and sweet and sour mango; pan-roasted Norwegian cod pave, Jersey mussels and salt-cod brandade; and was finished with Victoria sponge souffle, Jersey clotted cream and raspberry jam.

Patrick Burke, owner and managing director, The Atlantic Hotel said: “All of us at The Atlantic are immensely proud of George for his achievement in the Young National Chef of the Year final. The skill levels exhibited by the competitors were extremely high and he delivered three outstanding dishes to claim his podium place. I understand that his dessert scored the highest marks of all which is quite something when you are competing against the best young chefs from the best hotels and restaurants in the country.”

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