The regional events have been completed and the eight chef teams that will battle for the title of NHS Chef of the Year 2024 have been confirmed. Chefs representing East London Mental Health Trust, Stepping Hill Hospital (Stockport NHS FT), Northamptonshire Healthcare NHS FT, Royal Surrey County Hospital (Royal Surrey NHS FT), St Richards Hospital, Chichester (University Hospitals Sussex NHS FT), Royal Hampshire County Hospital, Winchester (Hampshire Hospitals NHS FT), Greater Manchester Mental Health Trust and University Hospital Southampton NHS FT will compete in finals week, which will take place from Monday, October 14 – Friday, October 18. This year, the final of this competition moves to the north and will be hosted at the Grand Hotel in York.
NHS Chef provides practical experience for hospital chefs, alongside mentoring and peer networking, through which chefs gain knowledge, confidence and the opportunity to enhance – and ultimately showcase – their skills.
The daily challenges
Throughout finals week, the chef teams will face a series of challenges designed to test their knowledge, skills and creativity.
Day one: Recreate a recipe from the NHS national bank
Prepare and make a Victoria sponge
The ‘Fake away’ healthy takeaway concept – prepare two mains and two sides (rice does not count as a side)
Prepare a juice or smoothie to support patient hydration
Decorate the Victoria sponge
Day two: Create two breakfast choices – one hot and one cold, and one has to be allergen-free
Prepare two plant-based meals – a main course and a dessert – one has to be allergen-free
Choose one dish from each of the previous two challenges and prepare as a texture-modified level 4 puréed meal – one has to be allergen-free
Design and print a hospitality menu, to a budget, and produce three different items from the menu
Day three: Create two dishes designed around children’s nutrition (aged 6-10)
For the Torque d’Or challenge chefs must create a plated dessert, comprising two elements, inspired by one of Nestlé’s chocolate brands, plus a hot or iced coffee creation
Produce one hot and one cold cake & bake – one has to be allergen-free and one has to contain a runny centre
Day four: Fresh pasta challenge – homemade pasta can be stuffed and finished with a source
Choosing from a selection of ingredients, prepare one dish using all aspects of the chosen ingredients
For the Wildcard challenge chefs will be given an animal-based protein and they must produce two different meals adding 10 more ingredients they can choose from the larder
Day five: Create and produce a full menu of four courses, comprising an energy-dense starter, a main course, plant-based main course and dessert; each course more be lower in carbon compared to normal dishes.
At the end of day three, two teams will be eliminated, and a further two at the end of day four, leaving four teams to complete on the final day.
Michelin–starred Chef, Lisa Goodwin-Allen from Northcote Restaurant, will be the guest judge for the grand finale of the competition on October 18.
