Mark Winter Named Best Young Chef at British Restaurant Awards 2018

Best Young Chef 2018 is named at the BRA

BRA Team30 March 20231 Mins read4.1k Views

Mark Winter, a rising star in the UK culinary scene, has been named Best Young Chef at the prestigious British Restaurant Awards 2018. The awards ceremony, which took place on June 14th at the Grand Connaught Rooms in London, brought together the country’s leading chefs, restaurateurs, and food critics to celebrate the best in UK dining.

Winter, who is just 25 years old, impressed the judges with his innovative approach to cooking and his commitment to using locally sourced, seasonal ingredients. His signature dish, a pan-seared venison loin with caramelized parsnips and blackberry jus, wowed the judges with its balance of flavors and textures.

Winter, who trained at the renowned Le Cordon Bleu culinary school in London, has worked in some of the country’s top restaurants, including the Michelin-starred Fera at Claridge’s and the Fat Duck in Bray. He is currently the head chef at the acclaimed Notting Hill restaurant, The Ledbury.

In accepting the award, Winter thanked his team at The Ledbury, as well as his mentors and colleagues in the industry. He also spoke about his passion for using fresh, local ingredients and his commitment to sustainability and reducing food waste.

The Best Young Chef award is given to chefs aged 30 or under who demonstrate exceptional talent and promise in the kitchen. Previous winners include Clare Smyth, who went on to become the first female chef to run a three-Michelin-starred restaurant in the UK, and James Knappett, who now runs two successful restaurants in London.

The British Restaurant Awards is one of the most prestigious awards ceremonies in the UK culinary calendar, and winning an award is a major achievement for any chef or restaurant. The awards cover a wide range of categories, including Best Restaurant, Best Chef, and Best Newcomer.

Winter’s win is a testament to his talent, hard work, and dedication to his craft. With his innovative approach to cooking and his commitment to sustainability, he is sure to continue making waves in the UK culinary scene for years to come.