UK's most irreverent young chef is announced
The Norwegian Seafood Council’s (NSC) collaboration with the Young British Foodies Awards (YBFs) was stepped up a notch with its presence at the exclusive invite-only awards evening, where Douglas McMaster was crowned the 'UK’s Most Irreverent Young Chef’.
The Norwegian Seafood Council’s (NSC) collaboration with the Young British Foodies Awards (YBFs) was stepped up a notch with its presence at the exclusive invite-only awards evening, where Douglas McMaster was crowned the 'UK’s Most Irreverent Young Chef’. The NSC joined forces with the YBFs in their inaugural year, as a partner of the chef category, to help raise the profile of seafood from Norway as a quality and sustainable product and encourage up and coming culinary stars to experiment with Norwegian seafood.
The awards ceremony was a who’s who of the food world, including journalists, industry experts, chefs and other special foodie guests, with category winners scooping £1,000 for their business and a commemorative YBFs chopping board.
Winner of the Irreverent Young Chef category, Douglas McMaster, is formerly of St. John Bread & Wine in Spitalfields, London. He has a passion for natural farming methods, and nose-to-tail eating. Sustainability and minimising food waste is at the core of everything Douglas creates, as seen in his Wasted pop-up restaurant concept in Sydney and Melbourne. Douglas uses ingredients normally consigned to the bin, and works his culinary magic to turn them into unique, thought-provoking tasting menus. Douglas is currently heading up a project called Silo and is soon to be head chef of The Greenhouse by Joost in London.
In order to win the judges acclaim, Douglas was required to come up with an ingenious and inspiring menu. Presenting the judges with an innovative four course menu of Nettle, horseradish and ramson, Norwegian cod tongue, fiddlehead fern and borage, The popes eye, lettuce core and chive flower, and finally, Whey, eucalyptus bark and violet, Douglas proved his gastronomic prowess and tantalised the judges’ palates with unusual and delicious flavour combinations.
Douglas commented: “One third of the world’s food is wasted, which is tragic when we think about the huge quantities of amazing ingredients we could be using. There are plenty of cuts of meat, fish and, parts of vegetables that we usually throw away, but are in fact wonderful, tasty and enjoyable, to eat. I look forward to experimenting with my delivery of Norwegian Cod and Salmon to create dishes using everything from the nose to the fin! I am honoured to have won the Irreverent Young Chef category, and hope to continue to educate those that I cook for on sustainability, and hopefully change perceptions on the food that we consume.”
The Honorary YBF was also announced at the awards ceremony. Ole Hansen, a Norwegian salmon smoker based in Stoke Newington, London, was commended for his commitment to the family business and top quality salmon, smoked according to his family’s long-standing 90-year -old recipe. Salmon smoking has been in the Hansen family for four generations and Ole wanted to bring this heritage and tradition to London from Kirkenes, Norway.
Johan Kvalheim, Norwegian Seafood Council Director of UK & France comments: “It has been fantastic to be involved with the YBFs in their infant year and educate such a number of young influencers on our sustainable produce, including cod and salmon. We have been extremely impressed with the passion and dedication from all the entrants - engaging with such inspiring and talented young artisans is an enormous pleasure! We look forward to future collaborations with both Douglas and Ole to show even more consumers they can enjoy seafood with a conscience as clear as Norwegian waters.”
The YBFs were created by three pioneering food lovers who believe there is a new movement that is making food and drink the new art. Food and Drink Editor of The Metro, Chloe Scott-Moncrieff, Creative baker and founder of Lily Vanilli – Lily Jones, and Amy Thorne of Taste PR.
As part of the partnership with the NSC, the YBF founders also visited Norway on an educational trip to experience Norwegian produce and cuisine at its best. The founders visited a Norwegian cod fishery to learn all about the sustainable fishing practices and see the process first hand; starting with the cod being caught in Norway’s cold, clear water’s before being landed and processed on site and ultimately being served up on our plates. The trips have proved popular in the past with the finalists of the 2012 National Fish & Chip Awards finalists, and offer unique insight into Norway’s exemplary management of sustainable fisheries.
Amy Thorne, one of the founders of The YBFs says: “We are proud and delighted to announce winners of such exceptional calibre who are all top of their game: the bravest, boldest and most exciting movers and shakers in the culinary world. The entries we received were ground-breaking and we thank everyone, including the Norwegian Seafood Council, for their support in our debut awards. The trip we took out to Norway was truly eye-opening and we have all learned a lot about Norwegian fishing practices and are whole hearted advocates of seafood from Norway!”
The YBFs 2012 Winners:
• Geoff Robinson - Mixology, judged by Tony C, Marcis Dzelzainis and James Chase
• Andy Waugh, Wild Game Co - Streetfood, judged by Petra Barran, Claire Kelsey and Tom Adams
• Kevin Darcy, Platterform - Experiential, judged Bompas and Parr and Alexa Perrin
• Bridget Hugo - Baking, judged by Lily Vanilli and Daniel Stevens
• Charlotte Harbottle – Charcuterie, judged by Yianni Papoutsis, John-Paul Habermann, John Cadieux and Derek Bates
• Maxwell Colonna-Dashwood - Coffee, judged by Gwilym Davies, Tim Styles and Marco Arrigo
• Douglas McMaster – Irreverent Young Chef, supported by the Norwegian Seafood Council and judged by Nuno Mendes, Marina O’Loughlin and Ms Marmite Lover
• Ole Hansen and Mark Gevaux - Honorary YBF, judged by The YBFs Founders