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Great Britain Dinner

Bailliage of Great Britain
London, June 25, 2021

Announcing the National Young Chef and Young Sommelier winners
" both struck gold, against fierce competition "

On a fine June evening there was an extra frisson about the Nine Kings Suite of the Royal Lancaster Hotel, London. It was not just the buzz of excited young Chefs and young Sommeliers, but the sheer anticipation of Chaîne members and their guests as they made their way to glistening tables laid for a grand dinner, the first since early 2020.

It was very pleasing that we were joined for the evening by International Vice-President Marie Jones, who is also the Chair of the International Jeunes Sommeliers Competition.

Seated, it was a new pleasure to properly savour and admire the artistry of the individually-plated canapes, served with Nyetimber Classic Cuvée English Sparkling Wine, generously donated by the vineyard.

The four-course dinner commenced with handpicked Dorset crab and scallop ceviche with lime and shallot dressing. Melt-in-the-mouth confit of short ribs was the main course. A platter of artisanal British cheeses - a Round-Britain travelogue selection - preceded dessert in the guise of a stunning but deceptive creation. ‘Poached peach, raspberry and white chocolate ganache’ not quite describing the peach that looked like a perfectly white peach but was it a peach at all?

And so, to the main purpose of the special event - the presentations of awards to the Young Professionals.

Incredibly, it was ‘first time lucky’ for both winners as neither had ever entered a professional contest before. And both struck gold, against fierce competition.

Kieran Bradley, 22, now working at the 5-star luxury Vineyard Hotel, Stockcross near Newbury, was named Young Chef of the Year.

Meanwhile, Italian-born Markron “Mark” Patana, 26, who is Junior Sommelier at the Michelin 3-star CORE by Clare Smythe, was not only crowned Young Sommelier of the Year but was also awarded the Gerard Basset Trophy for the best score in the blind tasting and the food and wine matching sections.

Both Kieran and Mark now go on to represent the National Bailliage in the International Finals, being held later this year.

Life for talented young professionals is frantic at the moment, as they work hard to overcome the current staff shortages. So much so, that the Young Chef of the Year, Kieran Bradley, was not able to leave the stoves to come to London for the Awards Ceremony. Instead, he was beamed to the assembled guests via Zoom from the Vineyard kitchen with his new title announced by Executive Chef Tom Scade at his side. But they did have time, at least, to share a glass or two after service!

Bailli Délégué Philip Evins summed it all up when he said, “These are two remarkable young men, both showing amazing talent. They will go far. It was hard work to pull the events together this year - for understandable reasons. But we are delighted to be back on the UK’s culinary scene with such respected awards.”

Philip continued, “I congratulate everyone who took part, in particular all our finalists. I would also like to thank our judges for their time and commitment, and our generous donors including Bidfood, Unilever, Knorr and Zwiesel, without whom these long-standing competitions would not be able to take place. And, of course, thank you to the Royal Lancaster Hotel for putting on such a splendid dinner in these challenging circumstances.”

Article based on a detailed report by Chargée de Presse Fiona Campbell

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