Nathan Cooper has been named winner of the Riso Gallo UK & Ireland Young Risotto Chef of the Year 2024.
Nathan won an all expenses paid three day work experience with renowned judging chef Fabio Pisani and his team at the Michelin starred Il Luogo Aimo e Nadia in Milan, Italy.
Thirteen regional finalists competed in the cook-off at the Tottenham Hotspur Stadium on the 10th June, judged by a selection of top professional chefs.
Nathan, aged 23 years, from Benfleet, Essex, cooked Waste Knot’ Carrot and Caramelised Miso Risotto, with sheep milk labneh, smoked walnuts, carrot top pesto and shimeji mushroom.
He said; “I created this dish as I wanted to create a zero-waste risotto that used a humble ingredient, something anyone can buy and is inexpensive. Carrots to me have always been versatile and combined with seaweed, one of my favorite products, they go hand in hand. Using local ingredients such as labneh from Ireland, Sussex charmer cheese, waste knot carrots. This is the most excited I’ve been to create a zero-waste risotto.”
“It feels amazing to win, I have to say, after entering the competition last year and coming second, to come back again and win it. I’m so proud to be part of the winners and to get to go to Milan, to see the Riso Gallo rice mill and get work experience at Il Luogo Aimo e Nadia for 3 days with Fabio Pisani.”
He added; “I’m currently going to stay at BaxterStorey and I’m going to compete at the Young National Chef of the Year final in October. Then look at further competitions for the future.”
Judge, Adriano Cavagnini, Executive Chef at the Bvlgari Hotel London, commented; “Nathan’s risotto stood out from the competition as it combined a well cooked risotto which was beautifully presented with great colours using simple combination of ingredients. Nathan was able to present his dish in a timely manner, he was organised and efficient. Well done to Nathan who will certainly have a bright future as a chef due to his passion and energy.”
The judges awarded two runners up; Oliver Lacy, from Ceredigion, Wales, has a stage at the Italian Embassy in London; and Ellia Faulds, from Dumfries, Scotland, has a stage at Bvlgari Hotel London.
Regional Finalists:
Wales – Oliver Lacy (Lledrod, Ceredigion) – Coleg Ceridigion
NI & Ireland – Annabelle Hughes (Carlingford, Co. Louth) – Southern Regional College
Tyler Campbell (Bushmills) – Tartine at Distillers Arms
Scotland – Ellia Faulds (Dumfries) – The Globe Inn
Declan Ure (Livingston) – West Lothian College
North East – Shannon Cairns (Rotherham) – The Sheffield College
Brandon Wheatley – New College Durham
North West – William Memory (Timperley) – Trafford College
Josie Reed – Leeds College
Midlands – Lily Mae Blogg (Doncaster) – Doncaster College
Tom Brassington (Nottingham) – Loughborough College
South – Nathan Cooper (Benfleet) – Baxterstorey
Kin Hang Kevin Yu (St Albans, Hertfordshire) – University of West London
GRAND FINAL – The H Club, Tottenham Hotspur Stadium, London – 10th June 2024
The final judging panel included chair of judges Mark Reynolds, Executive Chef at Tottenham Hotspur Stadium; Danilo Cortellini, Consultant Chef, Jiri Dvorak, Head Chef at The Italian Embassy, Adriano Cavagnini, Executive Chef at Bvlgari Hotel London; Fabio Pisani from Il Luogo Aimo e Nadia in Milan; Davide Degiovanni Head Chef at 5 Hertford St, Francesco Dibenedetto, Chef de Cuisine Brooklands at the Peninsula Hotel, in London and food journalist Barney Desmazery. With Consultant Chef, Clive Howe as the chef co-ordinator on the day.
Jacky Moss, YRCOTY Competition Manager said; “We saw a great mix of male and female chefs this year, with representation from education and industry.”
“The hard fought heats caused the regional judges to think carefully about who they put through. We were extremely impressed by the great kitchen standards on display and the mindfulness of reducing wastage.”
Jason Morrison, MD Riso Gallo UK commented; “For over 167 years, Riso Gallo has supplied many of the top chefs across the world with Italian rice of the highest quality. We understand their passion and commitment to their craft, and the years of training they undertake. We launched this competition to help foster and reward the next generation, who can inject personality, passion and creativity into their own vibrant, exciting risotto dish. With over 200 entrants this year, our UK & Ireland Young Risotto Chef of the Year has gone from strength to strength.”
It is the seventh year of the competition, aimed at young chefs aged 17-23 years, who are either in education or starting out in their professional careers.
Riso Gallo, the first international brand in the sector to have produced rice from sustainable agriculture, is supplying Tottenham Hotspur Stadium with its range of sustainable rices for use in their catering facilities.
Tottenham Hotspur was named the Premier League’s greenest club following a study carried out by the UN-backed Sport Positive Summit, with a range of sustainable measures implemented across their operations.
Riso Gallo’s UK & Ireland Young Risotto Chef of the Year 2024 is supported by the Craft Guild of Chefs, Koppertcress, Essential Cuisine, Chef & Restaurant Magazine, Masterchefs GB, Filippo Berio and RAK Porcelain.
www.youngrisottochef.com
