Cowarth Park chef to compete for Young National Chef of the Year title

A chef based at a restaurant in Ascot is preparing to compete for 'one of the UK's most prestigious culinary titles'. 

Jake Goddard has been selected as one of the top young chefs in the country and will take part in the grand final of the Young National Chef of the Year competition on Tuesday, October 7 at the University of West London. 

The chef, based at Woven by Adam Smith at Coworth Park, previously took part in a rigorous semi-final process that put innovation, creativity, skill and and respect for ingredients to the test. 

To reach this stage, the chefs were challenged to create a three-course lunch menu, which would be produced in just two hours. 

The brief asked for a starter using monkfish tail and Scottish mussels, a main course centred around Sutton Hoo chicken with classic garnishes and a seasonal egg-based mousse dessert using Boiron fruit puree. 

Jake's final menu featured a pan-seared monkfish, smoked mussel and Yuzu starter, alongside a main course of Sutton Hoo chicken, pigs in blankets, sourdough and sage, root vegetables, roasties and brown chicken jus. 

His dessert was an apple mousse, Calvados and caramelised oats. 

The contest is organised by the Craft Guild of Chefs and is chaired by culinary development chef at TheTasteLab, Russell Bateman. 

It is judged by 'some of the UK's most respected chefs'. 

The winner will be announced later in the evening at the VIP Awards ceremony, held at the Hippodrome Casino in Leicester Square. 

Jake said: “Being named a finalist in the Young National Chef of the Year is an incredible honour.

"It’s a huge milestone in my career and a chance to test myself against some of the best young chefs in the country.

"Winning this title would be a dream come true — it would open so many doors in the industry and help me continue to grow and refine my craft.

"I’m especially proud to represent Oxford on a national stage — it’s where my journey as a chef began, and I hope to make everyone back home proud."

The winner of the competition will earn a place in culinary history, as well as a framed commemorative plate, professional development opportunities, exclusive culinary experiences and a range of other prizes.