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On Tuesday 25th October, the South West Chef of the Year Competition was held at Exeter College. Essential Cuisine are proud sponsors of the Young Professional Young Chef of the Year category - we caught up with the winner, Nathan Johnson, Senior Chef de Partie at The Royal Crescent Hotel in Bath. Nathan went on to also win the title of Overall South West Chef of the Year, picking up the awards for the Best Fish Dish and the Best Menu along the way!

Can you tell us about your career to date? Where did you train? How long have you been in your current job role?

 
So I started out in hospitality at 13 washing dishes, at a pub near home in Southampton. I quickly discovered my love for cooking, I literally stood there mid service and said to myself, watching the chefs, that’s what I want to do. After a short amount of time I left and moved to a different pub where they showed me all the basics and I stayed there for 2 years.

When I turned 16, I went to Highbury College in Portsmouth, and studied level 2 diploma in professional cookery. Half way through the year Andrew Mackenzie, from the exclusive chefs academy, came and did a demo and I saw the opportunity and applied. I had to jump through a few hoops and did a few interviews but long story short I made the grade and finished my year at college and started my career as a commis at Lainston House with Andrew Birch. Every other week we took two days out of the kitchen to travel across to different suppliers, farms and fisheries to learn more about the bigger picture of the industry.

After 1 year, I had to move to another property in exclusive hotels and venues and I wanted to work in a Michelin star restaurant and wanted to move to The Manor House Hotel in Castle Combe led by Rob Potter. I did my trial and again made the grade and started at a demi chef de partie. I learnt everything I know today from that kitchen and I stayed for 3 years leaving as a chef de partie. I was close with the head chef of The Manor House Hotel, Martin Blake, and he left to take up the head chef position at The Royal Crescent Hotel in Bath. We spoke for a while and I decided to take the job as senior chef de partie. Im continuing to learn a lot here and am so grateful for the hotels support in my competitions.
 
Who has had the most influence on your career?
 
Its hard to say but definitely Andrew Mackenzie, otherwise I would’ve never gotten the opportunities given to me. Also Rob Potter, Martin Blake and Ed Marsh.
 
How did you hear about the South West competition? And what made you decide to enter? What dishes did you cook?
 
Its hard not to hear about SWC, its so well known about in the industry in this area, it also helped that Martin was a former finalist and Ed is a former winner.
 
I wanted to enter to start to gain a bit of recognition, and to gain more experience in a different style of cooking.
 
In the finals I cooked;
 
Cornish Turbot – Mussels – Celeriac Puree – Hazelnut Pesto – Dulse Butter
Elston farm Lamb – Cauliflower Puree – Salsify – Girolle – Lamb Jus Gras
Salted Caramel Crème Brulée – Apple
 
How did you find the competition itself? Were you happy with the dishes you cooked before you knew the result for South West?
 
The competition was exciting and challenging, this was my first ever competition and I didn’t know what to expect. I was very happy with the food I tried my best and it paid off!
 
Not only with content on entering and winning The South West Chef of the Year, you found time to enter the British Culinary Federation Young Chef of the Year a couple of weeks later, tell us how your experience and achievements? 
 
I heard about the BCF comp from Ed Marsh who is an ambassador for the organisation. I again entered for the same reason as SWC.
 
In the finals I cooked;
Atlantic Cod – Porthilly Oyster – Grape – Ice Vejus – Costal Herbs
Irish Sirloin – Ox tongue – Celeriac – Truffle – Madeira Jus
Salted Caramel chocolate tarte – Bramley Apple – Vanilla Namelaka – Nougatine
 
How did you find time to practice? Did you have enough time juggling with your day job for both competitions?
 
Practising was hard but I'm such a determined person so I will always find time for things that matter. Often I would go in early in the mornings and come in on my days off to practice dishes. However when I did full comp run throughs as we have such little space in the kitchen I would have to stay late, often after work doing my run through, cleaning up after myself and leaving the kitchen at 2am.
 
How did you find the competition itself? Were you happy with the dishes you cooked before you knew the result for the BCF?
 
Again I found it very exciting, although admittedly felt less prepared for this one as I had a two week turnover from SWC to BCF. I again was very happy with the food I cooked and wish I did better - but am still over the moon about winning best sweet considering I'm not a pastry chef!
 
Although You didn’t win the overall title of British Culinary Federation Young Chef of the Year, you had a great competition, you did well!
 
I was awarded the British Culinary Federation "Best Dessert".
I am still over the moon about winning best sweet considering I’m not a pastry chef!
 
What the does the future hold for you? What are your career ambitions? More competitions in the pipeline?
 
The future is exciting. I have a lot of plans for my future as does any young aspiring cook. I'm hoping to one day earn my own Michelin stars and continue to learn and cook at the top of my game. I want to start doing some charity work so I'm looking into that for the near future. I'm also looking at more competitions I have been seed to Craft Guild of Chefs Young National Chef of the Year 2023 semi finals, I want to go back and win BCF Young Chef of the Year 2023 and eventually go on to take part in the roux scholarship.
 
Nathan, many thanks for taking the time. From us all at Essential Cuisine, well done on your all achievements and we wish you all the very best for your future career!