Raymond Blanc 
Chris Kenny of Le Manoir wins
Young Chef Young Waiter 2011
 20 October 2011



Raymond Blanc, Gary Jones and Carl Newberry congratulate Chris on his achievement.
Left to right: Gary Jones (Executive Head Chef), Carl Newberry (Head Chef , who won Young Chef Young Waiter 2003), Chris Kenny (winner of Young Chef 2011) and Raymond Blanc OBE

Chris Kenny, of Le Manoir aux Quat’ Saisons, Oxford has been named Young Chef Young Waiter 2011.

Chris also won the award for best Kitchen Craft.

Carine Jau, of Le Manoir, was runner up in the Best Wine Knowledge section of the competition.

At a prestigious awards ceremony at the Landmark Hotel, London, last night, the winners of the 2011 Young Chef Young Waiter competition were announced.  Bob Walton, chairman of the competition, described it as the most hotly contested finals in its history. The finals were held earlier in the day at Westminster Kingsway College, London.

Bob Walton, who is also president of The Restaurant Association, said that the standard this year was higher than ever.

“We say that every year, but this year it was absolutely true. There were very few points separating out the finalists.  The industry should be proud of these youngsters. They are the future of the industry.”

During the national finals, chef competitors had to prepare and serve a meal for four people from a mystery basket of ingredients that included grouse and sea bass. Chefs were judged on their choice of dishes, balance of menu, their cooking skills and timing, while the waiters were judged on their skills in serving the meal, customer contact skills and wine service skills.

Raymond said: "It is always exciting to lead young people and teach them how to succeed. A huge well done to Chris from us all at Le Manoir."


Above: Gary Jones congratulates Chris Kenny at the Young Chef Young Waiter Awards on 19 October


Chairman of the chef judges was Bruce Poole (Chez Bruce), with Angela Hartnett (Murano), John Campbell (john Campbell at Coworth Park), Matt Christmas (Chez Bruce), Rebecca Dougill (Darlington College), David Everett-Mathias (Le Champignon Sauvage, Cheltenham), Gary Jones (Le Manoir aux Quat’ Saisons), David Mulcahy (Sodexo), Theo Randall (Theo Randall at the InterContinental) and Marcus Wareing (Marcus Wareing at the Berkeley).



Raymond Blanc's new book, Kitchen Secrets, featuring recipes from Kitchen Secrets Series 1 & 2 and many more, was published by Bloomsbury on 14 February and is available to buy online from Amazon, from Le Manoir aux Quat'Saisons, Brasserie Blanc, Maison Blanc, and from online and retail bookstores.


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