YNCOTY with with Raymond Blanc, Gary Jones, David Mulcahy

When Le Manoir Aux Quat’ Saisons chef Daniel Cornish entered the prestigious Young National Chef of the Year competition, cooking in front of some of the biggest names in the industry, he could scarcely believe it when he won.

“I was amazed. I was nervous on the day and just wanted to perform to the best of my ability, so winning was amazing. I am very proud of what I achieved and it has given me so much confidence,” the 25 year-old senior chef de partie told us.

Dan began work at Le Manoir in Great Milton in 2017, a dream come true for the aspiring young chef: “Raymond Blanc was a total hero of mine as I was growing up. I had all his cookbooks and watched all his videos. He’s such an incredible man and an amazing chef, so to have him teaching me has been amazing.

Daniel Cornish in the finals

Plus with Le Manoir executive chef Gary Jones on board as well, Dan could scarcely believe his luck. “Gary is really passionate and believes in training and mentorship, they have both really inspired me,” he says.

The finals had been a gruelling day – at the cook-off, the 10 finalists had to present a three-course menu which centred around ‘British themed dishes’ with a twist.

“I’d say to any young person considering becoming a chef to get stuck in. It’s a fantastic industry and there are so many rewards”

Daniel served up an impressive menu of Scotch broth served with a spelt bread and celeriac purée, fish and chips with pickled cockles, mushy peas and a curried rouille, and a pear and macadamia crumble with a set ginger custard.

Dan Cornish’s starter

Chair of judges, Hrishikesh Desai, executive chef/food and beverage manager at Gilpin Hotel and Lake House commented: “Daniel cooked three consistently beautiful dishes which were well-balanced, and the flavours were fresh, light and very tasty. There’s no doubt our industry is in great hands with a bright future.”

“the hospitality industry can be at the front line of change in terms of sustainability, food waste and veganism”

As well as the title of Young National Chef of the Year, Dan walked away with some impressive prizes including a seafood odyssey to Norway with Michel Roux Jr, vouchers, a knife set, a city break and a £2500 work development programme in a Michelin starred restaurant, which is ironic considering he already works at two Michelin starred Le Manoir.

Daniel Cornish

So what is it about food that he loves? “That it brings people together – friends and family – with food as a focal point, so I would always go the extra mile to make it really special.”

“Daniel cooked three consistently beautiful dishes which were well-balanced, and the flavours were fresh, light and very tasty. There’s no doubt our industry is in great hands with a bright future”

Brought up in Kenya and Tanzania Dan was immersed in different cultures, tastes and cuisines from an early age and grew up cooking with his mum – “That’s where my love affair with food came from” he says. “I always wanted to be a chef and my parents were really supportive of that.”

Daniel Cornish

Gaining a Specialised Chefs Scholarship via the Royal Academy of Culinary Arts in Bournemouth meant that his work placement was at the prestigious Chewton Glen in the New Forest. “It really opened my eyes – what you could achieve – and I loved it. It was really hard work and a steep learning curve but it was a very positive experience and gave me a real taste of how I could progress,” he says.

“Plus executive chef Luke Matthews helped me with my application to Le Manoir. I’d done three weeks work experience at Le Manoir and loved it. I always wanted to try to get a job there. It has an amazing reputation and a big name in the industry so why not?”

Daniel Cornish’s main course entry

Still, entering a national cheffing competition must be a nerve-wracking process, regardless of Dan’s impressive pedigree? “Yes, but I’d done a lot of practice runs and thought a lot about it. Walking into an unknown kitchen was hard but I knew what I had to do and had confidence in that.”

Hugely excited not just about winning but about the extensive prizes and the travel and experience involved, Dan is keen to stay at Le Manoir and to learn as much as he can there.

Daniel Cornish’s dessert

So what would he say to any new chefs considering joining the industry? “I think the hospitality industry can be at the front line of change in terms of sustainability, food waste and veganism which is a really positive thing,” he says.

“The whole work/life balance issue is also shifting in our favour so I’d say to any young person considering becoming a chef to get stuck in. It’s a fantastic industry and there are so many rewards.”