Lecturer invited to compete for title of UK Young National Chef
A Coleg Ceredigion lecturer has been selected to compete at the Craft Guild of Chef’s prestigious UK-wide Young National Chef competition, 2024.
Sam Everton, lecturer in professional cookery and an award-winning chef, will be competing against culinary experts from across the UK including those representing the Savoy, House of Commons and The Dorchester.
Representing Coleg Ceredigion, he will be tasked with creating a three-course menu for an elegant lunch.
Competitors will produce a starter of a filled vegetarian agnolotti pasta dish with a foraged or locally sourced ingredient.
The main course will showcase Norwegian halibut with a butter-based sauce and desert consists of an interpretation of a filled choux desert with fruit and a seasonal fruit puree.
Entry into Top Young Chef Talent Young National Chef is by invitation only which makes this selection an even more prestigious honour.
This year, Sam Everton won the 2024 Junior Chef of Wales and before this, he won the 2023 Best Young Chef in Wales at the Young Chef Young Waiter competition.
Due to his competition success, Sam further competed, representing Wales at the grand final in Monaco where he and his partner Carys, won third best country in the world.
Sam Everton also works as Chef de Partie at Y Seler in Aberaeron.
Some of Sam’s former highlights include being named Young Welsh Chef of the Year in 2017, Best British Chef (under 22) in 2018-2019, representing Britain across the world in places such as Australia, Finland, China, Sweden and Dubai and being named fifth best young chef in the world at a WorldSkills competition in Russia.
Sam Everton said: “I was thrilled when I discovered I’d been shortlisted and invited to compete at this industry-renowned competition.
“This event firmly establishes a chef as a rising star of the culinary world both in the UK and beyond and is a highly sought-after experience by those working in the industry.
“I feel honoured and excited to be invited and I will soon be planning my own interpretation to fit the menu brief.”
