From Brixton to culinary excellence: Michelin-starred chef Simon Hulstone empowers local chef and other rising stars

In an exceptional highlight of the ongoing Craft Guild of Chef’s Young National Chef of the Year (YNCOTY) competition, sponsored by Seafood from Norway, Michelin-starred chef Simon Hulstone has provided unparalleled mentorship to Brixton’s rising culinary star, Harry Donnelly.

The YNCOTY competition surpasses all other young chef contests, bringing together those identified as the best budding chefs in the industry, giving them a platform on which to build their future careers. The 2023 YNCOTY winner will enjoy an educational culinary trip of a lifetime to Norway, hosted by Seafood from Norway, proudly represented by the Norwegian Seafood Council, to celebrate responsibly sourced seafood. 

Harry from Brixton currently works as a chef de partie at The RAF Club in London’s Piccadilly. He was thrilled to join emerging young chefs in the UK for the YNCOTY highly anticipated Finalist Mentor Day at the prestigious Waitrose Food Innovation Studio. The Finalist Mentor Day constitutes a pivotal cornerstone of the ongoing competition, providing the opportunity for all sponsors to meet and educate the talented finalists.

The day consisted of a series of masterclasses and skills challenges, including an inspiring recipe showcase and product demonstration from Simon Hulstone, Seafood from Norway’s long-term chef partner and chef proprietor of The Elephant in Torquay, all with a keen focus on the potential of responsibly sourced Norwegian cod.

During the session, Harry and the other talented finalists received a valuable education on why origin matters, and learnt how Hulstone has witnessed first-hand, how Norway is a leading seafood nation that can deliver world-class, sustainable whitefish to the hospitality sector. In addition to offering a filleting demonstration on a whole Norwegian cod to teach the finalists about waste reduction and portioning formats for restaurant dishes, essential culinary insights were shared. These insights encompassed kitchen techniques, plating strategies, and more.

Speaking about the day, Harry said: “This year’s Mentor Day was definitely an experience to remember. Learning about Norwegian seafood and the different ways to use the fish when cooking, was extremely helpful and very educational. Being in the finals of the YNCOTY competition is something that I never really expected to be a part of, but I’m really excited to see what happens next!”.

Harry also benefitted from a skills challenge centred around Norwegian cod and was later guided through an immersive product showcase room, to be introduced to responsibly sourced Seafood from Norway species available in the UK.

Victoria Braathen, UK Director for the Norwegian Seafood Council, expressed her delight in being part of this career-defining competition, stating: "The Craft Guild of Chef’s Young National Chef of the Year competition is a defining moment in these chefs' careers, propelling them to new heights of aspiration. We want to help reward the best new and emerging talent in the UK and encourage the culinary stars of tomorrow to experiment and cook with Seafood from Norway.

“Norway is surrounded by cold, clear Arctic waters, creating opportunities to catch high quality seafood, such as cod. In addition to the excellent taste of the lean, white meat of the fish, Norwegian cod is also packed full of important nutrients, making it a perfect match for a wide variety of dishes.

“We hope working with Norwegian cod and learning all about its great qualities from Simon Hulstone himself has inspired Harry to fine-tune his dish and skills ahead of the final. We look forward to seeing how Norwegian cod is used in the competition first course and extend our heartfelt best wishes.”

The Craft Guild of Chef’s Young National Chef of the Year final takes place on 10 October.

More information about sustainably caught seafood from Norway can be found at www.seafoodfromnorway.co.uk.