Anchor Chef Of The Year Announced

A chef at a Sutton-in-Ashfield care home has won Anchor’s Chef of the Year competition following one final showdown at The School of Artisan Food on Thursday 3 July.

Shaun West, a Chef Manager at Anchor’s Kingfisher Court care home on Kingfisher Way, went up against chefs from across the care home portfolio of Anchor, England’s largest not-for-profit care and housing provider.

Entrants in Anchor’s prestigious Chef of the Year competition submitted a three-course recipe – starter, main course, and dessert. The judges looked at the nutritional value of the meals, the presentation, the taste, sustainability including how much food waste was produced, and how residents had been involved in choosing the menu.

The four finalists then came together to produce their recipes in a cook off at The School of Artisan Food. Among the judges on Thursday was the 2024 Chef of the Year winner Lewis Cutler, representing West Hall care home in Surrey.

In the end though, there could only be one winner. Shaun was crowned at the official ceremony later that day. For his menu, Shaun served: Pan fried mushrooms-madeira garlic cream on homemade toasted bread, Pan fried chicken breast – red wine bacon & mushroom sauce – garlic & thyme roasted baby potatoes – sauteed green beans – roasted carrots, and White chocolate & raspberry cheesecake – raspberry coulis – white choc & raspberry shard – burnt white choc crumb.

Anchor’s Director of Care Quality Cath Holmes, who was one of the judges at the final, said:
“Congratulations to Shaun, this year’s competition was of the highest standard, and all four finalists excelled, and they should be rightly very proud. Chef of the Year for me is one of the most important moments in the year that showcases not only the quality of our chefs and their passion for preparing wonderful meals for our residents to enjoy, but also the absolute talent we have across Anchor as a whole.”

Shaun was delighted to win, saying:
“Winning the Chef of the Year competition means a lot to me. Lots of hard work and thought went into my menu, and it’s been both a high pressure and enjoyable experience being involved in the competition. I’m very proud of challenging myself and pushing myself outside of my comfort zone.”