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Billy Etheridge continues to prove himself in the culinary world, after winning The Royal Academy of Culinary Arts (RACA) Young Chef of the Year.
Billy began his culinary career in Guernsey, where he grew up, before making the move to the UK. He’s now the Demi Chef de Partie at Raymond Blanc’s Le Manoir Aux Quat ’Saisons, a two Michelin star restaurant in Oxfordshire.
“I was pretty shocked to win it,” he said. “A guy from Guernsey, coming to Oxfordshire and winning this award. I really didn’t think I was going to get it.”
Billy was put forward for the award by his head chef and had to prove himself against tough competition.
“I was competing against guys from the Savoy, from the Ritz, and the Waterside Inn which is a three Michelin star restaurant.”
For the final of the competition Billy was faced with a mystery basket, the contents of which he had to turn into a dish within ten minutes. Then he had to recreate a main fish dish and a desert from a recipe provided by the competition.
The main ingredient in the mystery basket was asparagus. “I made poached asparagus, poached quails egg, Jersey royals, whipped crème fraiche and a hollandaise sauce,” said Billy.
There were 26 other winners across a variety of categories and all were presented with a scholarship from the Savoy Educational Trust, a trophy, and the opportunity to work at two highly regarded restaurants.
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