The awards - open to both amateurs and professionals in the food and drink world - aim to shine a spotlight on the best and brightest rising talent.
Co-founder and food journalist Chloe Scott Moncrieff said: “The awards have been extra special this year. From the ballsy butchers to the incredible bakers to the new young chefs, not only was the calibre of YBF finalists dazzling, but awards night at Tate Britain was a stellar affair.
“It was wild and most importantly, celebratory. We're here to celebrate the new young food & drink talent coming through across Britain. This year, nearly 50 per cent of our winners weren't London-based but hailed from everywhere from Cornwall to Suffolk to Scotland, showing the Young British Foodies is a truly national movement”
Innovation
Parry, who heads up the kitchen at coffee roastery and BBQ restaurant Climpson’s Arch, won the chefs category, which was judged by top chefs Nuno Mendes, Margot Henderson and James Knappett.
“Tomos proposed a super tasty and very interesting 5 course menu focusing on the use of the grill and charcoal, where every dish showcased this technique in an innovative and delicate way,” said Mendes.
“His past cooking experiences together with his current offer at Climpson’s Arch make him a perfect candidate for the YBF's.”
The alcohol and cocktails award went to Brown, who worked for The Old School Yard in Bermondsey and Hilton hotels across London before joining Dishoom as ‘daru-wallah’.
“Carl Brown is a win! Love the 'pegged' service technique, using 2 different sizes of bottles, allowing customers to pour their own and add the 'dividend' when desired,” said judge Anastasia Miller.
“The fact that the drinks are barrel-aged for service makes it a double win. LOVE the story behind the concept. Historical relevance is sexy.”
Radhika Mohendas took home the street-food award for Dorshi, which serves authentic East Asian cuisine created using locally sourced ingredients.
YBF 2014 winners
- Food writing - Misti Traya, Chagrinnamon Toast
- Alcohol - Carl Brown, Dishoom
- Chef - Tomos Parry, Climpson’s Arch
- Meat – Tim Matthews, The Artisan Smokehouse
- Baking - Sarah Lemanski, Noisette Bakehouse
- Coffee - Luke Suddards & Hugh Duffie, Sandows
- Vegetables - Sean O’Neill, the Modern Salad Grower
- Experiential – The Robin Collective
- Honorary - Dana Elmara, founder of Arganic
For more details on the competition and awards visit www.the-ybfs.com