Angelogiannis claimed the title last night (10 October) alongside Sam Dixon, demi chef de partie at Northcote, who was named Young National Chef of the Year.
Twelve finalists took part in the National Chef of the Year competition, with the winners announced at the Hippodrome in London’s Leicester Square. The runner-up spot was taken by Matthew Smith from Inver Restaurant while Cleverson Cordeiro of Frog by Adam Handling finished in third.
Angelogiannis impressed the judges, who include Kennny Atkinson, Matt Abe, James Petrie, Anna Haugh, Brett Graham, Tom Shepherd and Phil Howard, with his starter of line-caught mackerel, a dolma of lumina lamb rib, coppa and offal; followed by a dessert of Valrhona chocolate with beetroot, lovage and brambles.
“I’m ecstatic. I’m really proud the first two places went to Scotland; a lot of my craft I learned in Scotland,” he says.
“I don’t think it’s going to sink in for a while it’s an honour to be here and I had a lot of fun.”
Earlier this year The Glenturret Lalique was named Best Restaurant in Scotland at The National Restaurant Awards.
Young National Chef of the Year
In the Young National Chef of the Year competition, Sam Dixon (above) won with a menu of Norwegian cod, chicken skin, pickled mushroom, hen of the woods, and smoked bacon; aged Waterford Farm duck, glazed meatball, Ashcroft beetroot; and Manchester tart for dessert.
Nathan Johnson, junior sous chef at the Royal Crescent Hotel & Spa, was named runner up, with Jonny Smith, junior sous chef at Gravetye Manor, ranked in third place.