An Oxford chef from Raymond Blanc's Le Manoir aux Quat' Saisons is set to take part in the final of a prestigious national competition.

Reuben Flatman from Great Milton currently works as a Demi Chef de Partie at the esteemed TV chef’s countryside spot which possesses two Michelin stars.

He will compete in the Craft Guild of Chefs' Young National Chef of the Year (YNCOTY) having recently taken part in the Mentor Day alongside other top chefs.

Michelin-starred chef Simon Hulstone spent the morning earlier in September mentoring Reuben at the Waitrose Food Innovation Studio.

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Reuben Flatman with Simon Hulstone.Reuben Flatman with Simon Hulstone. (Image: Gabriel Bush)

Breaking off into smaller groups, the finalists explored a variety of Seafood from Norway products on display.

They learned about the Seafood from Norway ethos, which celebrates sustainable fishing practices and promotes education on the importance of origin, believing that understanding where seafood is sourced enhances appreciation of its value.

“My biggest takeaway was the quality of fish Norway has on offer,” said Reuben.

“Based off of Chef Hulstone’s demonstration, it was inspiring to see how well you can make a quality dish that fitted the brief in a very short timeframe.

“To be taking part in this competition is such an exciting opportunity, cooking for great chefs, using the highest quality produce and getting access to and connecting with great suppliers.

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The finalists are spoken to.The finalists are spoken to. (Image: Gabriel Bush)

“Besides being a great platform to showcase my skills, being a finalist in the YNCOTY competition has allowed me to make new connections in this industry, something truly invaluable as I progress in my career.”

The YNCOTY Mentor Day serves as a pivotal cornerstone of the ongoing competition, providing an opportunity for competition sponsors to meet and inspire the talented finalists.

Masterclasses and panel discussions featured throughout the day including a recipe showcase and filleting demonstration by Chef Hulstone.

A demonstration also focused on Norwegian halibut, a firm favourite among chefs, renowned for its versatility and distinctive flavour.

In the competition final, the chefs will be tasked with creating a main course dish using fresh Norwegian halibut.

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Young National Chef of the Year (YNCOTY) finalists.Young National Chef of the Year (YNCOTY) finalists. (Image: Gabriel Bush)

Victoria Braathen, UK Director for the Norwegian Seafood Council, said: "The Craft Guild of Chefs' Young National Chef of the Year competition is a defining moment in these chefs' careers, propelling them to new heights of aspiration.

“As part of our work in the UK, Seafood from Norway is proud to collaborate with the nation's culinary community in various ways, with a highlight being the sponsorship of this competition.

“At SfN, a significant part of our mission is dedicated to engaging, nurturing, and inspiring emerging UK talent, encouraging the culinary stars of tomorrow to experiment with and incorporate Norwegian seafood into modern cuisine.

“We wish all those taking part in this year’s competition our heartfelt best wishes."

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The Craft Guild of Chefs' Young National Chef of the Year final takes place on Tuesday, October 8 in London.

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