Rising stars to watch in 2014 – food

With so many foodies and chefs in an increasingly food-obsessed nation, it’s increasingly difficult to keep track of who’s who. We take a step back from the A-list TV cooks and Michelin starred chefs to give you our tips for upcoming foodies to watch out for:

Bash Redford – founder of Forza Win

With their secret supper clubs, Forza Win have amassed a cult following in under two years. Starting out as a supper club venture between Redford, Lizzie Mabbott (from blog Lizzie Eats London) and James and Thom Elliot (of Pizza Pilgrims fame), the group has gone from a back garden gathering to a month-long Italian themed winter feast, serving 70 guests per night with pork from The Ginger Pig, wine on tap and live music from Josh Flowers & The Wild in winter 2013. With more Forza projects lined up for this year, Redford is an innovative foodie with a passion for creating social eating experiences, whose success looks like it can only grow.

 

Giles Clark – sous chef at Koya

Experimental chef Giles Clark currently works under Junya Yamasaki, chef and founder of London restaurant Koya, which specialises in small authentic Japanese plates and traditional udon noodles. Having also completed tenures at The Ten Bells and St John Bread & Wine, Clark has an impressive CV for a 25-year-old, however, it’s his experimental streak which earned him the title of Best Chef at the Metro’s Young British Foodies awards. Submitting an entry of Herring Fillets marinated in Bramley Apple Juice served with Buttermilk Whey and Baby White Turnips, Clark’s ability to match his creative ideas with technical knowledge makes him one to watch.

Steven Edwards – winner of MasterChef: The Professionals 2013

Having been catapulted into the spotlight through the MasterChef series, 27-year-old Steven Edwards is currently head chef at Camellia Restaurant at the South Lodge Hotel in Sussex. His winning MasterChef menu, which mixed traditional flavours such as Anjou Pigeon Breast with Roasted Baby Beetroot with more experimental dishes – think back to the Blackened Kohlrabi and a Lime Foam – are the result of years of working in the food industry, on a journey that includes winning Sussex Young Chef of the Year in 2010. Winning praise from judges Michel Roux Jr and Monica Galetti, his ambition to open his own restaurant may soon be realised after winning the coveted competition. Watch this space.

Xi Weng