2016
The final year of our 'Disaster Chef' challenged contestants to make Tuile Biscuits, Larb Gai Salad and Spaghetti Vongole. The 2016 winner went to Bassam Al-Yasseen from Leicester.
Disaster Chef
Our Disaster Chef was a competition to celebrate those who aspiring cooks to develop skills and grow confidence with cooking. The competition involved weekly challenges where selected participants followed celebrity recipes and recreated them at home using their own Kenwood Chef. Over the past years, we saw many celebrity judges who are just as passionate about food as us, including Raymond Blanc, Miranda Gore Browne, Liz McClarnon and Emilia Fox, and bloggers Chessie King, Alison Perry and Becky Excell.
2015
The challenge saw delicious recipes tackled including Walnut Cake, Swiss Chart Tart and classic Brioche. Kenny Beatson (from Armadale, Scotland) was crowned ‘Kenwood Chef 2015’ by the judges; Raymond Blanc, Miranda Gore Browne and Martin Johns.
2013
Following a series of challenges that included scallops on a choux tartlette with a pea and mint puree for starter, pappardelle with an arrabbiata sauce for main course and chocolate fondant for dessert, Nikki Holmes was declared the winner by our panel of expert judges.
2014
Jo Wells was crowned winner of Kenwood Disaster Chef 2014 at the live final in London, the budding kitchen hero impressed the judges most with the culinary journey she had undertaken over the six-week challenge period.
2012
Kirsty Pulsakowska from Reading was nominated by her mum following numerous kitchen disasters - which included her not only burning a salad, but also attempting to cook steak and kidney pie with steak flavoured crisps and kidney beans. But within three months, Kirsty saw herself go from 'zero to hero' in the kitchen and won the first ever Disaster Chef competition.
“The Kenwood Disaster Chef competition is such a great opportunity for aspiring cooks to develop their cooking skills and grow in confidence in the kitchen. When it comes to baking, the options are endless – I’m constantly picking up new techniques and experimenting with different flavours – the important thing is to have fun and simply give it a go."