With 30 minutes to create a dish using rice as the main ingredient, Hodgson beat seven other young finalists (21 and under) with his street food-inspired, vegan dish featuring basmati rice, pineapple, coconut cream, edamame and cashews.
As well as the winning title, Hodgson was awarded the first ever gold medal in the competition’s history. He said: “It feels really good (to win); the adrenalin is going.
“To have won with a gold – the first for a Tilda Young Chef winner – is amazing. I love Asian food and all the flavours and textures that come with it. My Thai spice pineapple rice is glazed in a mango vodka, so it’s sweet, sour and very good – I’m delighted the judges liked it.”
As part of his prize Hodgson received free membership to the Craft Guild of Chefs, as well as automatic entry into the Tilda Chef Team of the Year in 2020.
Annette Coggins, Tilda UK head of foodservice, commented: “Congratulations to Dylan - our first ever gold winner for Tilda Young Chef of the Year.
“The Thai spice pineapple rice ticks the boxes on every level for presentation, flavour, as well as textures.
“It truly showcases how Tilda’s versatility can help chefs meet the trends that are shaping menus – from vegan and street food to global cuisine. It’s a fantastic dish and a very worthy winner.”