Taking place in front of a live audience, the grand final saw 14 teams from the foodservice sector go head-to-head, as they planed and prepared a main course and dessert in 30 minutes - using ingredients given to them half and hour before. These included: guinea fowl, cannon of lamb, black pudding as well as a selection of fresh seasonal vegetables, fruits and store cupboard ingredients.
Designed to champion “up and coming young talent,” each team included one chef under the age of 25, as well as 19 year old judge, Connor Blades – chef Adam Handling’s apprentice. There was also a separate Young Chef award, which was awarded to Louise Roberts (23) from Lexington. She said: “I took part last year but I was a bag of nerves. I really think I’ve progressed in a year and I’m over the moon to have won the Young Chef award.”
Crowned the winners for their pan-fried lamb with charred cauliflower, pickled courgette, tahini yoghurt and crispy shallots, Terry O’Riordan and Faye de Souza from Restaurant Associates also served smoked, salted dark chocolate mousse, pickled blackberries, roasted plums and spiced crumble for dessert. As well as a personalised Bragard chef jacket and goody bag from prize sponsor, Collins King (which all entrants received), they also took home a meal for them and their partners at Monica Galetti’s ‘Mere’ restaurant.
De Souza said: “I’m overwhelmed – we just didn’t expect to win. We work on different sites and teamed up for the competition. I’m doing Young Chef of the Year next week, so I’ve been practising cooking under pressure.”
O’Riordan added: “We didn’t practice together beforehand as there’s not much you can do when it’s mystery ingredients, so we decided to see what was in the box and just go for it!”
Included in the panel of judges, comprising: Adam Handling, founder of The Frog Restaurant and his apprentice, Connor Blades; Daniel Ayton, world vice president of the World Master Chef Society, and Mike Reid, executive chef at M Restaurant, who said: “The standard overall was very good, but the quality and presentation of the winning menu was outstanding.
In second place were Stuart Tarff and Louise Roberts from Lexington, followed by Imanol Beitia and Marc Bright from Vacherin in third place.
Ayton concluded: “I’m blown away every time I come here at what they can achieve with an induction hob and an oven.”