The four finalists, Sophie Robinson from Avon Cosmetics, Martin Dronitz of Young & Rubicam, Peter Stoner of Applied Intelligence, and Sam Morgan, secured their places in the final after triumphing at one of two fiercely contested heats that demanded the creation of two main course in an hour on a budget of just £10.
Morgan’s menu comprised of pheasant breast, confit leg, madeira jelly, charred shallot, celeriac and blackberry jus, followed by chocolate and honey mousse, salted peanut praline, crystallised chocolate with peanut and greek yoghurt foam.
The judging panel included Ryan Holmes, Catermasters development chef, and Steve Oram, Nestlé Professional’s business development chef.
Holmes said: “This competition is a fundamental part of the Catermasters business. We are privileged to work with gifted and dedicated chefs and it’s important for us to nurture this talent and give them the platform to showcase their culinary skill and flair and inspire others.”
As well as the title of Catermasters Senior Chef of the Year, Morgan was awarded a prize package of a trip to Paris from Catermasters and a box at the O2 Arena to see comedian Russell Howard from Nestlé UK.
Catermasters, which merged with Host Management in August 2014 to create the HCM Group, have a combined team of 1500 who provide services at nearly 250 sites across the UK and Ireland to clients in business & industry, leisure, conference centres, independent schools, further and higher education, and the healthcare sectors.