More than 20 chefs from across the company entered the competition by submitting a seasonal four-course menu for six guests including a main course showcasing Herdwick lamb and a seasonal fruit tartlet dessert with either a frangipane or crème mousseline base and garnish.
These entries were whittled down to a final five, who competed in a live cook-off at a client site in London on the 26th of November. Each finalist was tasked with producing the canapes/amuse bouche, main course and dessert they submitted.
Radford said: “It was a great competition to be involved in. There was a lot of pressure on the night to make sure I nailed all the dishes as I have done while practicing and having the judges of that calibre looking at you while you do it was a bit daunting but so happy I did it.
“I feel really privileged to take part in this amazing competition and to cook alongside some great chefs. I feel very proud to have won cooking food that I love. Thank you so much to the other competitors, organisers, and the support along the way.”
His menu comprised of a wild mushroom velouté with ricotta dumpling and black truffle, Herdwick lamb from the lake district with turnip, chard and almonds and finished with a pear and bergamot tart and a classic syllabub.
Radford was praised for ‘demonstrating culinary skills and creativity whilst remaining true to the classics, focusing on flavour and ingredients’.
Angus Brydon, BM’s managing director, added: “Our Chef of the Year winner is going to get some amazing educational experiences as part of their prize, and a heartfelt congratulations to them for all the effort and energy they dedicated to getting themselves to this point.
“The competition itself is also such a brilliant learning and development opportunity for all our chefs who take part. I equally want to say congratulations to all our chefs who put themselves forward and demonstrated the amazing skill and talent we have in our kitchens across the business.”