On the final day of the final yesterday (November 4th) held at Warminster Cookery School they cooked a starter of vegan samosas with tamarind chutney, followed by roulade of seabass with bouillabaisse, a main course of duck breast with apple and mushroom stuffing and duchess potato, braised red cabbage and orange sauce.
For dessert they delivered a sticky toffee pudding.
Prue Leith, who joined the judging panel for the final day, told the finalists: “I have never been involved a judging a competition that has made me so emotional.
“The standard of the food you have produced with the restrictions you face has been remarkable.
“I hope that this competition is the start of helping to make a career as a chef in the NHS something that catering college students will aspire to in the future.”
The judging team of Nick Vadis, Craig Smith, Emma Brookes and Phil Shelley were joined on the final day by Prue Leith and Harry Lomas.
Launched in July, with a round of regional heats held throughout England through August and September.
Final featured seven teams of two that included a two-day mentoring event hosted by First Choice in Cannock, followed by six days of cook-offs at Warminster Cooking School, courtesy of apetito, which challenged the chefs to produce food to a range of different briefs.
These included a breakfast challenge, children’s menus, plant-based options, energy dense dishes, allergen-free menus, home-cooked meals, sweet and savoury snacks and light options.
Over the six days teams were eliminated until three contested the main final.