Winning chef Emily Clark, said: “So much time and hard work went into competing but it has been the most rewarding experience. I have had so much support throughout the competition, so it was an amazing feeling to be able to bring home the trophy to everyone at GLG Partners.”
This year over 100 chefs entered the competition and the team got it down to seven finalists who competed in the annual cook-off.
The seven finalists were: Emily Clark, Chef de Partie at GLG Partners; Louise Roberts, Lex School of Talent Graduate; Tim Blake, Head Chef at Man Group; Phil Read, Sous Chef at Standard Bank; Kristian Cooke, Commis Chef at Linklaters; James Willis, Senior Sous Chef at London Business School; and Fran Owen, Chef de Partie at Knight Frank.
Emily’s winning menu included a starter of smoked eel, walnut puree, baby gem, dressed with maple and poached egg yolk, followed by duck a l’orange, poached duck breast, duck crackling, burnt orange puree and orange carrots, with a dessert of lemon poppy seed cake with liquorish and fennel sorbet.
Emily will get the chance to compete in Elior’s Chef of the Year Competition as well as a tasting menu for two, with wine, at Phil Howard’s two Michelin starred restaurant, The Square.