Their prize is dinner for two for each of the chefs at a choice of restaurants. Their winning menu was:
- BBQ Gressingham Duck, Ginger Spiced Sausage, Textures of Plum and Duck Jus
- BBQ Beetroot, Raspberry, Caramel, Vegan Ricotta with Pumpkin Seed, Braised Grains
Francois Gautreaux, chair of ACE, said: “It was our second year with this new outdoor, charcoal based cooking format and I think the chefs really stepped up their game this year. It was fantastic to see so many people from all over our industry together to support these talented and courageous chefs.
“Well done to Vacherin for securing its second consecutive win. If they keep this up, we’ll have to introduce a hall of fame section to this competition. Thank you to all our sponsors and thank you to all who came out to show their support.”
BaxterStorey were announced as the runners-up and Lexington were named in third place. The judges were Ben Tish and Sabrina Gidda. Leftover food ingredients were distributed by the venue 93 Feet East to a local food bank that helps feed local people, so nothing went to waste.
Competing from across the foodservice industry were BaxterStorey, Bennett Hay, Besoke Food Group, Blue Apple, BM Caterers, Holroyd Howe, Houston and Hawkes, Lexington, Restaurant Associates, Searcys, Thomas & Tate and Vacherin.
ACE’s chosen charity for 2024/2026 is London’s Community Kitchen. Over £600 raised by the raffle was be donated to them.