Caterer and Hotelkeeper – 28276

Darren Brierley (left) and Paul Fyvie (right) have respectively been named Granada Restaurants' Senior and Junior Chefs of the Year following a cook-off held at Highbury College in Portsmouth last month.

Brierley, head chef at CRS (Co-operative Retail Services), Rochdale, fought off stiff competition at the Garde d'Or-sponsored event with his three-course meal featuring cold-pressed salmon and potato terrine, lightly smoked haddock and egg salad with red pepper emulsion and chive vinaigrette. Fyvie, a commis chef at Amerada Hess, Aberdeen, offered a meal including braised lamb shank on mixed bean cassoulet with apple and mint-scented crushed potatoes and glazed baby carrots.

The chefs had to produce their menus for eight covers for self-service in a staff restaurant. Their skills were then tested further when they were asked to adapt their menus so that they were suitable for directors' dining.

In addition to their titles, Brierley received £1,000 and Fyvie was awarded £500.