competitions

Sodexho has honoured various employees at the company's annual awards, including naming its UK Chef of the Year and Junior Chef of the Year.

Jack Evans, executive chef for the Scottish Parliament, was awarded the title of Sodexho Chef of the Year, while Robin White, a commis chef at Cumberland Lodge in Windsor, took the Junior chef title at the awards ceremony at the Lord's Cricket Ground in London last month.

The final rounds of both competitions were held in October, each featuring seven contestants. They were given two hours to prepare a three-course menu, which each chef had devised before, to comprise a pasta starter, a main course using sea bass, and a dessert with chocolate as the main ingredient.

Evans's winning menu included a starter of an open lasagne of Perthshire wood pigeon with wild mushrooms, creamy truffle with Jerusalem artichoke and an aged port with pigeon jus, while White's menu included a prepared pan-fried sea bass with mussel soup and saffron potatoes as the main.