Hulstone lands Midlands Chef of the Year title

Simon Hulstone, head chef of Cheltenham's Bacchanalian restaurant at Hotel on the Park, has won the second Midlands Chef of the Year title.

The 27-year-old, the UK's first and only chef to win a gold medal at the Youth Skill Olympics back in 1995 and a former National Chef of the Year finalist, beat off the challenges of seven fellow finalists at the competition's cook-off staged at Birmingham College of Food, Tourism and Creative Studies last month.

"The Midlands has a lot of quality chefs and to come out on top is fantastic," said Hulstone, who was competing in the Aubrey Allen-sponsored event for the first time.

Like his seven rivals - each of whom had won through from a semi-final cook-off after an initial paper judging round - Hulstone was required to draw up and cook a three-course menu from a surprise basket of ingredients presented on the day of the final. He had two-and-a-half hours in which to cook the two-cover meal.

His winning menu comprised warm salad of scallop and chorizo, confit tomatoes with balsamic syrup; roast saddle of lamb, Parmentier potatoes, creamed vegetables and Madeira cream; and hot chocolate fondant with coffee panna cotta and pecan ice-cream.

"I went for flavour and presentation rather than going over the top on skills," said Hulstone. "The judges asked for a balanced menu and I tried to emulate their style of food."

Roger Narbett, chairman of the judges, said: "He showed skill, his preparation was first class and his execution was excellent."

Hulstone wins a cash prize of £2,500, an all-expenses-paid trip for two to French gastronomic capital Lyon and automatic entry into the National Chef of the Year final to be held in London in September.

Judging panel

Roger Narbett, chef proprietor, Bell and Cross, Clent, Hereford & Worcester (chairman)

Kevin Viner, executive chef, the White Hart Hotel, St Austell, Cornwall

David Mulcahy, chairman, Craft Guild of Chefs

Claire Clark, head pastry chef, Hilton London Metropole

Christophe Marguin and Guy Lassausaie of the Toques Blanches Lyonnaise (France's leading chefs' organisation)