Daniela Prela of the Ritz London has been crowned winner of the British Culinary Foundation's (BCF) Young Chef of the Year 2023.
She beat 11 other finalists, who were tasked with producing a three-course meal for two covers in two hours at University College Birmingham on 13 November.
Competitors had to make a cod-based first course, a main course using ribeye of grass-fed dry aged Irish beef from Bord Bia, and a dessert of choice.
Prela's winning menu featured Cornish cod, coco bean, menton lemon, salsa verde and Alsace bacon foam; Irish rib eye, goat's butter braised celeriac, lovage, smoked bone marrow and sauce Bordelaise; and gianduja chocolate parfait, hazelnut brislet and banana ice cream.
Second place went to Jordan Johnson from Simpsons restaurant, in Edgbaston, while Tracy Cheung from Adam's restaurant, Birmingham, came third.
Cheung also won best starter, while best main course was awarded to Ben Perks of Toffs by Rob Palmer in Solihull, while Johnwon won best dessert.
Prela received a gold medal, a David Bache trophy, a £500 cheque and seeded entry into Young National Chef of the Year 2024, among other prizes.
This year's finalists are listed below:
Oliver Grieve, University College Birmingham Ben Perks, Toffs by Rob Palmer, Solihull Oliver Mitchell-Hewitt, Opheem Restaurant, Birmingham Jordan Johnson, Simpsons Restaurant, Edgbaston Jordan Holland, the Boat, Lichfield Tracy Cheung, Adam's Restaurant, Birmingham Deniz Gultes, Whittlebury Park, Northamptonshire Callum O'Grady, House of Commons Jake Goddard, Coworth Park, Ascot Daniela Prela, the Ritz, London Reece Brady-Temple, Legacy at The Grand, York Miklos Toldi, Galvin At Windows, Park Lane, London
The BCF Young Chef of the Year, now in its 26th year, is organised by BCF president Peter Griffiths. Judges included Gary Jones, formerly of Le Manoir aux Quat' Saisons, and Stuart Deeley of Hampton Manor.