Slimming, who took the title following a cook-off at the head office of property specialist Knight Frank last week, won a stay plus the 10-course tasting menu for two at Raymond Blanc's Le Manoir aux Quat'Saisons.
They were judged by Trinity's Adam Byatt, ex-French Laundry pastry chef Claire Clark, Mark Flanagan of Buckingham Palace, chef-restaurateur Chris Galvin and Amanda Afiya, web editor of Caterersearch.com.
All competitors, including the semi-finalists, received a signed copy of Byatt's How To Eat In cook book.
The six finalists were given three hours in which to produce a three-course menu from a set basket of ingredients. The winning dishes from Slimming comprised seafood broth with razor clams, mussels and salmon; duck wellington, butternut squash purée and thyme and Madeira sauce; and rhubarb and apple upside down cake with vanilla ice-cream.
Lexington chef-director Robert Kirby said: "A truly fantastic result, particularly as Aaron is a junior chef who competed against Lexington's finest senior chefs and came through. This underpins our commitment to the next generation of superstars."
Visit Table Talk](http://www.caterersearch.com/tabletalk/media/lexchef2010/lexchef2010-video-10086.aspx) to see a video from the LexChef 2010 event.
By Janie Stamford
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