The results from the Compass Chef of the Year Awards have been revealed after the final stage of the foodservice company competition took place last night.
More than 200 competitors from across the varied Compass divisions battled it out in internal heats for a chance to win a place in the final which took place last night.
The final 24 company hopefuls competed to win Junior, Senior or Apprentice Chef of the Year as well as The Know Your Food award, which asks chefs to demonstrate their ability to create healthy and sustainable food, was also up for grabs.
In the senior competition, development chef Chris Pulfer from Restaurant Associates took gold, James Hart from UCL London won silver, and Shaun Reason from the Royal Military Academy (RMA) Sandhurst took bronze.
The Junior competition saw Craig Bateman, also from the RMA Sandhurst take gold, Andy Bastyan from MET office Exeter scoop silver, and Joel Rai from DACI Shrivenham secure bronze.
Judges included top chefs and restaurateurs Brian Turner and Jason Atherton, for whom junior and senior competitors had to cook a four-course meal in 90 minutes, using British produce and showcasing the latest food trends. The apprentices had to create a fish dish in 40 minutes.
Meanwhile, the Know Your Food prizes were handed to Alastair Gow from Edinburgh Castle in the senior category, while the junior prize went to Jordan Fordyce from Total Oil Aberdeen.
Senior and junior Chef of the Year prizes include a trip to Dubai to team up with the United Arab Emirates Compass Chef of the Year. Together they will design and cook dishes for a celebration dinner with over 40 Compass clients at the Jumeirah Emirates Culinary Academy. Last year's winners, Richard Abbott from Met Office Exeter and Amy Duthie from Haileybury College, will also attend.
Nick Vadis, UK executive chef, Compass Group UK & Ireland said: "This competition is fiercely contested by chef teams across our business and really showcases the amazing culinary talent that we have at Compass. The quality of the food produced by both our junior and senior chefs was outstanding; these chefs are a real credit to our business and I'm sure many of the junior chefs we saw today will be our senior chefs of tomorrow."
One of the country's largest foodservice companies, Compass saw a UK revenue of £1.9b in the year to 30 September 2013, and has more than 7,000 sites across UK and Ireland, including hospitals, oil rigs, workplaces, sports venues and schools.