Ruth Hansom from Westminster Kingsway College, London has been awarded first prize by the Master Chefs of Great Britain (MCGB) in their Young Chef of the Year competition.
Six young chefs battled it out at Westminster Kingsway College London in the final cook-off of a three-course meal for two. The menu had to include a starter using a flat fish so that competitors could show the key skills of filleting and de-boning; the main course required a whole chicken to be prepared for a classic sauté dish; and the dessert was left to the chefs to decide.
Hansom (pictured with Nick Green from sponsor Villeroy and Boch) impressed the judges with her menu of plaice paupiette, brown crab and cognac mousse with asparagus spears, cauliflower purée, toasted almonds; coq au vin, turned glazed carrots and swede and pomme fondant; and chilled rhubarb soufflé, ginger streusel and caramelised orange.
Judges included Bill Bryce of Bryce's Seafood Restaurant, John McGeever from St Edmunds Hall in Oxford and Alan Whatley, chairman of the Association of Pastry Chefs.
Runners up were: Connor Godfrey from Wilton's Restaurant; Daniela Seitz of Westminster Kingsway College; Blair Baxter, Rudding Park; Shonagh Stark, South Lanarkshire College and Rory Welch of Broad Chare.