The team, which included Bob Brown, Malcolm Emery, Michael Godfrey, Clare Gould, Tom Parry, Leon Smith, KP Glen Wilkinson, cooked a three-course meal for 100 covers comprising gilt head bream, tortellini of shellfish, creamed leeks and shellfish bisque, a main course of roasted saddle of rabbit with Cumbrian ham, winter vegetables, braised potato, elderberry port jus and for dessert, Timberley rhubarb pudding, lemon and pine nut iced parfait and rhubarb milkshake.
The Sodexo Young Chef of the Year competition, which took placeon the same day, was won by Aimee Sutcliffe of Eton College, Windsor.
Sutcliffe, who received a gold as well as the title, was competing against Derek Wright, Ascot (gold), Raymond Cavanagh, Sheriff Court, Glasgow (silver), Chris Moore, Papworth Hospital (bronze) and Michael Bendall, Zurich Financial Services (bronze).
The competitors were asked to prepare four plated covers of a two-course meal consisting of a main course and dessert within 60 minutes. The finalists were chosen from semi-final heats and had to be younger than 25 years of age at the beginning of this year.
By Amanda Afiya
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