Connor Godfrey, a young chef who works at the Ritz in London, has won the prestigious Tilda Risotto Challenge. Godfrey served a risotto primavera that impressed the judges at Wessex Salon Culinaire.
Godfrey's recipe earned him the top Gold Award in the annual event, recently held at Brockenhurst College, Hampshire, in association with the Craft Guild of Chefs.
John Moore of Tilda said: "Congratulations to Connor and all the other chefs who took part in Wessex Salon Culinaire, which once again proved a great showcase for emerging, young talent.
"The variety and nature of the risotto recipes served up by competitors illustrates its unrivalled versatility and ease-of-use which a growing number of chefs are now appreciating and making use of on their menus. Wessex Salon Culinaire gives chefs the chance to show their culinary expertise and is a great platform for them to get their first taste of competitive cooking."
"The challenge started really early in the morning, so I didn't get much sleep the night before, but as soon as we could start, I felt pumped and ready to show people what I could do. The competition only lasted 25 minutes - so I had to move quickly to get everything to the standard I wanted.
Godfrey started as a junior apprentice at the University of West London before undertaking a full apprenticeship at the Royal Garden Hotel in Kensington. He moved to London's Wiltons Restaurant for two years before becoming demi-chef de partie at the Ritz London.