and encourage them to achieve the highest possible standards in their chosen profession and to give them a leg up to become successful in their career.
To be successful, candidates had to attain a score of 70% or over in the tasks set and judged by honorary president, Jason Atherton, chef-patron of the Social Company, Martyn Nail, executive chef at Claridge’s in London and Hywel Jones, head chef at Restaurant Hywel Jones by Lucknam Park and chaired by John Williams MBE, executive chef at The Ritz London and chairman of the Royal Academy of Culinary Arts.
The finals saw service finalists set up and silver serve a 3-course meal, decant and describe wines to a table of two guest judges.
Then, kitchen finalists had five hours to produce four portions of a starter with ingredients from a mystery box with mackerel as a central component. Then they had to make four portions of their interpretation of a French trimmed rack of lamb; and finally a Savarin finished with Chantilly cream, strawberries and raspberries.
Pastry finalists had five and a half hours to produce 15 vegan bonbons, 15 Swiss rochers, 15 marshmallow lollipops and an entremet-style christening cake that sat on a nougatine stand.
