of girolles and ceos, pickled onion petals, parsley oil, pomme puree and sauce Bordelaise with a side of braised beef, foie gras, celeriac, carrot, parsley and chapelure. For dessert was chocolate souffle, creme chantilly and hazelnut.
In third place was Ben Cowley from Simpsons restaurant in Birmingham - in August this year he was crowned the Craft Guild of Chefs top chef (kitchen) in the Graduate Awards 2018. His menu was carrot with broth, smoked cheese and black garlic; pigeon, breast, offal ragu, red cabbage and hazelnut; baked apple, caramel tuille and brown butter ice cream.
This year the 17 finalists had two hours to cook a vegetarian starter and then a main and dessert of their choice. As the winner Matt will now be automatically entered into the Young National Chef of the Year.
Peter Griffiths, President of the British Culinary Federation said this year there was a 'clear winner' and he is impressed with the high standard of entries from high end establishments 'which gets better every year'.
He said: "Credit to all the youngsters because they all performed really well - it's extremely tough to come in to a competition but they've all delivered and they should be proud of themselves."
There was also an award for the best starter which was won by Megan Connor from The Red Lion who cooked Wrekin blue panna cotta with beetroot textures, hazelnut crumble and truffle honey. And the best dessert was won by Jacob Major from The Manor House Hotel.
