Chef Tom Barnes was awarded the prestigious title when he won The Roux Scholarship 2014 after reaching the finals the previous year.
Roux Scholarship 2014 finalists
He was battling it out against a group of talented chefs which included: Scott Dineen of Goldman Sachs (Baxterstorey), London, Sabrina Gidda of AIG Group (Restaurant Associates)in London, Richard Pascoe of Oulton Hall, (De Vere Hotels) in West Yorkshire, David Salt, BNY Mellon (Restaurant Associates) in London and David White, Barclays Wealth (ISS), London.
He beat the five other finalists who all prepared Chartreuse of quail and sweetbreads with grape sauce at a cook-off held at Westminster Kingsway, London.
The young chefs had two and three-quarter hours to cook the Escoffier inspired recipe in front of the judges. Joining the Roux family this year were Brian Turner CBE, Gary Rhodes OBE, David Nicholls, James Martin, Andrew Fairlie and Angela Hartnett.
Roux Scholarship 2014 prizes
Tom received £5,000, courtesy of the Savoy Educational Trust, to support his development and an invitation to cook and train under the supervision of a leading chef at a prestigious 3-star Michelin restaurant anywhere in the world for up to three months. Tom opted to work at the Restaurant Hof Van Cleve in Belgium under the tutorage of acclaimed chef Peter Goossens.
Tom, who was working as a sous chef at Simon Rogan's L’Enclume in Cumbria has now been promoted to head chef of the two Michelin-starred restaurant.