The sous chef at The Wykeham Arms, Winchester, Hampshire, has won the Fuller's Chef of the Year competition 2018.

Andy Bunting won the overall title alongside Amber Barnes, also a sous chef at the King's Head, Wickham, Hampshire, who took home the junior chef of the year award.

Andy's three course menu won a final 'cook off' which included designing a menu around core seasonal ingredients, including lamb, scallops, raspberry and lemon.

 

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His prize winning dishes included a south coast scallop ceviche with cucumber, apple, and chilli to start, followed by Romsey White Texel lamb lion with English asparagus, morels, and mint just, and finishing with a lemon flan, shortbread and raspberry textures for pudding.

Amy's two course menu included Romsey White Texel lamb cutlet, chicken and tarragon mousse, broad beans, mint and fondant potato, followed by a lemon and raspberry cheesecake.

 

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The cook off, which was held at Fuller's Griffin Brewery in Chiswick, was judged by Michelin-starred chef Russell Brown, British Beer and Pub Association public affairs manager Josh Green, Michelin-starred chef Pierre Koffmann, butcher William Owton, Roux scholar Mathew Tombinson, and food blogger, David William.

 

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Additionally, a restaurant service award went to Luke Guthrie, also from The Wykeham Arms, Winchester, and judged by award-winning licensees, Roz and Nick Parkinson, of the Royal Oak, Paley Street, Berkshire.

Paul Dickinson, Fuller's director of food, said: "I am absolutely overwhelmed for Andy and Amber. They are both exceeded the challenge set to all those who entered, with great innovation, skill and creative approach, simply perfectly executed on the day for the judges and customers.

"Competition was high and the judges were looking at the chefs' skills and methodology in their cooking, but also at the balance of their menus, the presentation, the flavours, and the execution of the ingredients."