Champkin, 22, Chef de Partie at L'Enclume in Cartwell, Cumbria had 90 minutes to create a starter and main course. The challenge was completed under the watchful eyes of the judges plus over a hundred spectators at The Restaurant Show, Olympia.

His starter of Penny Bridge Dexter, Oysters, Soy & Sea Herbs followed by his main course of Cornish Monkfish, Miso, Radish, Turnips & Hen of the Woods have won him a 7-day working-trip to Japan.

Michelin-starred Chef Simon Hulstone, chair of the 6-strong panel of judges said; "Ben's dishes looked and tasted absolutely stunning and showed good innovative use of soy sauce.

Each dish had to use Kikkoman Naturally Brewed Soy Sauce as an integral part of the recipe.

Champkin said: "I feel fantastic! I really enjoyed taking part in the Kikkoman Masters 2015 competition. The other 7 finalists had very good dishes so I knew it was going to be tough.

“I was pleased with my dishes and thrilled to win the title Kikkoman Masters 2015 Winner.  A trip to Japan is a lifetime opportunity and a chance to learn more about the wonderful Japanese culture and cuisine.”

Ben, a chef for 5 years is no stranger to competitions.  He was crowned Young Chef of the Year in 2013 and competed in the Culinary World Cup team in 2014.

Kikkoman UK Manager, Bing-yu Lee said: “The Kikkoman Masters gives innovative chefs the opportunity to showcase their creativity and skill and at the same time experience the quality, taste and versatility of Kikkoman Naturally Brewed Soy Sauce. The standard of entries was exceptionally high and Ben is a worthy winner.”

1st Runner Up was awarded to Craig Bateman of Compass HQ.  Craig was presented with £350 of catering vouchers.  2nd Runner up was given to Fred Wilson of Colettes, The Grove Hotel, Hertford who wins £150 of catering vouchers.

The final 8 competitors and their dishes were:

Craig Bateman, Ceviche of Scallop, Deep Fried Soy and Chilli Jam, Soy Biscuit, Pickled Veg, Baby Pak Choi followed by Sticky Soy Pork Belly, Soy Infused BBQ Gem Lettuce, Mini Soy Onion Rings, Mango & Chill Salsa

Ben Champkin, Penny Bridge Dexter, Oysters, Soy & Sea Herbs followed by Cornish Monkfish, Miso, Radish, Turnips, & Hen of the Woods

Joe Fallowfield, The Cornish Sea Bass Wild Mushroom Risotto, Kikkoman Soy & Porcini Tea followed by Charred Venison, Soy & Shoulder Faggot, Red Cabbage, Celeriac, Soy Braising Jus

John Grabecki, Kikkoman Soy Marinated & Hay Smoked Mackerel, Horseradish Crème Fraiche, Radish, Turnip, Citrus & Soy Glaze followed by Kikkoman Marinaded Beef Rump, Charred Roscoff Onion, Rainbow Kale, Beef Dripping Emulsion & Burnt Onion Crumb

Andrew Jones, Tea Smoked Mackerel with apple Kikkoman soy gel and crispy shallot followed by Kikkoman soy glazed fillet of beef with baked beetroot and foie gras roll. Kikkoman Soy Sauce butter sauce.

Danny Mould, Foie Gras Ganache, Soy & Wild Mushroom Gel, Apple, Hazelnut Tuille followed by Pace of Wild Sea Trout, White Onion and Soy Puree, leeks, beetroot, charred shallot & rye & Soy Crisps

Jamie Park, Cured Yellow fin, mushroom, English truffle and soy followed by Black beef with soy poached beets, maple roasted shallot and burnt cabbage

Fred Wilson, Mackerel, poached & pickled with fennel escabeche and oil, cured cucumber, orange and soy reduction cooking broth followed by Pan Roasted Lamb Rack with wild Mushrooms, Edamame Beans, roscoff Onion and 'teriyaki' sauce.
 
The 6 judges were:
Simon Hulstone, Michelin-starred Chef at The Elephant, Torquay
Brian Turner, CBE
Scott Hallsworth, Kurobuta
Stefan Chomka, Editor, Restaurant Magazine
David Mulcahy, Vice President, Craft Guild of Chefs
Mr Bing-yu Lee, Kikkoman UK