More than 20 chefs from across the company entered the competition by submitting a seasonal menu for 20 guests. The entries were whittled down to a final four, who competed in a live cook-off at a BM client site in London.

Jack’s canapés were a goats’ cheese and truffle cannelloni with walnut ketchup, and a faggot made with duck liver and heart on crispy duck skin and celeriac purée. His petit fours included an Islands Chocolate sablé biscuit with pistachio tuille and an almond financier with blackberries.

As part of his prize, Jack will experience meals at Michelin-starred No6 by Paul Ainsworth in Padstow and Outlaw’s New Road in Port Isaac followed by a trip to Coombeshead Farm for dinner and an overnight stay, as well as a farm tour and pig butchery masterclass.

Antony Prentice, BM’s managing director, said: “The competition is a great way to challenge, inspire and celebrate the culinary prowess of the brilliant chefs we have working at BM sites up and down the country. The event really showcased the talent we have within the group, not least our newly crowned Chef of the Year, Jack. A huge congratulations to Jack and all the shortlisted finalists.”