Now in its fourth year, the all day event sponsored by Major International was held at Cambridge Regional College on October 31 and was attended by more than 200 competitors and guests, with competition categories ranging from lamb and pasta to petit fours and cocktail-making.

Entrants for the Chef of the Year competition were asked to prepare a three-course meal containing any Major product in the starter and main course, and one of its five fruit bases in their dessert.

Carter said: “I’m chuffed that I won. I’ve been using Major’s stocks and sauces for some time in my kitchen, as having consistency in a product is so important to my team. Not only that, the after support you get from the development team is second to none.”

Vladimir Hromek from the Riverside Restaurant at The University Centre, Cambridge, came second and Byron Franklin from Clare College, Cambridge, came third. All three chefs received a medal, certificate and vouchers.

The judges were: Simon Hulstone, head chef of the Michelin-starred Elephant Restaurant in Torquay; Royal Air Force Sergeant and chef Mark Sweeney; and Major International’s executive development chef Brian Eastment.

“All seven entrants competed to a very high standard and there was an interesting combination of flavours used in the dishes,” said Eastment. “Matt stood out as he showed consistency in his overall three dishes. He achieved three dishes of high standard with good flavour profiles pleasing the judges’ taste buds.”

Carter’s menu consisted of pan fried red mullet, white bean purée, fennel and heritage tomato salad with a shellfish butter sauce, followed by loin of Denham Castle lamb with ratte potato purée and a black garlic and port reduction using Major’s vegetable and roast onion stock bases, and beef and red wine jus. Dessert was pistachio, cherry and chocolate mousse cake using a cherry fruit base.