Competitors had to cook and serve two different main course dishes from a 3lb chicken using the legs and breast and at least one of Major’s Mari-Base marinades - including the four new varieties launched at the show (Caribbean Jerk, Honey, Lemon & Mustard, Moroccan and Tennessee).The chefs were judged by Craft Guild of Chefs Executive Committee Members Christopher Basten (Culinary Team Captain), Steve Munkley (Chairman), Nick Vadis (Vice Chairman) and David Mulcahy, (Skillery Director and Vice President) on their culinary, presentation and hygiene skills and their ability to marry different flavours together in one dish.Competitors included:Lee Cadden – Folio HotelsLee Harker – Richmond Hill HotelRichard Edwards – Royal Garden Hotel Florent Regent – Westminster Kingsway CollegeJames North – Westminster Kingsway CollegeKarlene Gaskell – BA Waterside – Compass EurestKeisha Williams – Westminster Kingsway CollegeAaron Givons – Great FostersSimon Harris – Bedford CollegeTHE WINNER, Richard Edwards from The Royal Garden Hotel, received £1,000 of CCS Vouchers whilst the runner up Keisha Williams from Westminster Kingsway College, received £500.Richard prepared a chicken curry using Major’s Thai and BBQ Mari-Base marinades with Basmati rice, mango puree with a warm oriental salad. For his second dish, he presented spinach and risotto pan roasted chicken breast, sweetcorn puree with spinach and risotto potato.Keisha prepared a hot tomato marinated ballantine stuffed with a chorizo and sweet pepper mousse served on a polenta and basil pesto with sautéed baby courgettes and chorizo oil. For her second dish, she presented a Bombay marinated chicken breast filled with an aromatic farce accompanied by okra bharji, chickpea pakoras and lime & pickle dressing.Judges said of the winner: “We were looking for taste and flavour in the dishes presented and Richard’s dish allowed the flavour of the Mari-Base to come through.”Commenting on the competitions, David Bryant, Major International managing director, says: “We are keen to encourage talent at all levels but understand exactly how daunting it can be for some people to enter big competitions.“That’s why we have not only made the options for entry so wide but have opened it up to entrants over 23 who may not have had the chance or experience some other senior chefs have and who could go on to wow the world if given the chance.“All of the competitors did well to enter and complete the competition and I hope it encourages more chefs to enter next year. My sincere congratulations to Richard and Keisha.”