Runner up was Saints Bay Hotel chef Ashraf Elsergany and in third place was chef Guiseppe Cerciello Rega from the Absolute End Restaurant – again both from Guernsey.They were among six professional finalists who had to prepare and serve three courses in two and a half hours in the cook off at the Guernsey College of Further Education.It was the first time Edwards had competed in the contest, and his winning menu consisted of crab and chorizo ravioli with saffron foam, followed by roast rump of lamb with pea and pancetta cassoulet, and sun dried tomato and basil polenta chips with an olive jus. Dessert was a white chocolate and elderflower cheesecake with poached strawberries.Eight young chefs in full time education put together two courses in the competition for the junior title, and young Jersey chef Glenn Noel aged 18 from the Atlantic Hotel in St Brelade came first, followed by Amy Wiseman from the Sueco Outside Catering in Guernsey and Sam McDonald from Longueville Manor in Jersey.His winning two courses were pan seared foie gras with caramelised apples, macadamia praline, and toasted brioche with an orange and vanilla jus, followed by roast fillet of halibut, crab crushed jersey royals with saffron bubbles.A lifetime achievement award was presented to Peter Yates, co-founder of the well established and award winning business Sueco Outside Catering.Words: Sheila Eggleston