The eight finalists were tasked with preparing and presenting their dishes within a four hour timescale. The finalists supplied all their own ingredients, equipment and presentation plates. 

As part of the prize for winning, Petra will go on an educational visit to the pastry school in Milan run by Pastry World Cup champion Massimo Pica. The judges included chair Mick Burke, Thomas Leatherbarrow, Stuart McLeod, Barry Johnson, Matt Owens and Vicky Endersen.  

Matt Owens, chair of the Craft Guild of Chefs, commented: “It’s been an absolute pleasure to be part of this competition, The Craft Guild of chefs are all for encouraging the chefs of tomorrow. To ensure opportunities are there for many a year. The talent that has made it through today is simply exceptional. Each and every chef has been a credit to themselves and our industry.”

Additional winners:

• Best Restaurant Dessert: Lewis Jackson – Gleneagles Hotel
• Best use of Puff Pastry: Petra Vukovic- University College Birmingham (Adams Restaurant)
• Best Petit Fours: Jack Kirby – Heckfield Place
• Best Use of Tilda Jasmine Rice: Daniel Jarvis- Le Manoir Aux Quat’ Saisons

Murray Chapman, founder of A Passion to Inspire, said: “What a wonderful competition – very positive attitudes and the skills on show were stunning – well done to all the finalist and their support from their great mentors.”