Alan who is based in Suffolk, won the title in the tough competition which challenged him to cook the dish in 45 minutes with a maximum budget of £1.85 per portion. He was the only chef to finish his dish from scratch within the time frame given. Alan said: "This was a tense and challenging competition. But fortunately the time frame, the budget, the established audience in front of me and the fact that I had to go back on stage to demonstrate how to make a home-cooked ham after the competition didn't throw me at all. "Of course I'm delighted to have won but particularly because my dish featured pork. It's such a versatile meat and there are so many ways in which the carcase can be used that it was a perfect choice for the competition. "When I found out we had to work to a 45 minute time frame, it really made a difference to the cut of meat I could use. Pork tenderloin was an ideal choice as it's simple to prepare plus it can be cooked quickly. "The dish itself is wonderfully tasty and tenderloin is very tender when cooked. By adding cider to the dish it gives a lovely flavour and enhances the sweetness of the pork. A dish such as this would make a perfect addition to any menu." Other winners were: Cost Sector Chef of the Year Gerry Henry, University of Derby Skills for Chefs Chef of the Year Mickael Weiss, Coq d'Argent