24 year-old Di Bella, who is currently completing his Advanced Professional Cookery Apprenticeship with The White Horse Smokehouse & Grill in Steyning, quickly got to work planning his final menu of sea bass with salted bass branade, crab veloute and spinach purée; braised fennel trio of beef, pave of sirloin, beef liver and braised beef cheek with mushroom and cheek ravioli, celeriac purée and mushroom purée; and rhubarb and custard with rhubarb sorbet, rhubarb jelly, poached rhubarb, rhubarb meringue, rhubarb foam, crème anglais and custard cream, from a mystery larder.

He said: “I’m absolutely thrilled to have won the HIT MasterChef title! It was an extremely tough challenge, and I was up against some fierce competition, but I just tried to put everything I had learnt from my apprenticeship into practice.  I can’t wait to work at Pollen Street Social, it really is a once in a lifetime opportunity.”

Di Bella’s menu impressed the expert panel of judges – which included 2015 MasterChef runner-up Tony Rodd, Andrew Green CEO of the Craft Guild of Chefs, Jamie Jones owner of Yalbury Cottage, and Thomas Leatherbarrow Patisserie Consultant – for its creativity, palate and presentation.  

Paul Mannering, principal of HIT Chef Academy, said: “A huge congratulations is in order to all of our finalists who produced some truly outstanding dishes, demonstrating incredible skill and talent.  It was an extremely difficult decision for myself and the other judges to decide on an overall winner but Michael’s menu really stood out thanks to its advanced flavour combinations.

“It’s competitions such as this, which show just how important apprenticeships are for those looking to kick-start or further their career in Hospitality.  It’s vital the Industry continues to support the future culinary stars of tomorrow and it makes me extremely proud to see how far the six apprentices in this year’s competition have come.”

All six finalists are current apprentices and have previously competed and won regional heats before making it to the Grand Finals.  As national winner of the competition, Di Bella will now spend a week at Jason Atherton’s world-class, Michelin-starred restaurant Pollen Street Social, and will receive an annual membership with The Craft Guild of Chefs as well as a 1905 Dick Knives set and case.

The competition was run by HIT Training – the UK’s leading provider of training and apprenticeships in the Hospitality Industry – in collaboration with its recently launched Chef Academy.