Winner Adam Smith, hospitality chef for Independents, was joined by corporate service chefs Anthony Dye & Ashley Bax, alongside members of Sodexo’s senior team David Mulcahy, Robin Turner & Diane Camp - for a five course tasting menu at Alliance Group’s Hoxton development kitchen.

Speaking about the competition, David Mulcahy, food innovation & sustainability director, said: “The Sodexo Chef of the Year competition showcases the best of our culinary talent across Sodexo UK & Ireland. This year’s finalists and winners demonstrated their skills under pressure and judges were extremely impressed with the result.”

Combining Alliance Group’s produce with Essential Cuisine stocks & sauces, head of culinary Matt Owens created a menu featuring Handpicked 21 day aged beef, Handpicked ten day aged lamb, pure south venison & Lumina lamb.

Through rigorous standards and meticulous processes, Lumina lamb is 100% natural, free range, grass-fed and finished on specially cultivated chicory herb pastures in New Zealand.

Craft Guild of Chefs chairman, Owens added: “It was a pleasure to showcase our handpicked lamb and beef along with our Lumina lamb to the winners of Sodexo Chef of the Year. We are committed to supporting our chef community through innovative ways to use our products, thank you to Lockhart Catering Equipment, Essential Cuisine & RAK Porcelain.”

The menu was paired with a selection of wines from biodiverse vineyards across South Africa & New Zealand and presented on RAK porcelain courtesy of Craig Martin, RAK’s UK sales manager. The collections included new RAK Earth, inspired by antique traditions, and featuring traditional colours.