The 26-year-old had just 90 minutes to create a starter and main course under the watchful eyes of judges and spectators at The Restaurant Show (Olympia). 

Using Kikkoman Naturally Brewed Soy Sauce in each dish, Wilford’s menu comprised: a starter of soy cured mackerel, cucumber, fennel and wasabi followed by koji aged duck breast poached in master stock with butternut squash and fermented king oyster for main.

He said: “I was runner up last year so delighted with this year’s result.  I’ve really enjoyed taking part in the Kikkoman Masters but I knew the competition was tough as all the chefs’ dishes were of a very high standard. A trip to Japan is a great prize and I can’t wait to experience the wonderful Japanese culture and cuisine.”

Brian Turner, competition compere and judge, commented: “(Wilford’s) winning dishes looked and tasted wonderful, highlighting perfect use of Kikkoman soy sauce.”

Claiming the competition “gives innovative chefs the opportunity to showcase their creativity and skill” Kikkoman UK manager, Bing-yu Lee, added: “The standard of entries was exceptionally high and Fergus is a worthy winner.”

Sam Nash, junior sous chef at L’Enclume, came in second place.