Now in its 6th year, the SACC set up by the Aagrah Group of Restaurants' managing director and executive chef Mohammed Aslam and supported by Kingfisher, LWC, Cobra and Barclays, saw the national finals of the competition take place at Leeds City College. The competition, which aims to encourage chefs to be creative and adventurous with their own recipes, is open to professional chefs able to produce South Asian cuisine from all culinary and cultural backgrounds currently working in restaurants, hotels and for food manufacturers. In the cook off eight finalists from across the regions had to produce a starter, a seafood dish, two main courses using chicken, lamb or vegetables – one as a healthy option and the other as an innovative dish, plus a rice dish. All the dishes had to be creative and adventurous, with chefs using their own original recipes to win the title. Natarajan, whose previous work experience included time with the Radisson & Intercontinental Hotels in Dubai, received his trophy and a cheque for £1,000 at the joint Aagrah Restaurant's 28th annual charity business dinner and SACC awards ceremony. Second and third place winners – Chanda Bhalla from the Laxmi Restaurant in Huddersfield and Ankur Baria from Mint & Mustard in Cardiff – received trophies and prizes of £500 and £250 respectively, while two special prizes were given to innovative and healthy dishes. Sudhir Sethumohan from Punitha's Wine & Dine Restaurant in Cardiff won the Healthy Recipe Award and Chetan Varma from Indya Restaurant in Holmfirth won the Innovation Award.