The awards were presented by Michelin-starred chef Pierre Koffmann, with Sinden winning the 25 years old and over category, cooking a three course menu and Emmess taking the title in the under 25 years category with a two course menu.

Paul Dickinson, Fuller’s Head of Food, said: “I am absolutely thrilled for Gavin and Luke. They are both worthy winners and I am excited about their future with us which will inspire the rest of our chefs to rise to the challenge for 2017.

“Competition was high and the judges were looking at the chefs’ skills and methodology in their cooking, but also at their menus, the presentation, the flavours, and the execution of the ingredients and the balance of each dish.

“This competition raises the profile of food in Fuller’s, it is an important driver for our business and so it is brilliant that we can recognise the very best chefs in our team in order to secure long term success.”

Sinden and Emmess were crowned victorious following a final cook-off, where they went head to head against other Fuller’s Chefs in both categories. They were challenged with designing a menu using the following seasonal ingredients: Cornish Orchards trout, Texel white lamb and rhubarb.

Sinden’s winning menu comprised Cornish Orchards cured and torched trout, cucumber jelly, pickled cucumber and grapefruit. Roast saddle of lamb, anchovy crumb, rocket and smoked potato espuma, glazed carrot and lamb jus. Poached rhubarb, vanilla cake, lemon curd and basil meringue.

Emmes’ winning menu included: pan roasted Texel loin of lamb, minted green pea gazpacho, harrisa, fondant potato, confit cherry tomatoes and pea shoots. Warm pistachio and olive oil cake, rhubarb semi freddo, pistachio sugar, rhubarb coulis and baked rhubarb.

The prize for both winners is a trip to Dubai, where they will have two days working with Tristian Farmer of Social Marina and two days working with Darren Velvick at The Croft.  They will also both feature in Fuller’s new food campaign: Fuller’s Kitchen.