To win the title Monkman had to cook two courses in an hour that came in under £10, and used local seasonal ingredients. His winning dishes included a main course of Addington partridge with beetroot and pearl barley risotto with pickled butternut squash and griolle mushrooms and sage beurre noisette. His dessert was poached autumn fruits with Ampleforth cider Sabayon with crumbled rosemary shortbread. The well deserved winner said: "Winning this title has given me more confidence. I worked hard perfecting my meals and spent hours at home practising. I love cooking and just want to get better. Everyone at work was really encouraging and it was both useful and daunting testing my dishes on my more experienced colleagues." Executive chef Richard Walton-Allen is delighted with the result: "Joel deserves this award and winning it will be an inspiration to the team here."