The candidate who scored the highest mark in each section was announced as the Royal Academy of Culinary Arts Young Chef, Young Pastry Chef and Young Waiter of the Year. The winners included:  

• Kitchen: Thomas Fenemer, Junior Sous Chef at The Newt in Somerset
• Pastry: Caitlin Walsh, Pastry Chef de Partie at Harrods, London
• Service: Daniela Mayer, Assistant Restaurant Manager, at The Gleneagles Hotel, Scotland

Kitchen Finalists had five hours to produce four portions of a starter, using ingredients from a mystery basket, where globe artichoke and poached egg were the central components and had to shine through; a single salmon en croute following a recipe; and four portions of their own interpretation of a strawberry vegan dessert.

Pastry Finalists had five and a half hours to produce 30 canapes, comprising of ten millefeuille, ten sweet bouches and ten savoury bouches; six verrines suitable for vegans and containing seasonal fruits; and two Sacher Torte following a recipe from the late Professor John Huber.

Service Finalists were tested in their mise en place, silver service skills filleting a dover sole, and decanting and describing wines, to a table of two guest judges.

Williams, chairman of the Royal Academy of Culinary Arts, said: “The Annual Awards of Excellence provides a much-needed opportunity to showcase the exemplary talent of our brightest young chefs, pastry chefs and waiters working throughout our culinary and hospitality industries.

“I hope that by taking part in the process, all candidates are motivated and inspired to continually better themselves through training and experiences, and then pass their knowledge onto others as they progress through their careers.”