The AAE recognise and encourage the most talented and ambitious chefs, pastry chefs and waiters and since launching in 1983, over 500 young professionals have achieved the award.

To achieve the Award candidates had to attain a score of over 70% in the tasks set and judged by industry luminaries, chaired by John Williams, executive chef of The Ritz London and chairman of the Royal Academy of Culinary Arts.

Kitchen Finalists had 5 hours to produce four portions of a starter, using ingredients from a mystery box; four portions of a veal dish plated on a flat with three garnishes and a sauce; and their own modern interpretation of a chocolate and orange dessert from the entry task each candidate prepared.

Pastry Finalists had 5.5 hours to produce a decorated showpiece croquembouche, classical or freestyle shape; two Linzer Tortes; and four portions of hot plated seasonal fruit soufflé.

Service Finalists were required to decant and describe wines to the judging panel, as well as set up and serve a 3 course meal with wines and liqueurs to a table of two guest judges.

Following finals held at The Connaught, Le Gavroche, The Gleneagles Hotel, University of West London and Westminster Kingsway College, the full list of winners can be viewed below:

Kitchen

• Jack Croft (Dinner by Heston Blumenthal)
• Joel Gueller (Le Manoir aux Quat'Saisons)
• Ruth Hansom (The Ritz London)
• Elly Wentworth (Lucknam Park Hotel)

Pastry

• Hannah Bagshaw (Hakkasan)
• Polly Chan (Yauatcha)
• Ethan Flack (Le Manoir aux Quat'Saisons)
• Irish Hacon (The Langham Hotel)
• Naomi Longfield (Hakkasan)
• Faye Weatherburn (The Ritz London)

Service

• Rebecca Bauhofer (Andrew Fairlie at Gleneagles)
• Ashley Best (The Ritz London)
• Giuseppe Cola (The Ritz London)
• Francesco De Santo (The Ritz London)
• Lewis Dixon (Northcote Manor)
• Daniel Dreiseitel (The Ritz London)
• Emma Drummond (The Gleneagles Hotel)
• Melissa Fergus (The Fat Duck)
• Laudy Gibba-Smith (L'Enclume)
• Louis Gillibert (Le Manoir aux Quat'Saisons)
• Giuseppe Laboragine (Petrus)
• Alexander Macleod (The Balmoral Hotel)
• Gerald Murati (The Ritz London)
• Callum Rees (The Gleneagles Hotel)
• Gabriele Sorrentino (The Ritz London)
• Dimitar Tanev (The French by Simon Rogan)
• Laura Vernet (Le Manoir aux Quat'Saisons)

The winning candidates will be invited to a Gala Dinner at Claridge’s on Tuesday 12th July, at which they will be presented with their Award. The candidate who has scored the highest mark in each section – the Royal Academy of Culinary Arts Young Chef, Young Pastry Chef and Young Waiter of the year - will be announced at the dinner and will be presented with a trophy and prizes including a travel scholarship, thanks to the Savoy Educational Trust.