He had vied with 16 of the top chefs in the Midlands in the cook off in January who in two hours had to produce a three course menu using selected ingredients. He emerged the winner with his menu of sea bream niçoise salad, braised pork shin, pomme purée, confit of red cabbage, charcutière sauce and glazed carro, and crème caramel and spiced fruit. The MARCHE (Midlands Association of Restaurants, Caterers, Hotels & Entertainment) awards for excellence recognises those who have excelled in the region's hospitality industry over the last 12 months. Shropshall was presented his award in March at the ICC in Birmingham, which was attended by more than 1,000 people.