Kruger was competing against six other finalists in the cook off stage of the nationwide competition, which follows a paper-based first round. The Spanish Young Chef of the Year competition is held each year to encourage talented chefs up to the age of 25 to explore and experiment with the variety of Spanish fresh produce and other Spanish ingredients. As well as taking the coveted title, the 24-year-old chef has won a week in the kitchens of Akelar̀e, one of the few restaurants in Spain to hold three Michelin stars, under renowned chef Pedro Subijana. She will travel to Spain later in the year for her training placement. Her winning menu included a starter of pan-fried mackerel with a salad of fresh persimon, semi-dried tomatoes and a garlic dressing; a main course of char-grilled spiced Iberico loin with lentil stew, marinated baby carrots and piquillo sauce; and baked almond cheesecake with a strawberry and amontillado ice cream for dessert. Meanwhile William Chillia, a student at Westminster Kingsway College came second followed by Michelle Kleingeld, also from The Salt Yard, who came third. María José Sevilla, director of Foods from Spain, said: "The quality of entries we are seeing in this competition is getting better each year. Judges were really impressed by the quality and presentation of Mandie's food, which showed off the exciting flavours and versatility Spanish ingredients have to offer. "Our previous two winners benefited hugely from their time at El Bulli and have since taken their experience with Spanish food into their working lives. We are sure that Mandie will enjoy a similarly successful placement at Akalere." The competition was judged by director of Foods from Spain, María José Sevilla, chef and author Peter Gordon, president of the Guild of Food Writers, Jane Suthering, and chef lecturer José Souto. The Salt Yard restaurant group has ventures in Soho, Covent Garden and Central London.