Johnny Joseph, head chef at The Queen’s Head, in Kingston, has been named Fuller’s chef of the year.
There were two categories in the competition, for those under and over 25, and Johnny (pictured) won the latter category before taking the overall title, cooking a three-course menu.
Clayton Baker, head chef at The Links Tavern, in Liphook, won the under-25 category with a two-course menu.
Joseph and Baker were crowned victorious following a final cook-off, where chefs were challenged to design a menu using seasonal ingredients asparagus, turbot and strawberries.
The prize for both winners is a trip to New York, where they will get the chance to work with top chefs.
Paul Dickinson, Fuller’s director of food, said: “I am absolutely thrilled for Johnny and Clayton. They are both worthy winners and I am excited about their future with us, which will inspire the rest of our chefs to rise to the challenge for 2018.
“Competition was high and the judges were looking at the chefs’ skills and methodology in their cooking, but also at the balance of their menus, the presentation, the flavours, and the execution of the ingredients.
“This competition raises the profile of food in Fuller’s. It is an important driver for our business around upskilling our talent and it is brilliant that we can recognise the very best chefs in our team in order to secure long term success.”
The final cook-off took place at the Fuller’s Inns Conference, held at Laverstoke Park Farm. It was judged by Michelin-starred chef Pierre Koffmann, Fuller’s director Richard Fuller, 2016’s chef of the year, Gavin Sinden, the BBPA’s Josh Green, and food critic David Williams.
