Angela McCurry from Deansbrook School, London, has been crowned chef of the year by foodservice firm Pride Catering.
The relief chef manager won the caterers chef of the year competition with her lamb's liver with granola style topping and buttery mash, followed by English rose strawberry and shortcake cheesecake.
The competition is open to any Pride employee who works in the kitchen, across its three sectors: education, business and industry, and senior living. This year's theme was "dig for victory with a modern twist", with chefs required to use local and seasonal ingredients, to a budget of £2.
Held at Unilever House in Surrey, the final was judged by Paul Wright, development chef for Unilever Food Solutions; Peter Clarke, chairman of KFF; Robert Weiner, consultant for Educo; and last year's winner, Stuart McGarvie.
McCurry won a £250 voucher, trophy, and food hamper from Unilever Food Solutions, while all finalists were also presented with an embroidered chef's jacket.
In second place was Andy Ruddock, chef manager based in Littlehampton, with a menu of "over the trenches bully beef stack" and "scrumpingly scrumptious strawberry Yorkies", while Beverley Emery-Barker, general assistant at Whitchurch School, came third with "sausage stovies" and "bread and butter pudding with clotted cream".
The Pride Catering Partnership was formed by Roger Aldridge and Tim Price in 1998, and today has contracts at over 60 sites in London and the south.