Ben Taylor scooped the Chef of the Year title in a company-wide competition hosted by boutique hotel chain Malmaison Group.
The contest was open to kitchen staff ranking up to sous chef across the 12 Malmaison hotels.
The candidates were whittled down to six finalists, who went head-to-head in a Masterchef-style competition, held at Malmaison Liverpool.
Taylor, who works as a chef at Malmaison Liverpool, and the five other finalists were asked to create a three-course menu to wow the judges, with points up for grabs for working methods, professional techniques, culinary skills, hygiene practices, texture, flavour, timing, presentation and overall balance of the menu.
Taylor’s menu (shown below) came up trumps and will feature in restaurants at Malmaison’s 12 hotels.
Malmaison Group said the aim of the competition is to develop skills and technical ability, and identify individuals for its Chef’s Development Programme and future promotion.
THE WINNING MENU
Crispy sea bass, sautéed bok choi, toasted peanuts, coriander and lime
Lamb rump, root vegetable puree, glazed baby beetroots, rosemary vinegar and parsnip crisps
Milk chocolate and hazelnut parfait, tokayi poached pear.