Frances Attwood, from Simpsons Restaurant, which holds a star in the Michelin Guide UK, was crowned the winner of the British Culinary Federation’s Young Chef of the Year 2016 at University College Birmingham on Monday, November 7.

The 21 year old fended off stiff competition from runner up Connor Blades of The Frog restaurant, London and Andreas Doukanaris from The Cross in Kenilworth who came in third. Frances also won the award for best main while Connor picked up the award for best starter and Fraser Cooper from Isle of Eriska Hotel, Argyll won for his dessert.

Frances' winning menu consisted of Cornish turbot with hispi cabbage, avruga caviar, shellfish sauce; duck with salsify, apple, hazelnut, sherry vinegar and a dulcey dessert served with caramelised white chocolate, blackberry and gingerbread.

As well as receiving the David Bache Trophy, Frances was presented with a cheque for £250, commemorative plate, framed certificate, Adam Handling’s Cookery book, ‘Smile or get out of the Kitchen’, a special dispenser presented by Wrapmaster, a personalised chef’s jacket sponsored by CCS and an invitation to a celebration lunch, courtesy of Villeroy & Boch.

Competition organiser and BCF President Peter Griffiths presented the awards along with BCF Chairman Matt Davies.

Competitors had two hours to produce a three-course meal for two covers, the first course had to include fish and the main course, duck. They also had to use at least one product from the Major International range.

>>> Read: 10 minutes with: Matt Davies

The line-up of judges included Idris Caldora MCA, Royal Academy of Culinary Arts, Chef Adopt A School; Stuart McCloud, Chef Director, Zuidam Ltd; Nick Vadis, Culinary Director, Compass Group UK & Ireland; Adam Handling, Chef Patron, The Frog restaurant, London; David Colcombe, Chef Consultant and Visiting Professor for Culinary Arts at UCB and Jerry Toth, Chef Director, Sundial Group.

The full list of finalists were:

Matthew Nicholls, Cheal’s of Henley-in-Arden

Fraser Cooper, Isle of Eriska Hotel, Argyll

Andreas Doukanaras, The Cross, Kenilworth

Harvey Perttola, Peel’s Restaurant, Hampton Manor

Richard Walter, Carter’s of Moseley

Eleanor De Maria, Compass Group UK & Ireland

Lewis O’Carroll, The Moat House, Acton Trussell

Connor Blades, The Frog Restaurant, London

Samuel Lambourne, The Stafford, London

Adam Shohet, The Ivy, London

Sophie Botting, The House of Commons, London

Joe Payne, Restaurant André Garrett, Cliveden House and Spa

Laura Elbourne, Gilpin Hotel and Lake House

Frances Attwood, Simpson’s Restaurant, Edgbaston

Edward Marsh, Lucknam Park, Wiltshire

>>> Read more about the British Culinary Federation here