Michael Di Bella wins 2016 HIT MasterChef Competition

West Sussex-based apprentice, Michael Di Bella, was yesterday crowned winner of the 2016 HIT MasterChef Competition at Gloucester Academy, after beating off stiff competition from five other finalists.

The contestants were given five hours to produce a three course menu from a mystery larder for the panel of judges including CEO of the Craft Guild of Chefs, Andrew Green and Tony Rodd MasterChef 2015 runner-up.

The 24 year-old's winning menu consisted of sea bass with salted bass branade, crab veloute and spinach purée; braised fennel trio of beef, pave of sirloin, beef liver and braised beef cheek with mushroom and cheek ravioli, celeriac purée and mushroom purée; and rhubarb and custard with rhubarb sorbet, rhubarb jelly, poached rhubarb, rhubarb meringue, rhubarb foam, crème anglais and custard cream.

Commenting on his win, Michael said: “I’m absolutely thrilled to have won the HIT MasterChef title! It was an extremely tough challenge, and I was up against some fierce competition, but I just tried to put everything I had learnt from my apprenticeship into practice. I can’t wait to work at Pollen Street Social, it really is a once in a lifetime opportunity.”

Michael is currently completing his Advanced Professional Cookery Apprenticeship with The White Horse Smokehouse & Grill in Steyning and will now spend a week at Jason Atherton’s world-class, Michelin-starred restaurant Pollen Street Social, and will receive an annual membership with The Craft Guild of Chefs as well as a knife set and case.

The final was held in celebration of National Apprenticeship Week, 14-18 March, to raise awareness about apprenticeships and career opportunities, and to showcase talented individuals. All six finalists are current apprentices.

Principal of the HIT Chef Academy, Paul Mannering said: “A huge congratulations is in order to all of our finalists who produced some truly outstanding dishes, demonstrating incredible skill and talent.  It was an extremely difficult decision for myself and the other judges to decide on an overall winner but Michael’s menu really stood out thanks to its advanced flavour combinations.

“It’s competitions such as this, which show just how important apprenticeships are for those looking to kick-start or further their career in Hospitality. It’s vital the Industry continues to support the future culinary stars of tomorrow and it makes me extremely proud to see how far the six apprentices in this year’s competition have come.”

The competition was run by HIT Training – the UK’s leading provider of training and apprenticeships in the Hospitality Industry – in collaboration with its recently launched Chef Academy.  The Academy is an innovative new training institute which aims to meet the current demand for highly skilled chefs by offering additional training for those already working towards a Professional Cookery qualification.