The competition is in its second year and tests chefs on originality, skill, presentation and taste. De Godoy went up against consultant chef Craig Floate and Blue Arrow junior sous chef for pastry, Rebecca Allen.
The winning menu consisted of roasted quail, sweetcorn, egg nest, and sherry glaze; assiette of mackerel; Devon beef, shin pudding, pomme Anna, celeriac mousse, and Madeira jus; followed by chocolate fondant, heritage pear, honeycomb, champagne sabayon for dessert.
De Godoy said: “I am absolutely thrilled with the title. It’s been a great experience and all my hard work has paid off. The competition was very tough and I was up against some great talent.”
Three chefs from around the UK had to create, prepare and serve a four-course menu within two hours and 45 minutes to a panel of industry experts, including; Nick Munier, restaurateur and TV presenter on ITV’s Hell’s Kitchen show; Allister Bishop, executive sous chef at Harrods; Sheila Eggleston, food and drink editor at Dewberry Redpoint; Richard Skinner, Blue Arrow Chef of the Year winner 2013; Sudha Saha, chef patron at Saffron Group; and Hayden Groves, Craft Guild of Chefs National Chef of the Year winner 2013.
Judge Allister Bishop said: “Vanderson produced standout dishes that were technically brilliant and beautifully executed.”