Maltese chef Martin Carabott from the Gleneagles Hotel, Perthshire, Scotland, recently won the Skills for Chefs Competition held at the University of Sheffield, UK.
The winning dish was slow-cooked Blythburgh pork fillet, broad beans, truffled wild mushroom arancina, cep duxelle, jerusalem artichoke, California prunes and Armagnac jus.
The chair of judges, Andrew Bennett, who is executive chef at the Sheraton Park Lane Hotel, London, said: "Martin produced an exceptional dish with well thought out flavours. It was a credit to him and his mentor Scott Scorer, sous-chef at the Gleneagles."
Mr Carabott was presented with a trophy at the Skills for Chefs conference, which featured a line-up of top chefs, including Claude Bosi, Giorgio Locatelli and Glynn Purnell among others.
For more information visit www.skillsforchefs.co.uk.