Martin Carabott has been crowned the British Culinary Federation's Chef of the Year 2016.

He joins an elite group of past winners and Michelin starred chefs that includes Simon Hulstone, Luke Tipping, Richard Turner and Adam Bennett.

"Winning felt really good as I have worked very hard to be at my best on the final and it worked!" Mr Carabott told The Staff Canteen.

His winning menu consisted of Dashi Risotto, Shellfish, Crispy Rice and Shiso, followed by Grilled Picanha of Aubrey Allen’s 21-day Dry Aged Beef, Green Peppercorn, Sweet Potato, Garlic and Purple Broccoli and Iced Jersey Cream with Orange Blossom, Blood Orange Meringue.

Competition organiser and BCF President Peter Griffiths said: “With the opportunity to join the National Team squad as well as flying the flag for British produce at the NRA in Chicago, this competition continues to attract some of the industry’s best. The standards we have seen this year have been a credit to all concerned.”