A chef de partie at a London law firm, his winning dish featured turbot cooked on the bone with a side of leeks glazed in sherry vinegar. Morford’s prize includes a food-focused trip to one of Europe’s culinary hot spots, including visits to multiple restaurants and markets.
The competition, which has been running for approximately seven years, took place at St Luke’s Community Centre in London. Five chefs were tasked with cooking a turbot alongside a box of mystery ingredients chosen by judge Adam Byatt, which was revealed to include a selection of seasonal vegetables.
The chefs also had to make petit fours and serve a terrine they had prepared ahead with garnishes and accompaniments, all in one hour and 45 minutes.
Morford said: “It was a great opportunity to be involved in the competition. Not just be tested under pressure on the night, but also to refine dishes in practice and work on them together with colleagues.
“It was great, too, having the opportunity to cook for such widely respected chefs, and I'm really grateful to BM and the innovation team for organising this event and for all the development opportunities they provide throughout the year.”
BM also hosted its Hungry Chef competition last week, which is aimed at junior chefs within the company, giving them a taste and experience of the competition environment.
Yufei Lei, a commis chef at a London law firm, was named the overall winner of the event. Her prizes include a dining experience at Kitchen W8 with a menu specially developed for them by head judge Mark Kempson, as well as a tailored culinary shopping trip, where she will be able to purchase specialist books and knives.
Each chef was given masterclasses and support ahead of the day, when they had to cook dishes they had designed around a main featuring either mackerel or fallow venison saddle, as well as tackle a seasonal mystery box which was revealed to include a range of squashes, kale and sand carrots.
Lei commented: “Thanks to our company giving junior chefs a chance to show up and grow, and for Daryll and Paul’s organising to make the competition happen.
“I would like to take this opportunity to say a massive thank you to my chef Gareth, thanks for encouraging me to go through the whole competition and always coaching with patience. I can’t list every single chef who encouraged me, tasted my dish, gave me feedback – a huge thank you to everyone. We’re a lovely team.”