The 21 year old started his career as a chef five years ago working his way up from kitchen porter at his local restaurant. Before joining Signature he worked as a sous chef in a gastro pub.
He said: “I am absolutely blown away to have won! This is my first ever competition so to be the winner is amazing and unbelievable. The final was a great experience. It was nerve-wracking at first but once I started cooking I relaxed and I actually enjoyed it. For the judges to say there was a ‘clear winner’ is a great feeling and I am very proud.”
Morte also won the highly commended main course for his dish of grilled hake, charred asapargus, peas puree & crispy dill potatoes, crispy bacon and grilled vine cherry tomatoes.
For dessert the NACC Care Cook of the Year 2016 made a dark chocolate & salted caramel delice with a chocolate tuille.
The highly commended dessert award went to Martin McKee of The Hawthorns. He made a white chocolate mousse, coconut sponge & passion fruit curd.
Alan Cash of Mildenhall Lodge, Care UK, finished in third place and Martin McKee was the NACC Care Cook of the Year 2016 runner up.
The NACC Care Cook of the Year competition seeks out the best care cook in the UK by challenging entrants to create a nutritionally-balanced, two-course menu (main and dessert) that is suitable for service users in a care setting. The combined food cost for both courses must be no more that £1.50 per head based on four portions and it is to be produced in just 90 minutes.