The contest saw chefs enrolled in the Guild, Fuller’s’ internal training and development programme, face off against each other at Hospitality House in East Finchley, London, shortly before Christmas.
Two teams of chefs, led by Guy Marchetti and Tim Barnes (red) and Duncan Wilson and Craig Parsons (blue), prepared dishes for a judging panel that included legendary chef Pierre Koffman, who previously ran triple Michelin-starred restaurant La Tante Claire and formula one champion-turned-biodynamic farm owner Jody Scheckter.
Teams were provided a choice of ingredients and asked to prepare two starters, mains and desserts each to be presented to the judges and served to a restaurant full of guests.
Marchetti's and Barnes’ menu included Jerusalem artichoke velouté with roast cep and truffle; Beaulieu Estate venison loin with shank croquette, cavolo nero and roast squash and bramble jus; and chocolate fondant with Fuller’s cardamom ice cream and orange.
Wilson's and Parsons’ included seared scallops with curried parsnip purée, parsnip crisps and pomegranate; fillet and belly of lamb with kale compote, glazed onion and lamb jus; and cappuccino créme Brulee with cinnamon sugar doughnuts.
Victory went to Wilson's and Parsons’ team after the judging panel made their final decision.
The losing team will have yet to complete a yet-to-be-decided forfeit in aid of Shooting Star Chase, a charity which provides care for children and young people with life limiting conditions.
The Chefs' Guild is a three-level, in-house qualification for Fuller's chefs, aimed at building their skills and supporting them within the company.
Fuller's head of food Paul Dickinson previously told The Morning Advertiser (MA): "The hospitality industry is like a sport - you need a team and an ethos. We all work hard but without the people we are nothing."