A WINCHESTER pub will be raising a glass to its sous chef who has been crowned ‘chef of the year’.

Andy Bunting, from the Wykeham Arms in Kingsgate Street, took the title after preparing a menu for judges from the annual awards, run by pub chain Fuller’s.

Mr Bunting was crowned victorious following a final cook-off, where he went head-to-head against other top Fuller’s chefs. He was challenged with designing a menu using seasonal ingredients, including a starter of scallops, main course of lamb (two cuts) and pudding with raspberry and lemon.

The final cook-off took place at the Fuller’s Inns Conference, held at Fuller’s Griffin Brewery in Chiswick, and was judged by, among others, . It was judged by Michelin-star chefs Russell Brown and Pierre Koffmann, British Beer and Pub Association public affairs manager Josh Green, butcher William Owton, Roux scholar Mathew Tomkinson and food blogger David William.

Mr Bunting wowed the judges with his starter of south coast scallop ceviche, cucumber, apple and chilli; main of Romsey white texel lamb loin, English asparagus, morels and mint jus; and a pudding of lemon flan, shortbread and raspberry textures.

But there was further success for the pub after Luke Guthrie won the Restaurant Service Award.

Meanwhile, the Junior Chef of the Year crown went to Amber Barnes, sous chef at The King’s Head in The Square, Wickham.

Paul Dickinson, Fuller’s director of food, said: “I am absolutely overwhelmed for Andy and Amber. They both exceeded the challenge set to all those who entered with great innovation, skill and creative approach, simply, perfectly executed on the day for the judges and customers. I am excited about their future with us which will inspire the rest of our chefs to rise to the challenge for 2019.

“Competition was high and the judges were looking at the chefs’ skills and methodology in their cooking, but also at the balance of their menus, the presentation, the flavours, and the execution of the ingredients.”