Four young chefs from University College Birmingham have showed their culinary class after going head-to-head in the final of a national cooking competition – with one taking the top prize.

The quartet were among 13 star cooks from around the country battling for the honour of being named British Culinary Federation (BCF) Young Chef of the Year 2022 in a cookoff held at the University's Summer Row kitchens last week.

The coveted title was won by former Culinary Arts Management BA (Hons) student Lee Yong Xiang – who currently works at Birmingham's Michelin-starred Simpsons Restaurant in Edgbaston – earning him the gold medal and the David Bache Trophy.

He also received a winner’s cheque for £500 and a chef educational trip to Ireland courtesy of Bord Bia, as well as automatic seeding for next year's National Young Chef of the Year competition.

Ex-Professional Cookery Level 3 student Ben Perks, from Solihull restaurant Toffs by Rob Palmer, scooped the silver medal along with a runner-up cheque for £300.

Joining them in the final were former apprentice chef Amrita Phull and current Professional Chef FdA student Louis Richards, with all four each receiving a framed certificate and commemorative plate sponsored by Villeroy and Boch, as well as a special dispenser presented by Wrapmaster.

The final saw competitors given two hours to produce a three-course meal for two covers – the first course as free choice, the main (sponsored by Bord Bia) using a sirloin of grass-fed Irish beef along with Irish beef offal as a garnish, and a dessert of their choice. They were also required to use products from the Major International range and Lakeland Dairies.

The event, now in its 25th year, culminated with an awards dinner attended by 80 industry guests at the University's renowned Restaurant at Birmingham College of Food.

Competition organiser and BCF President Peter Griffiths, who announced the awards, praised the skills and innovation of the young chefs.

"This year's final once again highlighted the exceptional young talent we have working in the industry," he said. "It was rewarding to see the young chefs developing their skills and showing us the high quality of their cooking.

"The industry is challenging at the moment but competitions such as this show and highlight some of the very good young chefs that are out there in the industry today. Based upon what I have seen, I am pleased to say the future looks positive."