It's a Double for Chef of the Future Winner Gary Ashley
The Vegetarian Society's cookery school, Cordon Vert, is pleased to announce that the winner of Chef of the Future 2013 competition is Gary Ashley.
Not only is Gary this year's champion 2013, he is also the first to win two consecutive finals.
Reaching the finals of such a fantastic competition for the third year running was a massive personal achievement for me but to be announced vegetarian Chef of the Future 2013 was one of the highlights of my year. Competing against some extremely talented chefs who produced a delectable array of fabulous vegetarian cuisine, I was overwhelmed when my Asian themed menu came out on top.
I was really pleased with the way I executed all my dishes and so it was a perfect end to a brilliant day of cooking up some of my favourite ingredients.
Chef Gary, from Yateley Manor School, Hampshire
The final saw four contestants - James Tudor from Staffordshire, Jonathan Tite from Yorkshire, Gary Ashley from Hampshire 
Gary's winning menu included spiced butter bean pattie, sweet chilli, lemongrass and soy, followed by Sri Lankan sweet potato, cauliflower and spinach curry, cashew and coconut milk - with saffron and cardamom rice, cumin and garlic flat bread. To finish he presented mango, lime and cardamom panna cotta with anise poached pears and sesame and vanilla tuille.
The judging panel consisted of Alex Connell, Cordon Vert Principal Tutor; Jane Hughes, Cordon Vert Tutor, food writer and editor of The Vegetarian magazine; Mike Haddow, Group Executive Chef - Shire Hotels and Thwaites Inns of Character; Robert Higginson, Sous Chef Dettoris Restaurant - Cresta Court Hotel, Altrincham.
Congratulations to Gary Ashley, winner of the title chef of the future 2013. Gary produced a fantastic set of dishes, presented to the highest of standards. As the winner from the previous year he also had the pressure to improve on last year - which he did.
All of the chefs in the final of the Chef of the Future produced exceptional dishes. The starter by Jonathan Tite - warmed watercress and nettle panna cotta early summer salad was presented beautifully. The flavour of James Tudor's starter of fresh tortellini of Staffordshire organic garlic cheese and woodland mushrooms was divine. Natasha Koncewicz's main course playfully created a delicious veggie version of a turf and surf theme. But, the winner was Chef Gary Ashley.
Alex Connell , Cordon Vert's Principal Tutor
The Cordon Vert School has an unrivalled reputation for excellent and innovative vegetarian cuisine, drawing on a variety of international flavours and ingredients reflecting current trends in world cuisine with fresh and imaginative ideas.
For more information on professional and leisure courses visit www.cordonvert.co.uk