THE CHEF of a Malvern pub cooked up a storm to go one better this year by being crowned the Marston’s Chef of the Year 2015.

John Briggs, chef at The Bluebell, Barnard’s Green, came runner-up in the competition last year but wowed the judges in the final stages of the contest held at River Cottage HQ in Axminster, Devon - previously home to celebrity chef Hugh Fearnley-Whittingstall and popular Channel 4 River Cottage series.

John was one of 30 chefs who made it through to the second round of the competition where he was involved in a cook-off. From that he was shortlisted with Matthew Martin, from the Raven’s Cliff in Motherwell (Glasgow), and second chef Andrew Oswald from the Blaina Wharf in Newport, for the final for the second year running.

Before cooking for the judges the finalists were treated to a special River Cottage experience. They arrived on a tractor, they were then kitted out with bespoke Marston’s chef whites and spent time with one of the River Cottage chefs who offered them some top tips on using all parts of a fish – from filleting to frying off the bones.

After lunch in the farmhouse and a guided tour, the three contenders started their final challenge. They were tasked with creating a two-course meal from a surprise box of locally sourced ingredients, provided on the day by the River Cottage team.

These included gurnard, duck and mussels, as well as a wide range of seasonal treats, from pumpkins to broad beans.

The chefs had a 90-minute window to cook and plate-up their dishes, which were scored against creativity, presentation, taste and complexity.

While the judges felt all three chefs produced outstanding dishes, John’s creations put him in top spot – winning the title of Marston’s Chef of the year and a weekend break in a five-star luxury hotel.

John’s dishes were stuffed duck leg with leek, ham, mushroom and pear, served with celeriac mash, crispy kale leaves and buttered celeriac roots served with a mushroom and Dorset blue cheese sauce followed by a dessert of pumpkin and apple crumble with a brandy and cider crème anglaise.

John, who has been a chef for 24 years but only working at the Bluebell for the past two years, said: “It took a while to sink in. I did not expect to get as far as I did. The whole process was an unbelievable experience.”

He said coming runner-up last year had spurred him on to compete again and raise his standards. “I found the competition this year to have a higher standard of food and realised I had to push myself a lot harder than last year.

“With the final being hosted at River Cottage this really motivated me to do well and now having been to River Cottage on what was a hugely memorable and special day I feel massively proud to have won the competition,” said John.

“I would urge any Marston’s chef to enter the competition and push themselves to do well. The competition from start to finish has been hugely enjoyable and very rewarding.”

A spokesman for Marston’s said: “A huge congratulations to all of our chefs who took part this year, but especially to our three finalists, who showed real talent, passion and creativity. Coming in the top three out of 30 entrants is true testament to their skill and dedication.”