Laurence Henry used his winning recipes for a three course meal to claim the Masterchef: The Professionals crown in this year’s competition.
For his starter Laurence served up a tasty scallop with marinated cherry tomatoes, roast tomato dashi, strawberries and coriander oil seasoned with sansho pepper. For his main he treated the judges to loin and belly of suckling pig with a kimchi glaze and braised fermented hispi cabbage hearts, Nashi pear puree and sliced pears.
For dessert lawarence served up aerated mint white chocolate, lemongrass and coconut ice cream, with passion fruit ripple and caramelised white chocolate crumb
The 25-year-old chef from Nottingham was crowned winner by judges Marcus Wareing, Gregg Wallace and Monica Galetti. Laurence fought off strong competition from the two other finalist Dean Banks and Oli Martin.