Chris fought off strong competition from chef Raymond McArdle for the opportunity to cook on the 70th anniversary of D-Day at a banquet in London’s magnificent St. Paul’s Cathedral to honour the World War II veterans.

Chris trained under Pierre Koffmann and Gary Rhodes before working with Great British Menu veteran Richard Corrigan. Chris was also head chef at Richard’s Lindsay House before moving on to Corrigan’s Mayfair.

The two chefs had to cook one again the dishes they served up during the week for two Michelin star chef Tom Kerridge, but this time it was Matthew Fort, Oliver Peyton & Prue Leith who judged the dishes along with Celia Sandys, the granddaughter of Winston Churchill, to see which dishes best evoke the war time spirit.

Chris’s outstanding dish of the day and perhaps the dish that clinched victory for him was his coconut sponge with rice pudding ice cream dessert.