Hansom was announced as the winner following the competition final at Le Cordon Bleu London yesterday (6 October). Scott John-Hodgson, executive head chef at Solstice & House of Tides by Kenny Atkinson, was named runner-up, while Tom Heywood, head chef and restaurant owner at Pignut & The Hare, took third place.
The competition, which has been running for more than 50 years, saw 10 finalists compete in a live cook-off, judged across flavour, creativity, technical ability, working practices, presentation and performance under pressure. Chef patron at Moor Hall Mark Birchall chaired the judging panel, with Cherish Finden serving as chair of pastry.
Hansom’s winning three-course menu was built around this year’s theme, Our Sustainable Future. Her starter was Isle of Mull scallop with girolle, kohlrabi and cobnut, followed by Angus pure beef fillet with braised cheek cottage pie, beef fat, Kuri squash fondant, glazed veal sweetbread and tail-end tartare. The dessert was Guanaja dark chocolate, olive oil and foraged bramble mille feuille.
“This was an exceptional final and the standard across the kitchen was incredibly high,” says Birchall. “Ruth stood out with a menu that showed confidence and skill. Every dish delivered on flavour and the execution was consistently strong from start to finish.
“Winning National Chef of the Year requires time and dedication throughout the year and then the ability to perform when the pressure is at its highest.
“Ruth thoroughly deserves this title and I’m excited to see what comes next for her.”
The route to the final began with chefs developing a three-course menu in response to the theme before progressing through an initial judging stage and live semi-finals, where 10 were selected to cook at Le Cordon Bleu London.
Hansom’s prizes include an all-expenses-paid trip to Australia and a culinary trip to France. The top three chefs will receive Craft Guild of Chefs, while the two runners-up received cash prizes from the Guild.
Hansom has also been invited to launch her own Dishpatch meal kit. Her National Chef of the Year-winning dishes will be made available through the service, joining meal kits from chefs including Michel Roux, Rick Stein and former National Chef of the Year chair of judges Paul Ainsworth.
Dan Conlon of Rafters in Sheffield won this year’s Hallgarten & Novum Wines Wine Pairing Award. The award recognises the relationship between food and wine, with Conlon receiving a magnum of champagne.