A SCHOOL chef has scooped a gold award in the industry equivalent of BBC’s Masterchef, after making it into the final at the 11th hour.

Greg Wallace, a chef at private Yarm School in Yarm, near Stockton, took the top spot in the Sodexo National Salon Culinaire industry catering awards after impressing judges during the live contest, held at Ascot Racecourse, with his dish.

His plate of guinea fowl breast, drumstick and rillette, served with morel mushrooms, potato fondant, liquorice leeks and fowl emulsion along with a dessert of Cox’s apple tarte tatin beat off tough competition.

Meanwhile, his wife Wendy, who also cooks at Yarm School, won silver awards for her long rib of beef with peas and rice and a chocolate soufflé. She also took bronze for her vegetarian dish.

Greg, who joined Yarm School as head chef at the start of this year, said: “Hundreds of people entered and only ten were chosen to cook in the live show. Originally, I was on the reserve list and I was only brought in at the last minute. You had to cook guinea fowl but you could do anything with it that you wanted. I only tried out the dish twice before the competition.

“The live show was very much like Masterchef. The judges were wandering around questioning you about what you were cooking, your recipe and what techniques you were using.

"There were also a couple of hundred people watching so it was nerve wracking.

“Wendy and I entered five classes so we were thrilled to bring home five medals.”

Sodexo is the contract caterer for Yarm School. Its awards are open to professional and amateur cooks and, this year, attracted more entries than ever before.

Mr Wallace, who started his career as an Armed Forces, worked in one of Marco Pierre White's restaurant before progressing on to head chef roles in restaurants and hotels.