Eden Allsworth, demi chef de partie at Cliveden House Hotel in Berkshire took the runner-up spot with Harry Paynter-Roberts, commis chef at Moor Hall Restaurant with Rooms in Lancashire taking third place.
Kuk served up a starter of velouté of Wirral watercress and spinach with ravioli of organic Colston Basset cheese, walnut, Granny Smith apple and pickled celery.
His main course was steamed loin of Norwegian cod wrapped in prawn mousse and served with beluga lentils, edamame beans, lotus root and Asian broth.
A dessert of cinnamon Pain Perdu, lemon verbena yoghurt ice cream with caramelised damsons, white chocolate and pistachio completed his winning menu.
“On the day, Edwin’s dishes wowed all the judges and he was a very strong winner. He really understood how to create a balanced three course meal which was absolutely packed with flavours,” says chair of judges, Hrishikesh Desai, executive chef at The Gilpin Hotel and Lake House in Windermere.
The focus for this year’s competition was sustainability with the chefs having to incorporate ingredients from the Knorr Future 50 Foods list.