CHEF Andrew Wood has proved he is one of the best in the business when it comes to preparing meals for busy workers.

He works at York University for national catering and support services provider Sodexho as an executive head chef.

He has already won a regional tie-breaker to reach the final of the group's Chef of the Year contest held in Crawley.

He had to develop and prepare a starter suitable for a vegetarian, a main course and a honey dessert.

In two hours he cooked tortellini of wild mushrooms scented with truffle, a main course of pan-fried talapia, aubergine, basil puree and antiboise dressing followed by honey-glazed pear and crisp tuilles with honey and ginger sabayon.

Sodexho chief executive Mark Shipman said: "The competition always attracts a great number of our chefs from around the UK and to get this far demonstrates the superb culinary skills and incredible talent we have at all levels.

"Andrew represents the outstanding young talent in Sodexho and reinforces what we already know - they are the finest."