TWO chefs at Wyboston Lakes have had their culinary expertise rewarded after impressing judges with their steamed red mullet and white chocolate panacotta. Sous chef, Claire Morton, 33, was awarded Best Overall Menu in the national finals of the Conference Centres Chefs' Challenge while demi chef James Thompson was awarded Best Dessert and the Bronze Award for third place overall in the competition. Olivier Six, Wyboston's director of operations, said: "Everyone is very happy as it shows we are maintaining our high-standards. Last year we won 11 medals for our food and this shows we are continually investing in the training of our staff. We let our chefs be imaginative with their dishes and encourage them to try new ideas." James, 23, is the youngest chef to receive an award since the competition began seven years ago. Claire has worked at Wyboston for two years and is responsible for the Waterfront Restaurant, where she manages a team of six chefs. Claire's menu included steamed fillet of red mullet, roast loin of rare breed pork with sage and apple stuffing and spinach mash, honey and star anise glazed fruit bourbon jus. James's winning dessert entries consisted of white chocolate panacotta, passion fruit ripple ice cream and panettone coated apple banana.