The pair were declared winners of the Young Chef Young Waiter competition at the Landmark Hotel in London after impressing the judges with a meal at Westminster Kingsway College earlier in the day.
Bob Walton, who was once again chairman of the competition, described it as the most hotly-contested finals in its history.
The future
“We say that every year, but this year it was absolutely true,” said Walton, who is also president of The Restaurant Association. “There were very few points separating out the finalists. The industry should be proud of these youngsters. They are the future of the restaurant industry.”
During the national finals, chef competitors had to prepare and serve a meal for four people from a mystery basket of ingredients that included grouse and sea bass. Chefs were judged on their choice of dishes, balance of menu, their cooking skills and timing, while the waiters were judged on their skills in serving the meal, customer contact skills and wine service skills.
Chefs and waiters were paired so waiters had to serve the meal produced by their chef.
Chairman of the chef judges was Bruce Poole of Chez Bruce, while Stephen Mannock was chairman of the waiter judges.
Range of prizes
All 16 finalists - who can be found in BigHospitality’s previous Young Chef Young Waiter 2011 news story - won a three-day trip to Champagne Laurent-Perrier.
Kenny and Henderson won a range of prizes including an educational trip to Louis Jadot in Burgandy and Jean-Luc Colombo in the Rhône Valley, a three-day visit to the Villeroy & Boch porcelain factory and overnight stay at Chateau Septfontaines, with a Michelin-star dinner, in Luxembourg.
The Savoy Educational Trust presented a cheque to the value of £1,000 each for the national chef and waiter winners, and £750 and £500 for the runners-up in the national finals.
The competition, which is now in its 27th year and organised by The Restaurant Association, part of the British Hospitality Association, is a national competition for youngsters aged 25 years and under.
The runners up from each category were as follows:
Young Chef
Second Place: Tom Barnes, junior sous chef, L’Enclume, Cartmel, Cumbria
Third Place: Chris Johns, junior sous chef, Pied a Terre, London
Young Waiter
Second Place: Emilio Conti, Coworth Park, Ascot
Third Place: Burak Sen, The Ritz, London