Clark saw off competition from nine other Fuller’s chefs at a cook-off which took place at the Wessex Salon Culinare, Hampshire, on Thursday 28 May.
Tim Barnes, catering trainer at Fuller’s, said: “I am delighted that Jade won – it was thoroughly well deserved.”
Winning recipe
Finalists in the competition had to produce a pub-style dish for two people in less than 40 minutes and were limited to using limited ingredients including a whole Hampshire trout, which had to be scaled, filleted and pin boned on the day and a selection of seasonal vegetables.
Clark achieved victory with her hay-smoked river trout with Sopley Farm asparagus, pea and ricotta tortellini and Beurre Blanc.
Barnes added: “2015 saw some inspired ideas and extraordinary talent. There was a high level of skill and creativity – a true testament to the Fuller’s training team and indeed the passion of every chef who had participated in the competition from the beginning.”
Mateusz Zielinski, of the Euston Flyer, London and Oskar Wightman, of the Cams Mill, Fareham, came respectively second and third.