Vito’s winning menu
With the Final Three confirmed, the penultimate challenge was the toughest and most daunting of the competition - Chef’s Table. This year’s exclusive event was hosted by one of the country’s most innovative chefs, Adam Smith at Michelin-starred restaurant, Woven, where the finalists had to deliver food of an exceptional standard to impress a table of six gastronomic trailblazers including Aktar Islam (two Michelin-starred Opheem), Anna Haugh (Myrtle), and Frederick Forster (190 Queen’s Gate).
Vito, alongside Craig and Rochenda, had two hours to put on their Ultimate Dinner Party Menu and produce the best food they have ever cooked. Their two courses needed to exceed everything they had offered front of the judges before this crucial moment.
Vito’s winning menu featured a main of Scialatielli Allo Scoglio, an Italian seafood pasta with scialatielli, clams, mussels, calamari, and prawns. For dessert, he presented Babà Di Vito, a small cake soaked in rum and served with zabaione, a marsala wine cream, and cherries in syrup.
