A CHEF has been tipped as a star of the future after creating the centrepiece of a banquet celebrating 100 years of the Women's Institute.

Michelin starred chef Matt Gillan of The Pass restaurant beat elite rivals from the across the UK to cook the prized main course as part of the BBC's Great British Menu.

In the TV finale he received an unprecedented 10/10 scores from all chefs and judges Matthew Fort, Prue Leith, Oliver Peyton and guest judge Felicity Cloake - an achievement never seen in the programme.

Matt is the second chef from The South Lodge Hotel, in Lower Beeding, near Horsham, to become a TV star.

Stephen Edwards formerly of Camellia Restaurant, and soon to be chef at the i360, won Masterchef: the Professionals in 2013.

Matt's goat-based main course dish 'Teaching and Preaching' was a homage to his St Helena heritage, an Atlantic Island where goat is a staple.

It is also a tribute to the WI's campaigning roots and ‘waste not want not’ ethos.

With the soaring popularity of goat’s cheese and milk from females, the male billy goats are often slaughtered and discarded, so Matt was keen to showcase every cut of the animal.

His dish of 12 elements including salt baked leg, spiced shoulder and goat Ragu topped with mash potato, named Herder's Pie.

The special banquet celebrating 100 years of the Women’s Institute was held at Drapers' Hall in London.

Matt said: “My dish is very personal to me - it’s more than just a plate of food - so it’s made my day for the dish to go to the banquet and to secure a place with ‘ten out of tens’ across the board is an unbelievable feeling.”

Restaurateur and former Brighton resident Oliver Peyton commented that Matt was “my tip for the future”.

Food writer Prue Leith applauding Matt for taking the WI from its inception over 100 years and highlighting their campaigns.