Heselden is now in the final planning stages for his new 'Twenty Four St Georges Restaurant' which will specialise in modern European fine dining with a focus on local produce. His launch menu at the restaurant, which is expected to open early December, will feature the winning 'Tilda Chef of the Year' dessert – Earl Grey infused Tilda Jasmine rice pudding, ginger snap cannelloni, rhubarb mousse and walnut ice cream. He also plans to introduce his winning main course – roasted South Coast turbot chicken with chanterelle and black Autumn truffle risotto – to his menu at some point during the winter. "The menu will change every six weeks reflecting the seasons." He commented: "It has always been my aim to have my own restaurant and now I am close to achieving that dream. My success at the Tilda Chef of the Year competition gave my career a boost, raising my profile and that will help me now that I have made the decision to go it alone." Mark Lyddy, head of foodservice at Tilda, added: "We are delighted that the Tilda Chef of the Year competition has proved such a springboard for Dean and we wish him every success with his new enterprise."