Craig hit the headlines in 2017 after winning Masterchef: The Professionals 2017.
His cooking astounded judges on the BB2 show, especially considering the chef’s tender age of 21.
Craig’s gastropub, the Royal Oak Paley Street, has been a firm fitting on the Estrella Damm Top 50 Gastropubs list for several years.
The pub is owned by broadcaster Nick Parkinson, who has spoken of his pride when it comes to Craig’s talents.
Craig is the youngest chef to win the prestigious accolade, and obviously made the entire team at the Royal Oak immensely proud.
Johnston’s winning menu started with torched mackerel and mackerel tartare with salt-baked beetroot, horseradish milk gel, beetroot pickled onions, garnished with beet leaves and a sorrel and dill-iced granita.
His main course was a roasted squab pigeon with thyme-infused pomme anna, a ras el hanout-spiced pigeon leg pastille, charred and roasted thyme onions with a nasturtium oil, radiccio leaves and a red pepper and tomato ketchup, finished with pigeon sauce.
The chef’s dessert was sauterne and yoghurt mousse, basil marshmallow, bergamot curd and olive oil crumble, finished with frozen lemon cells and verbena frozen rocks.