The prestigious CCE Chef’s Challenge welcomed 9 member venues on Saturday 24th October to enjoy a feast of culinary competition as Junior and Senior Chefs created tantalising dishes complemented by a demonstration of superb cocktail and food service skills from their Front of House colleagues.
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| Best Team – Nicholas and Paul with Stuart Websdale, Chairman of Conference Centres of Excellence, from The Møller Centre, Cambridge |
As the temperatures rose in the kitchens, the competitors kept their cool to deliver outstanding innovative dishes demonstrating their culinary knowledge and abundance of local produce. Each Chef must design, cook and serve in 2hrs 30mins four plates of a three course meal suitable for an end-of-conference banquet for 40 people. This year, the starter included plaice, the main course guinea fowl forming the basis of the menu for Chefs to build their creative flair. The dishes are then served to invited guests by a food service team demonstrating their cocktail-making, wine service and food service skills.
Each year, items from the menus are sponsored and this year was no exception, with British Premium Meats and Fishco Midlands providing the guinea fowl and plaice. Other partners and sponsors, including Wilson Vale Catering Management, Tchibo Coffee International, Elior UK, Kent Frozen Foods, Savona and Cambridge Regional College all worked in partnership to contribute to this annual culinary feast.
Competition Chairman Barry Stonham OBE said “This was the first time we have made the competition entirely Cook and Serve, and the first time we have awarded prizes to junior competitors. Both of these changes were very popular and effective, and the quality of food prepared, and the skill with which it was served, were at the very highest standard, making the judges’ task of identifying the winners very difficult. The facilities at Cambridge Regional College were excellent and I am very grateful to them for all their help and cooperation. I would like to congratulate all 26 competitors on their great performance.”
The awards were presented at a gala dinner that evening at The Wellcome Genome Campus Conference Centre, to the following competitors:
Best Starter – Senior Nicholas Harry Kents Hill Park
Best Starter – Junior Lewis Woodcock Scarman House
Best Main Course – Senior Stuart Scanlon Ashorne Hill
Best Main Course – Junior Lewis Woodcock Scarman House
Best Dessert – Senior Jason Turton College Court
Best Dessert – Junior Lewis Woodcock Scarman House
Best Cocktails – Senior Paul Mott Kents Hill Park
Best Cocktails – Junior Dave Jenkins Woodland Grange
Best Wine Service – Senior Paul Hampton Ashorne Hill
Best Wine Service – Junior Kimberley Tayler Scarman House
Best Food Service – Senior Paul Hampton Ashorne Hill
Best Food Service – Junior Zoe Harrup Wyboston Lakes
Best Team Nicholas Harry & Paul Mott Kents Hill Park
Food Service Champion Paul Mott Kents Hill Park
Champion Chef Nicholas Harry Kents Hill Park
Nicolas Harry, from Kents Hill Park was awarded Champion Chef on the evening who with the help of his waiter Paul Mott, presented the following menu:
Kent Hill Park
Chef: Nicholas Harry
Waiter: Paul Mott
Cocktails
Apple and Pecan Mojito
Cambridge Hill Martini
Menu
Pecan Smoked Confit of Plaice
Candied Beet and Caramelised Seed Salad
Fennel and Parsley Purées
Gavi, Tuffolo
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An Assiette of Guinea Fowl
Crepinette Crushed Sunflower Root, Chantrelle Beurre Noisette
Rillette Crisp Rosemary Crouton
Wellington Potato and Truffle Mille Feuille
Port Reduction
Chianti Reserva, Campobello
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Elderflower Cremé
Strawberry and Yoghurt Cloud
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