Bank Group prizewinners
Fourteen chefs from Bank Restaurant Group gathered at Bank restaurant in Aldwych, London, last month for the group's third annual Chef of the Year competition.
Entrants had to submit a recipe for one of three categories - starter, main course or dessert - which they then had to prepare for two covers, in addition to completing a written examination designed to test knowledge of culinary terms and ingredients.
Overall winner was Michael Jenkins, chef de partie at Bank Aldwych, whose dish of rump of venison and spiced white pear was declared the best of the day by the judges. "The textures and flavours just ate really well," commented the group's operations manager, Idris Caldora, "and the overall standard this year was much higher than in previous years."
Winner of the starter category was André Dupin, demi chef de partie at Bank Aldwych, who prepared a carpaccio of figs with duck confit and Sauternes jelly. The best main course, marinated lamb rump with tomato tian and aubergine caviar, came from Richard Morris, chef de partie at Bank Westminster, while Nicola Marlow, demi chef de partie at Bank Birmingham, scooped best dessert for her orange and chocolate trio.
Jenkins's prize was a two-day stay at Sharrow Bay House hotel, Ullswater, £150, a television and DVD player, a magnum of Charles Heidsieck Champagne and a signed copy of Michel Roux's Life is a Menu. Runners-up prizes included meals at Michelin-starred restaurants, cash, knife sets, chefs' clothing, vouchers and books.
As well as the chefs, the group's front of house staff battled it out for the titles of Bartender and Waiter of the Year, won by Massimiliano Greco of Bank Westminster and Gary Reilly of Bank Aldwych respectively.
