Britannia Naval College wins cook-and-serve competition

The working relationship between chefs and waiters was put to the test in the Academy of Food and Wine Service Cook and Serve competition.

While the overall winners were a team from Britannia Naval College in Dartmouth, the prize for best front-of-house competitor went to Tracy Isaacs, who works for Sodexho at the Institute for Chartered Accountants in London. Her prize is two weeks' work experience under Silvano Giraldin at Le Gavroche, London.

Each team - consisting of one chef, one commis and one waiter - had 75 minutes to prepare, cook and serve a three-course menu of their own choice for three covers. Filter coffee and wine also had to be served.

The menu cooked by Britannia Naval College included Dart mackerel esbcabeche; roast leg of rabbit wrapped in pancetta with a prune, sage and juniper stuffing, elderflower jus, crushed parsnip and sweet potato, and roast asparagus; and pear and current tart, brandy custard and crème fraîche. Team members - Robert Smith, Gareth Knott and Carol Evans - won a gold medal for their performance.

Gold also went to the team from the Richmond Gate Hotel, Richmond, while a silver was awarded to the Sodexho team at the Institute of Chartered Accountants. Two teams won bronze - Turnberry Resort, Ayrshire, and the Palm Beach Club, London.