Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

British Team of Chefs win silver at La Parade des Chefs

19 February 2008 by
British Team of Chefs win silver at La Parade des Chefs

The British Team of Chefs made a successful return to the competition circuit at Hotelympia after a 14-year absence.

Competing in the Delice de France-sponsored La Parade des Chefs, the show's 100-cover, fine-dining restaurant on Sunday, the chefs secured a silver medal for their efforts.

Led by team manager Gary Hancock, the British Team was up against the talents of Sheffield College, which also received a silver medal. Under the watchful eye of the exhibition's visitors, each team had to cook a three-course meal from La Parade's glass-walled kitchen, supplied by Dawson and MKN.

Commenting on the British Team of Chefs' return, salon culinaire director Peter Griffiths said: "I'm excited we've got something up and running again. The British Team has been left dormant for too long. It's good for the industry and good for the nation to have a team nucleus again. Sunday was a real training exercise for them - Erfurt, the Culinary Olympics which take place in October, are the end goal."

The British Team of Chefs included Mark Fitzmaurice, Simon Hulstone, Alan Baker-Green, David Galpin, Ritchie Taylor and KP PJ Watts, while the Sheffield team comprised Michael Burke, Len Unwin, Rupert Rowley, Ashley Caley, Megan Harrod and KP Peter Mara.

Team member Hulstone, chef-proprietor of the Elephant Restaurant & Bar in Torquay, said: "We had a lot of positive feedback, but I think we overworked ourselves. We need to look at simplifying things when competing."

The British Team of Chefs menu

  • Pan-fried turbot and scallops, fennel, leek and saffron broth
  • Kentish-seared loin of lamb and braised neck croquette, shallot and Jerusalem artichoke puree
  • Kumquat and ginger sponge, chocolate mousse, vanilla ice-cream and citrus syrup

Sheffield College menu

  • Three flavours of Yorkshire pink trout, warmed rhubarb spirit
  • Slow-poached loin of suckling pig infused with apple and liquorice
  • Chocolate brioche pudding with fudge, caramelised banana, malt ice-cream

By Amanda Afiya

E-mail your comments to Amanda Afiya here.

The Caterer Blog](http://www.caterersearch.com/blogs/catering-news-blog/) Catch up with more news and gossip on the Caterer Blog here
[Newswire For the latest hospitality news, sign up for our e-mail news alerts.
The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

close

Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking