Burst wins BA Masterclass

Graham Burst of the Waldorf Hotel, <?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-com:office:smarttags" /?>

London, will be jetting off to the United States, courtesy of his success in the British Airways Global Catering Masterclass at Hotelympia on Monday. > His dish of sugar-seared rib of lamb on gingered sweet potato, vegetable ragout, cep oil and tomato tea consommé was deemed by the judges to be the tastiest and most suitable dish for service on a first-class flight and won a gold medal. Burst won two return airline tickets to the USA. Burst and his fellow nine competitors, who had to prepare, cook and serve two plated main courses in 30 minutes, also had to consider the international market and global trends. In second place and silver medal winner was Graham Williamson of the Glasgow Hilton, who cooked seared corn-fed chicken, garlic and chive mash, caramelised shallots and mango salsa with port wine jus. His prize is two return airline tickets to Europe. Desmond Dunne of the Jersey Chefs Circle won dinner for two at Richard Corrigan at Lindsay House in London for taking bronze. His dish comprised braised guinea fowl with wild mushroom farce, potato cake, vegetables, rosemary and chorizo sauce.