Gordon Ramsay Scholar
The organisers of the Gordon Ramsay Scholar 2001 have announced the shortlists for the regional finals and the college final.
Competitors had to submit recipes for a three-course lunch menu based on autumnal ingredients. At the regional finals and the college final, competitors will be presented with a mystery box of ingredients and will have just half-an-hour to create a recipe. They will then be given a further two-and-a-half hours to prepare, cook and present their finished meal.
Following the paper judging of the entries, Gordon Ramsay commented: "I was impressed by their imaginative use of seasonal ingredients. The careful sourcing of ingredients from local farmyards and fishmongers is a breath of fresh air. In the face of the recent foot-and-mouth crisis their use of home-grown produce is commendable."
The first regional final takes place today (2 August) at Birmingham College of Food, Tourism and Creative Studies and will be followed by the regional heat at Bournemouth College of Further Education next Tuesday (7 August). The third regional final takes place at Glasgow College of Food Technology on 9 August. The college final, meanwhile, will take place at P‚trus restaurant, London, on 12 August.
One winner from each of the regional finals plus the winner of the college final will go forward to the grand final in London on 19 September.
The judging panel for each regional final will include a guest chef and a senior lecturer from each college. Judges include Michael Caines from Gidleigh Park in Chagford, Devon; Philip Howard from the Square, London; David Dempsey, head chef at Amaryllis, One Devonshire Gardens, Glasgow; Marcus Wareing, chef-proprietor at P‚trus; and Mark Sargeant, who moves from Ramsay's kitchen at Hospital Road to become head chef of restaurant Gordon Ramsay at Claridge's next month. Charlie Trotter will be flying over from Chicago to be guest judge at the final.
For more information visit the Web site, www.ramsayscholar.com.
The 2001 shortlist
The 18 regional finalists
David Abbot, Parade, London
Steven Allen, Cotto restaurant, London
Richard Bias, Mansion House hotel, Poole
Gemma Blow, The Square, London
Neil Borthwick, Coll Earn House hotel, Auchterarder
Roisin Gavin, Deane's, Belfast
Matthew Gillan, Midsummer House restaurant, Cambridge
Ben Greeno, Hotel des Clos, Nottingham
Matthew Hazell, Aramark, Shell International, London
William Holland, Red Snapper, Bristol
Lucy Hyder, Bacchanalian restaurant, Cheltenham
James Knappett, the Seafood restaurant, Padstow
Leigh Myers, Simply Heathcotes, Preston
Michael North, The Goose, Chalgrove
Nathan Outlaw, Lords of the Manor, Upper Slaughter
Michael Thompson, Thyme, Sheffield
Robert Thompson, Chimneys restaurant, Bawtry
Christopher Warwick, Mosimann's, London
The six college finalists
Simon Ball, Blackpool & the Fylde College
Gordon Jones, Birmingham College of Food, Tourism and Creative Studies
Gary McDowell, Newry & Kilkeel Institute of Further & Higher Education
Aileen McMonagie, Glasgow College of Food Technology
Eddy Rains, Exeter College
Paul Taylor, South Trafford College
