Guernsey takes title
A three-course menu featuring the very best of Guernsey produce helped to secure this year's Five Nations Menu Challenge title for the Guernsey Team of Chefs.
Competing at Hotelympia, held at London's Earls Court last month, on the Electrolux Foodservice stand, the Guernsey squad beat off teams from England, Ireland, Wales and Jersey.
The team comprised captain Tony Leck of the Village Pavilion; Channel Island Chef of the Year James Scowen; Paul Wilson, head chef of Sueco Catering; Matt Owens, pastry chef at London's Millennium Gloucester; Tony Lawson, chairman of the Guernsey Chefs Circle; and Alan Williams and Tom Matterface of Westminster College.
They presented lamb pastie with "bean jar" salad (haricots and butter beans), Guernsey tomato dressing and soft fruit mint mojo (salsa); grilled brill fillet with Guersey new season potato, crab and scallop hochepot, wild mushrooms; and baked curd with iced basil Guernsey cream and peppered berries.
The Five Nations Challenge is run by the Craft Guild of Chefs in association with Westminster College. Seven-strong teams of chefs representing the home nations and the Channel Islands competed on each day of the exhibition, creating a brasserie-style meal representing the tastes and flavours of their respective homelands.
