Kikkoman hopefuls set for Hotelympia 2002 showdown

The organisers of the Kikkoman Masters chefs' challenge have named the chefs who will take part in the final on Wednesday 6 February at Hotelympia 2002.

The 10 finalists were selected by paper judging, led by chairman of the judges, London chef-restaurateur Alastair Little. Entrants were asked to devise two recipes with a modern European theme, each using Kikkoman Naturally Brewed Soy Sauce as an integral ingredient.

In the final, competitors will have just one hour to cook and present their dishes, one of which must be vegetarian. One of the dishes must be cooked from scratch in front of the judges with no preparation, but the other dish can include pre-prepared marinades, vegetables and stocks.

"We had a huge number of entries of a very high standard," commented Little. "As usual, the selection process was very difficult, but we feel we have some really innovative and inspiring recipes in the final. We are all looking forward to seeing the cooked results."

Among others joining Little on the judging panel will be Henry Harris, head chef of Hush, London, Mark Edwards, executive chef of Nobu, London, the London Evening Standard‘s Lindsay Bareham and Eric Deblonde, executive head chef at the Four Seasons in Hamilton Place, London.

The winner will receive a 10-day working trip to Japan.

The finalists

Carl Brook, chef-lecturer, North Oxfordshire College
Gerard Everley, senior sous chef, Cavendish hotel, Derbyshire
Brian Fantoni, junior sous chef, Claridge's, London
Lee Maycock, executive estate chef, Open University, Milton Keynes
James Newton-Brown, senior sous chef, Mosimann's, London
Yoram Odentz, chef-manager, Sodexho
David Stringfellow, head chef, Village Pavilion, Guernsey
Wayne Thompson, head chef, Nailcote Hall hotel, Coventry
Marc Wilkinson, head chef, Latymer restaurant, Surrey
Paul Whitecross, executive head chef, Carnoustie hotel, Angus