London team takes title at Avenance Grand Prix

Contract caterer Avenance gave its chefs a chance to strut their stuff in the company's Grand Prix event, staged at its flagship contract, Lloyds of London, two weeks ago. In total, nine classes were held, including a series of plated categories for desserts, pastries, meat and fish, and - for the first time - a team competition.

"We needed to bring a team event into the competition for chefs who feel more comfortable competing together rather than individually. It also gets them used to what's happening outside in the competition world," commented Avenance executive chef Rob Kirby, who headed a 12-strong judging panel.

Also on the panel were Claire Clark (executive pastry chef of the Hilton London Metropole), Andrew Bennett (executive head chef of London's Park Lane hotel) and Andrew Turner (head chef of Brown's 1837 restaurant, London).

Walking away with the inaugural team title was the triumvirate of Dennis Mwakalua, Mark Kent and Tim Fisher, representing the company's London contracts in the capital's City, West End and Docklands areas. Hot on their heals in second place was the Avenance team from Scotland, with the London South East team coming in third.

The competition required teams to present a plated starter, buffet centrepiece or platter and a glazed, plated dessert. It was the winning side's use of the best of British produce as its theme (including a starter platter of fillet of rabbit, pigeon and sage farce) that particularly impressed the judges.

"The judges agreed that this year the quality of food on show across all the classes was the best ever and they did a wonderful job in making some very difficult decisions," Kirby said. "Our chefs just seem to get better and better every year."

The Grand Prix was co-ordinated by Mark Hancock, head chef at Avenance's Baker & McKenzie contract in the City of London.