Medals

POTATO MASTERCLASSES

(sponsored by British Potato)

"I'm flabbergasted," said George Davis of the Swallow Hotel, Birmingham, after receiving a gold medal for his lightly spiced potato and pea cake in his first major competition. Competing in the Junior Potato Masterclass, Davis had 35 minutes to prepare two plated portions of a dish - using British potatoes only - which contained at least 75% potato. "I finished pretty early and that slightly worried me," admitted Davis, after receiving his class trophy and a cash prize of £200.

Competitors in the senior class were set the same task. A silver medal was awarded to Geraldine Young from the House of Commons who cooked a spiced pan-fried potato cake with sun-dried tomatoes, pine nuts and a sour cream and chive dressing. Besides the trophy for best in class she won a cash prize of £500. "It was my first competition and my oven went down, so it could have been better, but I wasn't too nervous," she said. Young was particularly pleased with her medal as she was the only female in the class.

Sean McNulty of Wrekin Catering Service, Telford, and Darion Smethurst, Manor Hotel, Meriden, both won bronze medals.

COOK AND SERVE

(sponsored by Caterplan)

Despite problems with a Champagne cork and a spillage of coffee grounds 30 seconds before the end of the competition, the Gardner Merchant London team of Sheila Pike (commis from London Underground, Canary Wharf), Tracey Greest (hospitality supervisor from Chase Manhattan) and Keith Burton (head chef from Mobil Court) walked off with a gold medal for this class.

The competition required teams of one chef, one commis and one waiter to prepare and serve a three-course menu for two covers (plus one for judging) in 75 minutes with accompanying wine.

The trio served a first course of seared scallops on a bed of baby spinach with crispy pancetta and Thai dressing accompanied by Condrieu, M Chapoutier 1994. The second course consisted of duck and pistachio sausage on goose liver with a Madeira and balsamic vinegar sauce accompanied by an orange salad and Bollinger la Côte aux Enfants, AC Côteaux Champenois Ay Rouge 1986. The third course was apple and roquefort ravioli on a bed of winter fruits with Calvados custard accompanied by Muscat St Jean de Minervois AC, France NV. The meal was rounded off with coffee served with amaretti biscuits accompanied by lemon Jella liqueur.

"We have never worked together before, other than one practice run a week ago," said Greest. "We didn't want to risk another one before the competition in case we peaked too soon - we came here to win gold."