Scowen scoops islands title
JAMES Scowen scooped the title of Channel Islands Chef of the Year in last month's Guernsey Salon Culinaire, and he will represent the islands in the National Chef of the Year 2000 competition.
He retains his place despite the fact that the Guernsey restaurant, Battens, where he was head chef, was closed two days after the competition.
Scowen came out top ahead of the five other finalists at the cook-off held at Beausejour Leisure Centre, St Peter Port, Guernsey. He had three hours to prepare his winning menu for four covers, which was brochette of smoked haddock with pancetta and Meaux mustard dressing; fillet of lamb with baby Mediterranean vegetables, black olives and rosemary jus; and feuillantine of apple parfait with Calvados caramel.
Other awards went to the team from London's Lanesborough hotel for the International Chefs Grand Prix; Paul Wilson and Stuart Anderson of Sueco Outside Catering for the Inter-Island competition; and Andy Britton and Mark Parsons of the Junior Craft Guild of Chefs for the Junior Team Grand Prix.
The Salon Culinaire, sponsored by the Guernsey Tourist Board and the Channel Islands Co-operative Society, was the culmination of a month-long festival of food.
by Manisha Gambhir Harkins
