Team menus for La Parade des Chefs
All the menus for teams competing in La Parade des Chefs…
Compass Group UK Leisure & Hospitality Culinary Team
Team manager
Michael Geraghty
020 8357 3000
Team members
Jason Clark
Les Wolvern
Robert Scarlett
Phil Stocken
Chris Hughes
Menu
Smoked Jasmine Scallops
Wild Mushroom and Soft Herb Risotto, Shellfish Stock
*
Duo of Welsh Lamb
Roast Cannon of Lamb with Spinach Mousseline
Slow Braised Rump of Lamb with Red Wine Reduction
Fondant Potato, Sauté of Mixed Beans
*
Orange Amaretti Sponge
Sweet Citrus Pickle and Lemon Sorbet
*
The Gleneagles Hotel
Team manager Andrew Hamer
Team members
Nick Parks
John Greer
TBC
TBC
TBC
Menu
Marbled Rabbit, Prune and Apple Terrine with Crinan Scallop
Sauce Jacqueline
*
Roasted Cutlet and Loin of Perthshire Lamb with Celeriac
and Sweetbread Royal
*
Milk chocolate Cream with Heather Honey and Praline Sponge
*
Glenrothes College
Team manager
Scott Lyall
Team members
Pamela Fowlis (pastry)
David Edwards
George Scott
Heather Dunn
Neil Borthwick
Menu
"Preserved Sea Food"
Fillet of Salt Cod, Pan Fried, on a Bed of Herbed Gnocchi
Fresh Tomato Ketchup
Pickled Mussel Ragout, Deep-fried Wanton, Beetroot Jus
*
"Slow and Fast Ham"
Lamb Cutlet and Braised Rump, Spiced Cabbage
Cassoulet of Beans, Potato and Rosemary Rosti
Sweetcorn Sauce
*
"Banana Medley"
Banana Mousse with Banana Tatin
Coconut Ice Cream, Dried Banana
Vanilla Syrup with Tropical Fruits
*
Ulster Culinary Team
Team manager
Anthony Armstrong
Team members
Shaun Hanna (captain)
David Close (pastry)
Alan Fitzmaurice
James Strain
Ian Flanagan
Jamie Moore
Dermot Bradley
Menu
Crab and Cod Ravioli, Spaghetti of Vegetables
Lemon Grass and Shellfish Reduction, Coriander Oil
*
Fillet of Beef, Morel Coating
Braised Sweet Potato, Buttered Vegetables
Parmesan Crisp, Thyme Jus
*
Poached Pear, Amaretto and Mascarpone Filling
Blueberry Sabayon, Sambuca Sorbet
*
Queens Moat Houses
Team manager
Stephen Li
Team members Gordon Dochard
Damien Bradley
Chris Burns
Jessica Philps
Matt Loveridge
Brian Kane
Menu
Tartare of Smoked Haddock and Fresh Crab
Beetroot Salsa
*
Roast Loin of Veal, Puy Lentils, Cannellini Beans, Confit New Potatoes
Truffle Sauce
*
Baked Lemon Cheesecake, Vanilla and Blackberry Ripple Ice Cream
Berry Compote
*
The Celtic Manor Resort Team
Team manager
Peter Fuchs
Team members
Michael Bates (Captain)
Joseph Procak
Matthew Stranger
Mark Philpot
Karl Hughes (pastry)
Menu
Collection of Seafood
Escabeche of Red Mullet
Tuna and Crab Salsa Roulade
Spiced Chutney and Scallop
Smoked Potato and Onion Salad, Chilli and Balsamic Syrup
*
Trio of Pork
Fillet with Black Pudding Mousse
Confit of Pig's Cheek in Cabbage
Braised Belly, Foie Gras
Apple Risotto, Mushy Peas, Roasted Root Vegetables, Dark Apple Essence
*
Blackberry Poached Pear stuffed with Whisky soaked Dates
Honey Parsnip Ice Cream
Nutmeg Pannacotta, Walnut Shortbread
*
Baxter & Platts
Team manager
Michael Caines
Team members
Nick Brookwell
Shaun Fitzgibbon
Eugene Cartwright
James Lester
Andy Tester
Menu
Pan-Fried Red Mullet on a Bed of Fennel and Onion
Ravioli of Crab, Lemon Grass and Shellfish Infusion
*
Roast Rump of Lamb on Ratatouille
Galette of Aubergine, Courgette and Tomato
Pommes Anna and a Tapenade Jus
*
Chocolate Tart with Vanilla and Pepper ice Cream
Coffee Crème Anglaise
*
Craft Guild of Chefs
Team manager
Nick Vadis
Team members
Vincent Cottam
Chritopher Basten
Simon Green
Matt Owens
Bernhard Engelhardt
Menu
Smoked Sea Bass, Crab Risotto, Scallop Fritter
Confit of Tomato, Herb Butter, Caviar Sauce
*
Pork Tenderloin
Cabbage, Fondant Potatoes, Black Pudding Ravioli
Warm Carrot Cumin Mousse
Jus and Truffle Oil
*
Apples and Pears
*
EWMCS Team USA
Team manager
Mario Reyes
Team members Morris Salerno (captain)
Patrick Mitchell
Dave Sokol
Salvatore Giuselli
Shari Carlson
Keith Browning (porter)
Menu
East Coast Lobster Salad
with a Gathering of Field Greens
Drizzled with a Toasted Cashew Cranberry Vinaigrette
*
Mid-Western Style Lamb
Marinated Grilled T-Bone, Roasted Garlic Jus
Portabello Red Bell Pepper Risotto
Hot Skillet Root Vegetables
*
Tequila Lime Crème Brulée
(Texas Salute to a Classical Dessert)
*
Panel of Chefs of Ireland
Team manager Brendan O'Neill
Team members TBC
Menu
Waiting confirmation of menu
Midlands Association of Chefs
Team manager Wayne Asson
Team members Glyn Jacklin
Stephen Love
Glyn Purnell
Stephen Sweeting
Wayne Thompson
Menu
Slow Cooked Pork with Seared Scallops
Sauce American
*
Roast Beef, Casserole of Mushrooms
Creamed Winter Greens
*
Baked Pear with Orange Sherbet
*
The Savoy, London
Team manager Anton Edelmann
Team members Allen Allard
Holger Jackisch
William Curley
Martin Nisbet
Rhodri Williams
Chantal Jaouen
Menu
Savoy Canapés
*
Scottish Scallops wrapped in Air-Dried Black Forest Ham on Succotash
*
Meli-Melo of Organic Pork on Minted Pea Puree
With Black Pudding and Apple Mash
*
Kirsch-Mousse on a Walnut Sable with a Cherry Compote
Pineapple and Orange Quark Ice Cream
*
Petits Fours
*
Savoy or German Coffee
*
Compass Group UK & Ireland Team
Team manager Omero Gallucci
Team members Mark Fitzmaurice (captain)
Allan Thistleton
Mark Hill
Gary Richmond
Richard Bowden
Menu
Seared Mackerel on a Scallop Coral and Horseradish Risotto
*
Roast Loin of Lamb, Caramelised Tongue
Marjoram Potato Fondants, Tomato Scented Jus
*
Dark Chocolate and Coconut Set Cream
Redcurrant Daiquiri, Banana Ice Cream
*
Sodexho Culinary Team
Team manager Peter Joyner
Team members David Hunt (captain)
Craig Sandle
Marc Podro
Debbie Kelly-Graves (pastry)
Steve Kendall
Menu
Lightly Smoked Royale of Salmon
Served on a Pan-Fried Crab Cake
Warm Shellfish and Dill Vinaigrette
*
Slow Cooked Oxtail and Oven Roast Fillet of Veal
Served with a Root Vegetable Gateau, Ebly and Bean Cassoulet
Fricassee of Wild Mushrooms, Madeira Jus
*
A Confection of Exotic Fruit
Warm Apple Barrel filled with a Pineapple and Passion Fruit Curd
Chocolate Encased Coconut and Malibu Teardrop
Crème Fraiche Sorbet and Exotic Fruit Salsa
*
Westminster Kingsway College
Team manager Jon Pratt
Team members Simon Stocker
Terry Shoesmith
Steve Walpole
Gary Hunter
Miranda Swinger
Menu
Cod on a Sweetcorn Fritter
Brown Shrimp Chowder Sauce
*
Fillet of Veal with Champ Potatoes
Mixed Bean Ragout
*
Raspberry Ice Cream with a Bittersweet chocolate Cake
and Candied Walnuts
*
Avenance Culinary Team
Team manager Robert Kirby
Team members Ben Lister (captain)
Mark Parfait
Tim Fisher
Andrea Scally
Tony O'Brien
Menu
Tournedos of Salmon
Horseradish Tapenade
*
Shank of Gammon with Pineapple
*
Rhubarb Vanilla Cream and Blood Orange Sorbet
*
The Sheffield College
Team manager Michael Burke
Team members Neil Taylor
Paul Bensley
Peter Allen
Paul Eardley
Gareth Jackson
Menu
Truffled Potato and Pancetta Terrine
with a Galantine of Red Mullet and Marinated Baby Leeks
*
Poached Tournedos of Veal
Veal Reduction, Girolles and Tarragon Infusion
*
Braised Spiced Baby Pineapple
Pistachio Frangipane with its own Water Ice
*
Combined Services Culinary Arts Team
Team manager Gary Hancock
Team members Billy Barrie (captain)
Mark Roberts
Lee Cork
Jimmy Mann
Richey Taylor
Menu
Pan Seared Sea Bass with Toasted Scallops
Sea Food Ravioli, Sauternes Scented Beurre Blanc
*
Rack of English Lamb with a Thyme Scented Farce, Truffle Mash
Pea Broth and Plum Tomato Stew
*
Rich Lemon Crème, Chocolate Velrhona Tart
Praline Ice Cream and a Mint Drizzle
*
Royal Garden Hotel
Team manager Steve Munkley
Team members Norman Farquarharson
Stefan Greubal
Nick Hollands
Andrew Donovan
Paulo Oliviera
Menu
Pave of Salmon and Crab with its own Cappuccino
*
Roulade of English Beef Fillet wrapped in Sweet Potato
served with a Cabbage Tian
*
Trio of Chocolate Desserts
*
Harrods Ltd, Knightbridge
Team manager Stephen Wheeler
Team members Frederick Tobin (captain)
Andrew Richardson
Chris Allen
Bill McCarrick(pastry)
Glen Gillings
Menu
Warm Crab Cannelloni with Saffron Marinated monkfish
Baby Leaf and Herb Salad
Coriander and Beetroot Oils
*
Slow Roast Rump of Lamb with Salt Beef Hash
Braised Banana Shallot and a Rich Burgundy Wine Sauce
*
Chocolate Pear Tart Tatin
White Coffee Bean Foam, Coconut Granite
*
