The fruits of his labour
A consistently high standard was the key to Simon Furey's victory in the fourth semi-final of the National Chef of the Year competition, held at Stoke College of Catering earlier this month.
The judges were particularly impressed by the "extremely creative" apple and pear indulgence dessert created by Furey, who is development chef at the Recipe Dish Company, Sheffield.
The high standard from the Stoke heat also produced two other finalists for the competition: Philip Golding, chef consultant and food and beverage director at Sincioco, King Company and Consultants; and Henrik Iverson, executive chef at Quaglino's, London.
From his compulsory four-course offering Golding's dessert was a banana soufflé, malted chocolate parfait and chocolate sauce. Iverson's final course was queen of puddings topped with a tart of lemon curd ice-cream and served with caramelised Cox's apple juices.
Competitors were awarded points for the best meal produced, as well as for flavour, texture and taste, the balance of menu and the range of technical skills shown, from hygiene to craftsmanship.
All semi-final winners now go on to compete at the Craft Guild of Chefs' National Chef of the Year final at Hotelympia '98 on 9 February.
The winner of the National Chef of the Year title will receive the Craft Guild Gold Medal, £5,000 in prize money and a trophy. Second and third prizes are £2,000 and £1,000 respectively.
