Chef & Potter
Michel Flamme, executive chef at the Kildare Hotel & Country Club, Straffan, Dublin, has won the fifth Wedgwood Chef & Potter competition at a cook-off held last month at the Landmark hotel, London.
French-born Flamme had two hours to prepare and cook two dishes from separate course levels, using locally sourced organic produce wherever possible. The two dishes had to be presented on appropriate Wedgwood plates.
Flamme’s winning dishes were seafood pasta purse, with Galway Bay lobster, Dublin Bay prawns and Bantry scallops in a lobster coulis served on a Cornucopia Parchment pasta bowl; and chocolate fondant with biscuit dacquoise served on a Versace plate.
Aramark employee Georgina Grimson, contract manager at Balmacra Naval House in the Highlands, won a colleague for a night in a charity raffle which raised £7,000 for Hospitality Action and the NSPCC. Chef Eddie Ward, who works at the company’s Royal Academy of Music & Drama contract in Glasgow, cooked a four-course dinner for eight at Grimson’s Western Highland croft house, which included chargrilled corn-fed chicken on a bed of buttered couscous and ratatouille, and a tuile basket filled with cheesecake and strawberries accompanied by strawberry coulis.