The Avenance Culinary Team scooped a gold medal in the La Parade des Chefs restaurant competition at Hospitality yesterday.
Cooking at the NEC-based show, the team comprising Peter Joyner, Hayden Groves, Mark Crowe, Inga Boyce, Richard Underwood, Dagmar Pfeifer and KP Jonoy Miller, cooked a three course meal for 100 covers.
Their meal was smoked eel with a twice-baked horseradish soufflé, beetroot "three ways", a main course of pan-roasted breast and braised "faggot" of Talamara duck, garlic and potato confit, winter roots and a lentil vinaigrette, followed by poached pear, chocolate "fondant" with hazelnut praline and goat's cheese parfait.
By Amanda Afiya
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