The Elior Culinary Team has been awarded a gold medal at La Parade des Chefs at the Hospitality Show today.
Cooking for 100 covers in the glass-walled kitchen restaurant at the show at the NEC Birmingham, the team comprised Peter Joyner (team manager), Stuart Nisbet (team captain), Robert Neary, Darren Coslett , Inge Boyce, Ben Mansfield, and Danny Roberts (team porter).
Elior served a three-course menu featuring citrus and dill-cured sea trout with crispy scallop and orange and fennel; a main course of Launceston lamb three-ways with "cabbage and bacon" and thyme-baked beets; and a dessert of banana cheesecake with warm sticky date pudding and salted peanut ice-cream.
Elior is one of three teams competing at the La Parade des Chefs at the show in a battle called Best of the Best, which sees the most succesful teams from La Parade des Chefs from previous years competing for the overall title.
The House of Commons culinary team, which competed yesterday, received a silver medal. A team from Compass Group will compete tomorrow.
All teams are supported front of house by students from University College Birmingham.
E-mail your comments to Amanda Afiya here.
Looking for a new job? Find your next job here with Catererandhotelkeeper.com jobs