Working in the glass-enclosed kitchens of La Parade and preparing a meal for 100 paid-for covers, the team, which consisted of Nick Wort, Luke Fouracre, Daniel Terry, David Bush, Nick Chapman, Andy Ditchfield and Keith Winspur, was competing against the Craft Guild of Chefs Culinary Academy. The team from the Craft Guild was awarded a bronze medal.
The House of Commons meal comprised pan-fried fillet of black bream and young leeks, langoustine jelly, a main course of roast and braised Dorset lamb, truffle potato, Lincolnshire carrot puree, curly kale and beetroot jus and a dessert of citrus "imperial", lemon curd, lime meringue and lemon fancier, yogurt-coated pistachio nuts.
By Amanda Afiya
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