The House of Commons Culinary Team has been awarded a gold medal for its efforts at La Parade des Chefs at Hotelympia on Sunday.
Competing in the glass-walled kitchens and 100-cover restaurant of Hotelympia, they cooked a three-course menu including seared stone bass with beetroot, leeks and Jerusalem artichokes; a main course of slow-cooked duck breast, confit leg, Savoy cabbage and girolle mushrooms; and chocolate delice with salted almonds, banana and sesame.
The team, managed by Nick Chapman, comprised David Bush, Andrew Ditchfield, Matt Jones, David Powell, Rositsa Nikolova and Keith Winspur (KP).
The Craft Guild of Chefs Culinary Academy took bronze.
Ten teams are competing across five days at the show.
By Amanda Afiya
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