National teams go head-to-head at Hospitality's La Parade

16 December 2010 by
National teams go head-to-head at Hospitality's La Parade

Top chefs from England, Scotland and Wales will be competing head-to-head at La Parade des Chefs, the working restaurants at Hospitality 2011, at the NEC on 24-26 January.

The show's 100-cover fine-dining restaurant will be the scene of a kitchen battle between the three national culinary teams who will take turns to serve up three-course lunches on each day of the show. It is the first time the teams have competed at Salon Culinaire at Hospitality.

Peter Griffiths, salon director, said: "We are really delighted that the national teams will be competing in La Parade des Chefs, which will showcase the skills of some of the best chefs around at the moment. It will add an extra element of culinary competition to the daily menu in La Parade des Chefs which will ensure diners enjoy really top-class cooking during the show."

Visitors to the show can view the menu and book places at La Parade des Chefs for lunch at using OpenTable. The three-course dining experience is priced at £34 per person, which includes a discretionary £2 donation to Hospitality Action - the hospitality industry benevolent organisation.

The English team will compete at La Parade des Chefs on the first day of the show, the Scottish team will cook on the second day, while the Welsh chefs will take over on the final day.

Their efforts will be judged by Omero Gallucci (chairman) and Alan Whatley (pastry) plus other renowned judges from across the industry who will award gold, silver and bronze medals. The winning team will be the one that achieves the highest score out of 100%.

Graham Tinsley, manager of the Welsh team, said: "La Parade des Chefs is a great platform for us to demonstrate our culinary skills to the industry. We are all looking forward to the event and the opportunity to put our expertise to the test against top chefs from England and Scotland who we know well from many other competitions around the world."

On the first day of the show, the English team will be serving up a main meal of thyme-roasted Exmoor venison, braised bonbon of venison, wood-smoked parsnip, confit of Savoy cabbage and buttered fondant potato with a dessert of maple cream, sticky toffee pudding and caramel crunch.

The Scottish team will present a starter of halibut with a mussel and vegetable stew, dill cracker and a layered halibut and salmon terrine and finish off the meal with a modern twist on the classic ‘rhubarb and custard' - rhubarb financier with a custard and vanilla ice-cream, brandy snap cylinder, a custard mousse with candied lemon and rhubarb compôte.

The menu being prepared by the Welsh team includes a main meal of breast and confit leg of Madgetts farm duckling, butter braised potato and vegetables à la Grecque with butternut squash and orange purée and duck sauce with truffle.

La Parade des Chefs is the focal point of the biggest-ever Salon Culinaire at Hospitality 2011 which features nearly 60 competitions including 12 new classes for Live Theatre and Salon Display. Pre-registration for Hospitality 2011 is now open at, where you can register for free tickets.

Visitors to the show wishing to dine at La Parade des Chefs are urged to book their table soon at to avoid disappointment.

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By Amanda Afiya

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