BLOOD, SWEAT AND TEARS AT HOTELYMPIA

Nine talented chefs gave their all in the Essential Cuisine Master Class of this year’s Hotelympia Salon Culinaire. However, it was Richard Muncaster of the Compass Group Culinary Team that walked away on top of the world after impressing judges with his delectable duck dish in the Live Theatre. 

Each of the nine finalists in the Essential Cuisine-sponsored Master Class was challenged to prepare, cook and present two portions of a main course dish within 30 minutes.

Menus had to incorporate a product from the Essential Cuisine range including Premier Veal Jus, Premier Chicken Jus, Premier Lamb Jus, Veal Glace, Lobster Glace, Chicken Glace, Beef Glace and Game Glace.

While each entry had its merits, it was Richard Muncaster’s Honey Glazed Corn-fed Duck with Roasted Plum served with Pak Choi and Sweet Potato that won over judges, earning him a gold certificate and set of seven Global knives.

Two silver awards were also awarded to Andy Wilcock of the Craft Guild of Chefs Culinary Academy for his Roast Loin of Venison wrapped in Bacon, Boulangere Potatoes, Cepe Lasagne and Perry Jus, and Thomas Kourek of Christ’s Hospital in Horsham for his Roast Pigeon, Spinach and Watercress, Beetroot Puree, Herb Gnocchi and Game Glaze.

Winning bronze were Matthew Shropshall (NPD Direct), Alex Grant (Cafe Fish, Scarborough) Burc Tuncel (Churchill Hotel, London) and Paul Lynch (Sheraton Skyline, Hayes).

The awards were presented by Nigel Crane, managing director and founder of Essential Cuisine, and David Walklate, chairman of judges for the Live Theatre.

For more information on Hotelympia visit www.hotelympia.com