SCJ_May19

Feed Your Eyes

Our Twitter followers continue to dazzle and impress us with the range and quality of each dish created. As always, it was a tough job whittling them down to the top five for each course – which can now be viewed at takestockmagazine.com. Thanks again for all the amazing entries. Keep them coming to #FeedYourEyes. Congratulations to our winners. Thanks to our sponsors RH Amar, Premier Foods and Kerrymaid you’ll each receive a £50 Amazon voucher.

 

Starters

Jan Bretschneider @janbretschneide – Chef/owner of Restaurant Roots, Bournemouth – Salmon mi cuit, asparagus, elderflower & yuzu

Jack Rawlings @_Jack_Rawlings_ – Sous chef, Coutts Bank – Cauliflower soup, confit egg yolk & stout rarebit

Dean Douglass @dean_douglass – Sous chef, Twin Farms, Newcastle – King scallops, black pudding, pickled cauliflower & crackling crumb

Connor Carway @Chef_Carway – Chef, The Last Wine Bar, Norwich –Local Norfolk asparagus, wild garlic, chicken & quails egg

David Pigram @chefdave_82 – Executive head chef, Harbour & Jones Events, London – Raw beef mushroom radish salted egg

Mains

Allan Maynard @LeSousChef – Ghan House, Carlingford, Louth, Ireland – Lamb 30 sec wild garlic sponge, whipped goat’s cheese & peas

Matthew Brewer @mattlbrewer92 – Head chef, The Peppered Pig, Turnbridge – Tasting of pork, asparagus, confit potatoes, cider sauce & smoked apple

Noel Keane @chefnoelk – Head chef, Eabha Jones, Listowel, Ireland – Duck, braised baby fennel, elderflower jus & poached cherries

Jon Fell @jonfellchef –  Head chef, The White Mare Bar and Restaurant, Beckermet, Cumbri – Hake with buttered spinach & mussel saffron sauce

Ross Chatburn @chefchatburn – Sous chef, Hotel Gotham, Manchester – Chicken terrine, corn, maple & malt loaf

Desserts

Mark Ramshaw @feast4thesenses – Chef/owner, Feast For The Senses, Stow-on-the-World – Chocolate roll – mousse, raspberry sorbet, honeycomb & violet

Rebecca Marshman @Bexxmrondeau – Junior sous chef, rhubarb, London – White chocolate & basil dome with black olive & raspberry sorbet

Tony Casey @tonycaseychef – Head chef, The Garricks Head, Bath – Rhubarb, set custard, hibiscus, pistachio cake

Nic Till @ Londonchef1983 – Head chef, Green & Fortune, Rotunda Restaurant, London

Luke Daniels @chef_luke1 – Sous chef, Weston Hotel, Scarborough – Milk & strawberry

Winners

Dean Douglass @dean_douglass – Sous chef, Twin Farms, Newcastle – King scallops, black pudding, pickled cauliflower & crackling crumb

Matthew Brewer @mattlbrewer92 – Head chef, The Peppered Pig, Turnbridge – Tasting of pork, asparagus, confit potatoes, cider sauce & smoked apple

Rebecca Marshman @Bexxmrondeau – Junior sous chef, rhubarb, London – White chocolate & basil dome with black olive & raspberry sorbet

 

 

 

 

 

 

 

 

 

 

Share this with friends
Feed Your Eyes

Sign up to receive an electronic version of Take Stock Magazine