UFS Caddies

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. You’ll each receive a £50 Amazon voucher thanks to our sponsors RH Amar, Premier Foods and Kerrymaid.

Starters

Tom Mackins @ChefTomMackins – Chef/Owner, Restaurant Chapter 1, Newquay – Squid “black & white”

Jan Bretschneider @janbretschneide – Chef/owner, Restaurant Roots, Bournemouth – Citrus cured Mackerel, lardo, mouli & dill

Noel Keane @chefnoelk – Head chef, Eabha Joans, Listowel, Ireland – Mousse of confit wood pigeon, chocolate &
cherries

Allan Maynard @LeSousChef – Ghan House, Carlingford, Ireland – Goats curd, blood orange

Ross Chatburn @chefchatburn – Sous chef,  Hotel Gotham, Manchester – Scallop and octopus, beetroot tapioca & orange marmalade

Mains

Robert Rudman @ domsdads – Head chef, St Cross College, Oxford – Version loin with blackberry glaze, smoked potato puree, kale and sloe gin jus

Wesley Watts @wezwatts – Head chef, The Post Box, Perth – Parmesan crusted venison

Connor Carway @ Chef_Carway – Chef, The Last Wine Bar, Norwich – Pan roasted pork fillet, sage, apple, parma ham & white onion

David Pigram @chefdave_82 – Head chef, Inn or Out Events, Surrey Quays – Confit halibut, fermented garlic, micro carrot, crispy chicken wing & sea beat

Tom Sturman @davor1chance – Head chef, Da Vinci Restaurant, Yarm, Teeside – Duck breast, sweet potato, Bok choi, asparagus, pickled fennel, soy & honey jus

Dessert

Tony Casey @tonycaseychef – Head chef, The Garricks Head, Bath – Chocolate delice, dehydrated mousse & blood orange

Mark Ramshaw @feast4thesenses – Chef/owner, Feast For The Senses, Stow-on-the World – The Lemon: parfait, jelly skin, lemon thyme meringue, almond & limoncello

Ronald Robson @ronnyrobson85 – Head Chef, The Merchants Tavern, Newcastle Upon Tyne – Forced Yorkshire Rhubarb – sous vide, puree, sorbet, chilled rhubarb jus, lemon thyme panna cotta & raw meringue

Neil Ferguson @neilfergie – Sous chef, The Malton Hotel, Killarney, Ireland – Tasting of passionfruit – parfait, macaroon, glass tuile & nougatine

Jonny Mills @jonnyhmills – Head chef, The Ebrington Arms, Chipping, Campden – Coffee, chocolate & toast

Winners

Starter – Noel Keane @chefnoelk – Head chef, Eabha Joans, Listowel, Ireland – Mousse of confit wood pigeon, chocolate & cherries

Mains – David Pigram @chefdave_82 – Head chef, Inn or Out Events, Surrey Quays – Confit halibut, fermented garlic, micro carrot, crispy chicken wing & sea beat

Dessert – Mark Ramshaw @feast4thesenses – Chef/owner, Feast For The Senses, Stow-on-the World – The Lemon: parfait, jelly skin, lemon thyme meringue, almond & limoncello

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Feed Your Eyes

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