Brillo Cleaning Guide 10/19

Feed Your Eyes

Our Twitter followers have done it again,  sending us dozens of photos of stunning dishes they’ve created. The quality and range of submissions continue to dazzle and impress us. As always, it was a tough job whittling them down to the top five for each course. Thanks again for all the amazing entries, please keep them coming to #FeedYourEyes. And a huge thanks to our sponsors RH Amar, Premier Foods and Kerrymaid, because now the winner from each category will receive a £50 Amazon voucher.
The competition is hotting up!


Dominic Powell @powell_ – Executive chef at Fish at 85, Cardiff – Sautéed garlic razor clams, summer vegetable dressing

Noel Keane @darcysbistro – Chef at Darcys Bistro, Tralee, Kerry – Carrot & beetroot salad

Lee Coates @coatesaholic – Senior sous chef at The Walton, Nottingham – Goats curd, basil ice cream, heritage tomato,  strawberry balsamic

William Grubb @willyjjg1874 – Pastry chef at The Plumed Horse, Edinburgh – Ham hock, sweetbread, terrine, braised beluga, lentils & puffed pork skin

Tom Mackins @ChefTomMackins – Head chef at Falmouth Bay Cafe,
Cornwall – Olive oil poached sea trout, carrots, purple sprouting broccoli and radish


Dan Watkins @danchef82 – Head chef at Rural Kitchen and Blackthorpe House, Suffolk – Native lobster, crispy claw, miso
glazed chicken thigh, gem, carrot and passion fruit

Adam Church @ChefAdamChurch – Head chef at Franks Steakhouse, Northampton – Roasted seabass, hot pickled vegetable remoulade, saffron mayo, gremolata, baby leaves

Luke Daniels @chef_luke1 – Chef at Weston Hotel, Scarborough – Duck breast, beetroot, charred carrot, orange, apple, cauliflower and asian spiced jus

Jack Rawlings @_Jack_Rawlings_- Junior sous chef at Coutts, London – Roast skate, herb purée, beer battered shallot & cured egg yolk

Simon Ashburner @simon_ashburner – Executive chef at ISS defence, Surrey – Confit, pickled, tartare of mackerel with
sea herbs & buttermilk snow


Sam Everett @sameverett203 – Head chef at The Riverside Restaurant, Rochdale – Chocolate delice, caramel and baileys
ice cream

Tom Sturman @davor1chance – Catering manager at Wensleydale School, Leyburn, Yorkshire – Pimms and lemon

Ernst van Zyl @Erniechef – Chef patron of The Lord Clyde, Kerridge – Bitter chocolate, mascarpone, grapefruit &

John Grabecki ‏@John_Grabecki Head chef at BNY Mellon, Walthamstow – Strawberry, basil, nuts, vanilla, lemon

Tom Genty @GentyTg – Sous chef and acting head chef at The Mulberry Tree, Kent – ‘banoffee’
Lee Coates @coatesaholic Senior sous chef at The Walton, Nottingham – Goats curd, basil ice cream, heritage tomato,
strawberry balsamic
Dan Watkins @danchef82 Head chef at Rural Kitchen and Blackthorpe House, Suffolk – Native lobster, crispy claw, miso glazed
chicken thigh, gem, carrot and passion fruit
Tom Sturman @davor1chance Catering manager at Wensleydale School, Leyburn, Yorkshire – Pimms and lemon
Feed Your Eyes

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