Schwartz September 2019
feedyoureyes

Feed Your Eyes

As a special award for all of our winners this year, we thought it would be a fitting tribute to show off their creativity once more and crown a champion for each category! Here’s to a prosperous and creative Christmas! Please keep those entries coming in 2016!

Starters

Connor Carway @Chef_Carway – Chef, The Last Wine Bar & Restaurant, Norwich – Braised octopus, chorizo jam, tomato,
lemon and rocket mayo

Tom Mackins @ChefTomMackins – Head chef, the Llawnroc Hotel, Cornwall – Scallops with textures of cauliflower, pickled raisins and crispy ham

Tony Casey @tonycaseychef – Head chef, The Garricks Head, Bath – Salmon, eel, apple, beetroot, horseradish meringue

Lee Coates @Lee Coates – Sous chef, Rowleys Bar & Restaurant, Derby – Goat’s curd, basil ice cream, heritage tomato,
strawberry balsamic

Dan Abbs @dabbs1981 – Pastry chef, Emmanuel College, Cambridge University – Strawberry soup, basil parfait

Mains

Jonny Mills @jonnyhmills – Head chef, The Ebrington Arms, Chipping, Campden – Cod, seared squid, puy lentils, salted
baked beetroot and Jerusalem artichoke

Bjorn Moen @thehartinn – Sous chef, Montpellier Chapter, Cheltenham – Three little pigs; celeriac, pea shoots, apple gel,
black pud, belly and prosciutto crisp

Billy Frost @billyfrost1991 – Head chef, Thyme at Bawtry, Doncaster – Pan roast chicken breast, confit leg, champ mash,
glazed carrots and shallot rings

Dan Watkins @danchef82 – Head chef, Killingworth Castle, Wootton, Oxfordshire – Native lobster, crispy claw, miso glazed
chicken thigh, gem, carrot and passion fruit

Jon Fell @jonfellchef – Head chef, The White Mare, Beckermet, Cumbria – Sous vide halibut, smoked haddock and potato
sauce with mussels

Desserts

Byron Franklin @bfranklin83 – Sous chef, Clare College, Cambridge – Blackberry, lemon, yoghurt dessert

John Grabecki @ John_Grabecki – Head chef, BNY Mellon Blackfriars – Sticky toffee pudding

Chris Turnbull @chefchris86 – Head pastry chef, The Kitchin, Edinburgh – Baked sago vanilla & crowdie cheesecake, poached Yorkshire rhubarb, macaron, jelly & sorbet

Tom Sturman @davor1chance – Head chef, Da Vinci Restaurant, Yarm, Teeside – Pimms and lemon

Michael King @mking1984 – Head chef, Clarice House, Colchester – Assington strawberry, pistachio, smoked yogurt
and basil

Winners

Connor Carway @Chef_Carway Chef, The Last Wine Bar
& Restaurant, Norwich – Braised octopus, chorizo jam, tomato, lemon and rocket mayo

Dan Watkins @danchef82 Head chef, Killingworth Castle,
Wootton, Oxfordshire – Native lobster, crispy claw, miso
glazed chicken thigh, gem, carrot and passion fruit

Michael King @mking1984 Head chef, Clarice House,
Colchester – Assington strawberry, pistachio, smoked
yogurt and basil

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