DOUBLE GOLD AT CHARLTON HOUSE SALON CULINAIRE

Two Charlton House teams walked away with joint gold at the Charlton House National Salon Culinaire 2007, held at Westminster & Kingsway College in London on Saturday 6th October 2007.

The teams from Regents College and Lovells took joint gold in the live “Ready, Steady, Cook!” style cook-off when they competed against sixteen other Charlton House brigades. Each team had just 30 minutes to cook a three-course meal in front of an audience of over 200 colleagues and clients.
 
Richard Evans (executive chef), Sonny Batch (chef de partie) and Chris James (head chef) from Regents College made a pan-fried fillet of bream with an Asian crust and Asian dipping sauce, followed by roast leg of partridge with creamy savoy and curly kale, sautéed truffle potatoes with a chestnut, mushroom and red wine sauce. This was followed by a rhubarb and gooseberry clafouti with Chantilly cream.  

The team from Lovells - David Burgum (executive head chef), Jamie Higgs (hospitality head chef) and Petra Nedefors (head chef staff catering) - made a starter of glazed mackerel on a Spring onion mash with vegetables a la grecque. This was followed by stuffed pan-fried chicken breast with mushroom risotto, beurre blanc and a tomato concasse. For dessert, the team made a warm chocolate tart with chantilly cream, praline wafer and caramelized dates.

Commenting on the Salon, Robyn Jones, co-founder and chief executive of Charlton House, said:” The fact that we awarded two gold medals in this category shows how high the standards were this year. We see the Salon as a great forum for chefs to show off their skills.”

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