Chef at London's Berkeley Hotel wins NZ-UK Link Foundation challenge

A 19 year old commis chef from The five star Berkeley Hotel in London has won the NZ-UK Young Chef's Culinary Challenge at a cook-off held at Westminster's Kingsway College.

Ben Murphy's winning menu featured langoustine tortellini, seared scallop, langoustine and saffron sauce for starters, followed by roast venison loin, spiced pickled pear, beetroot puree, celeriac and kumara fondant terrine for mains.

His dessert comprised of chocolate infused jus; and manuka honey soufflé, lavender & yogurt ice-cream and pollen tuille.

Following the cook-off yesterday, New Zealand celebrity chef of 'The Providores and Tapa Room Restaurant' London and founder of the awards, Peter Gordon, presented this award at a special function held in the Penthouse Suite of New Zealand House, London.

He commented on this year's contest: "This year, we received an overwhelming selection of high calibre entrants making it extremely hard to narrow down the choice to just eight finalists.  Of the eight that were chosen, all did themselves proud on the day by producing some truly outstanding dishes. 

"The quality of the entries is a fantastic indication of how highly respected the competition is amongst tutors and employers around the UK in regards to the advancement of their junior staff and students."

The talented chef has won the "opportunity of a lifetime" to travel to New Zealand on a three-week study trip working in the top restaurants, visiting award-winning vineyards and suppliers, with the option of one further week to explore the country.

The other finalists included:

Tom Biddle, Marriott Forest of Arden, Birmingham
Luke Bannister, Le Meridien Piccadilly, London
Rebecca Mackie, Red Anywhere Catering, London
Adam Rawson, Viajante restaurant, London
Daniel Smith, Westminster Kingsway College, London

Other chefs recognised for their efforts included Scott Kedwards, KPMG Birmingham who was highly commended for his starter of butternut squash veloute, Cornish pan seared Scallops and Devon Lobster Tortellini and Luke Orwin, Tyne Met College for his dessert of manuka honey tart, Autumn squash curd and raspberry sorbet.

This year's judging panel included David Mulcahy, vice president Craft Guild of Chefs; Steve Munkley, executive chef, Royal Garden Hotel; Nigel Boschetti, executive chef, Grosvenor House; and Cristian Hossack, head chef, The Providores and Tapa Room Restaurant.

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