Chefs gear up for Inter Islands Challenge

Top chefs from Jersey and Guernsey are gearing up for the Inter Islands Challenge where they will be tasked with creating a four course meal plus canapés from a mystery basket for 55 covers per team.

The Jersey team is channelling its efforts into picking five chefs to take to the first Craft Guild of Chefs' Inter Islands Challenge on October 22-23 in the newly refurbished kitchens at the Academy of Culinary Arts, Highlands College Jersey.

Chefs that are interested in being a part of the team should email chef@defrance.co.uk. The team captains will then select their teams which will include at least one student to reflect the importance the Craft Guild places on passing culinary skills on to the next generation.

The teams will have to impress a discerning group of diners, including a judging panel of top London chefs; Henri Brosi, executive chef at The Dorchester; Paul Gayler, executive chef at the Lanesborough Hotel; and Andrew Bennett, who is food and beverages manager as well as executive chef at the Sheraton Park Lane Hotel.

Challenge co-ordinator and Craft Guild vice-president Stephen Scuffell said: "Jersey and Guernsey are what you might like to call friendly rivals and, in the same vein as the islands' annual football match for the Muratti Vase, the inaugural Inter Islands Challenge is set to be a fiercely fought challenge.

"The victors will win the Peter Queree trophy, named after the former head of catering at Highlands College Jersey who passed away recently. Peter was a true culinary great and longstanding Craft Guild of Chefs member who had many links with both islands and we are proud to honour him in this way." 

This year's winning team in the Inter Islands Challenge will be announced at the 2nd dinner on the Tuesday evening (23rd October).

For further information on how to be involved by sponsoring the food and wine for the challenge or to buy tickets for either evening (£50 each) please email: Eileen.Buicke-Kelly@highlands.ac.uk

Words: Maria Bracken

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