Industry talents goes back to the kitchen

Anesta Guishard, who prepared the dessert

Last week, four talented aspiring young chefs and former FutureChef participants delighted an industry audience by preparing one course each of a fantastic four course banquet, led by Restaurant Associates executive chef, Andy Aston and his team of Compass Group mentor chefs.

The Back To The Kitchen banquet – a Springboard event held as a celebration of the four young chefs involved and the future talent of the industry – was prepared for the 100 guests from across the industry and took place at The Cumberland Hotel, Marble Arch.

Luke Thomas, 15, FutureChef Winner 2009, prepared the starter of Quail with new season asparagus, pomegranate and poached egg.

Ben McKevvitt, 17, who came third in FutureChef 2008, prepared the fish course of salmon mi-cuit with spiced lentils, beetroot and pea puree.

Michael Morton, 17, who reached the regional finals of FutureChef in 2007, prepared the main course of slow cooked belly of Gloucester Old Spot with Dauphinoise potatoes and vegetables jus.

Anesta Guishard, 17, who reached the regional finals of FutureChef in 2007, prepared the dessert, a bitter chocolate and orange tart, potted panna cotta, spiced oranges and vanilla ice.

Each of the courses was praised highly by those enjoying the meal and also by Brian Turner who hosted a chat-show style interview with the young chefs following the meal.

Words: Clare Riley

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