NZ-UK Link Foundation Challenge Winner

Luke Fouracre, demi chef de partie at the House of Commons, has won the 2009 NZ-UK Link Foundation culinary challenge.

He beat off seven other finalists in this annual event to win a fabulous four week trip of a lifetime to experience the culinary scene of New Zealand. His menu began with a starter of scallops and chorizo with potato brunoise and tempura cauliflower served on mixed leaves. 

Main course was loin of New Zealand venison, herb mousse with beetroot purée, venison hot pot, glazed young vegetables and a shallot and port jus, followed by a dessert of pear, honey and almond tart, rhubarb ice cream, pear coulis and manuka honey and sesame tuille.

The event, a joint venture between the foundation and the Craft Guild of Chefs, came together six years ago and attracts a high number of entries. The finals were held at Westminster Kingsway College during the day on November 9 with the awards presentation that same evening.

New Zealander Peter Gordon, chef owner of Providores, who is the force behind the culinary challenge was recently awarded the honour of Officer of the New Zealand Order of Merit for services to the New Zealand food industry, which he will receive from the Queen on December 1.

Explaining how the competition worked, he said it was important for restaurants here to understand how valuable it is for their chefs to go to New Zealand. "The competition is about excellence and finding an ambassador from the British cooking scene."

Craft Guild vice president David Mulcahy said it had been a fantastic day. "The competition isn't easy. There's lots of commitment because you have to research the food to get the best out of it."

He believes the competitors are getting more sophisticated and he wants to see the competition grow and develop – "Peter and I think it's got so much potential".

Guest of honour was New Zealand's former All Blacks rugby captain Sean Fitzpatrick, now a TV commentator and writer, who presented the top award to Fouracre.

In second place was Adam Rawson-Higgins from Claridge's and in third place Rosie Angus, the only finalist still at college.

The finalists were:
Rosie Angus – Westminster Kingsway College
Thomas Brown – Royal Duchy Hotel, Cornwall
Ross Copland – Turnberry Hotel
Daniel Elliss – Boodles Restaurant, London
Jason Foster – Anton's Restaurant, Hertfordshire
Luke Fouracre – House of Commons
Adam Ross Higgins – Claridge's
Matthew Roe – G4 Inns

Words: Sheila Eggleston

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