Rewarding time in Ireland for the Craft Guild's Academy

The Craft Guild of Chefs' Culinary Academy has scooped an impressive 15 Awards at the World Association of Chefs' national team challenge, which took place earlier this month in Dublin.

Overall, the team came second to the Irish National Team.

Team leader Andy Twells said: "We were proud to be one of the teams to represent England at this prestigious event. The competition was stiff – we were competing against teams from Scotland, Germany and Ireland. The standard is high with a judging panel consisting of every nationality. The team performed magnificently under pressure producing a display buffet and serving a three course lunch for 70 covers using Irish produce in the Restaurant of Nations."

In the Junior Restaurant Plates class, Academy newcomers Rosie Angus picked up a Gold Award and 'Best in Class', while Kate Sims won a Gold Award. Mentor Vince Cottam, senior lecturer, Westminster Kingsway College, assisted them – they are both students at the college.

The Academy team received a Gold and 'Best in Class' for its impactful centrepiece entry that accompanied the team buffet. This depicted 'Best of British' - a bulldog dressed as a Beefeater, made out of marzipan.

The team comprised Academy protégés Sophie Wright, freelance chef and food writer (who picked up silver in Hospitality's fast paced Grand Prix), James Davis, chef de partie at Eton College and their three mentors. These were Vince Cottam, senior lecturer, Westminster Kingsway College (captain), Chris Basten, executive chef, Marriott County Hall, and Dennis Mwakulua, executive chef, Fujitsu Siemens.

The menu for the three course lunch served at the Restaurant of Nations was monkfish with masala crust, Clare Island mussels and spinach with tomato fondue, cauliflower cream, lobster emulsion, braised neck and gremolata of pan seared lamb loin, truffle pulses, savoy with rosemary mash, redcurrant jus, and chocolate and hazelnut crunch torte, salted peanut and caramel ice cream, compote of kumquats and golden raisins.

Words: Maria Bracken

« Back to previous page