12th April 2013
Winter 2010: Making the link
As one of the best foreign exchanges in culinary circles, the NZ-UK Link Foundation Challenge ticks all the boxes for young chefs with talent and ambition.
With a fabulous prize of gastronomic heaven in New Zealand up for grabs, the NZ-UK Link Foundation Challenge brings out the best in all its finalists.
Pulling out all the stops to win this year, 19 year old Ben Murphy, commis chef at Pierre Koffmann at The Berkeley Restaurant in London, gave a perfect performance at the cook off at Westminster’s Kingsway College to take the prize.
His three course menu won him the opportunity to travel to New Zealand on a three week study trip working in top restaurants, visiting award winning vineyards and suppliers, with the option of one further week to explore the country.
His winning menu comprised langoustine tortellini, seared scallop, langoustine and saffron sauce; roast venison loin, spiced pickled pear, beetroot purée, celeriac and kumara fondant terrine, and chocolate infused jus; and manuka honey soufflé, lavender and yogurt ice cream and pollen tuille.
This year there were just seven contenders as Rebecca Mackie from Red Anywhere Catering in London, the only female chef in the contest, had to pull out because of an injury. But the chefs that went ahead produced an amazing set of starters, main courses and desserts using Manuka honey – all a tribute to the best that New Zealand offers.
Craft Guild vice president David Mulcahy said producing a menu in an alien environment and then going on to do interviews is a lot of pressure. “We were looking for the best and rounded person who delivered on the day.”
Peter Gordon, chef owner of The Providores and Tapa Room and founder of the culinary challenge, presented the award to Murphy at New Zealand House in London, which was attended by a host of industry figures and dignitaries.
Gordon said the contestants did themselves proud on the day by producing some outstanding dishes. “The quality of the entries is a fantastic indication of how highly respected the competition is among tutors and employers around the UK in regards to the advancement of their junior staff and students.”
Past winners Luke Fouracre and Selin Kiazim recalled their experiences. Fouracre from the House of Common, who won last year, said it had done incredible things for his career. His placements included Peter Gordon’s award winning Auckland restaurant Dine, top vineyard Craggy Range and Terroir Restaurant, Wellington chef Martin Bosley’s Yacht Club Restaurant, and the internationally acclaimed luxury Blanket Bay Lodge. He also attended the official judging of the prestigious Wellington Food Show and visited numerous boutique and specialist suppliers.
“In my first week with Peter I was introduced to fusion food at his restaurant. It’s not done as well here [in the UK] as it could be. At Hawkes Bay I learnt a lot about wine, seasonality and what they grew there as I did with Martin Bosley, who really pushes local food and local cuisine, which I am trying to do at work. The fourth week I spent at the glorious Blanket Bay, which is the most beautiful place I’ve ever seen. The food is tailored, spot on and amazing.
“I’ve never met a nation so passionate about food. I came back with a wealth of knowledge I never thought I would have.” Usually the winner takes all but this year, Mulcahy said, a prize was awarded for best starter, main and dessert, the winners receiving two tickets to the Craft Guild Awards next June and a bottle of H Blanc de Blanc. The best starter award went to Scott Kedwards for his butternut squash velouté, Cornish pan seared scallops and Devon lobster tortellini. Best main award went to Murphy, and best dessert award went to Luke Orwin for his Manuka honey tart, autumn squash curd and oleifera ice cream.
Since leaving Westminster Kingsway College, Murphy has been working at The Berkeley under the legendary chef Pierre Koffmann, and he appreciated all the help he got from him.
“He has supported me a lot and what I’m learning now is amazing.” An example, he said, was the soufflé which was a challenge, but it was put on as a special at the restaurant and by practising it worked in the final.
But lets not forget the New Zealand winner Regnar Christensen, who arrived in the UK on October 25 and immediately went to work at The Providores alongside Gordon. Next he went to three top London restaurants: St John in Smithfield; The Gavroche; and Marcus Wareing.
Gordon praised the way the NZ-UK cross promotion had worked and the places where Christensen had been. “Regnar did a great job; The Gavroche wanted him to go back and he was happy to go,” he said.
Pulling out all the stops to win this year, 19 year old Ben Murphy, commis chef at Pierre Koffmann at The Berkeley Restaurant in London, gave a perfect performance at the cook off at Westminster’s Kingsway College to take the prize.
His three course menu won him the opportunity to travel to New Zealand on a three week study trip working in top restaurants, visiting award winning vineyards and suppliers, with the option of one further week to explore the country.
His winning menu comprised langoustine tortellini, seared scallop, langoustine and saffron sauce; roast venison loin, spiced pickled pear, beetroot purée, celeriac and kumara fondant terrine, and chocolate infused jus; and manuka honey soufflé, lavender and yogurt ice cream and pollen tuille.
This year there were just seven contenders as Rebecca Mackie from Red Anywhere Catering in London, the only female chef in the contest, had to pull out because of an injury. But the chefs that went ahead produced an amazing set of starters, main courses and desserts using Manuka honey – all a tribute to the best that New Zealand offers.
Craft Guild vice president David Mulcahy said producing a menu in an alien environment and then going on to do interviews is a lot of pressure. “We were looking for the best and rounded person who delivered on the day.”
Peter Gordon, chef owner of The Providores and Tapa Room and founder of the culinary challenge, presented the award to Murphy at New Zealand House in London, which was attended by a host of industry figures and dignitaries.
Gordon said the contestants did themselves proud on the day by producing some outstanding dishes. “The quality of the entries is a fantastic indication of how highly respected the competition is among tutors and employers around the UK in regards to the advancement of their junior staff and students.”
Past winners Luke Fouracre and Selin Kiazim recalled their experiences. Fouracre from the House of Common, who won last year, said it had done incredible things for his career. His placements included Peter Gordon’s award winning Auckland restaurant Dine, top vineyard Craggy Range and Terroir Restaurant, Wellington chef Martin Bosley’s Yacht Club Restaurant, and the internationally acclaimed luxury Blanket Bay Lodge. He also attended the official judging of the prestigious Wellington Food Show and visited numerous boutique and specialist suppliers.
“In my first week with Peter I was introduced to fusion food at his restaurant. It’s not done as well here [in the UK] as it could be. At Hawkes Bay I learnt a lot about wine, seasonality and what they grew there as I did with Martin Bosley, who really pushes local food and local cuisine, which I am trying to do at work. The fourth week I spent at the glorious Blanket Bay, which is the most beautiful place I’ve ever seen. The food is tailored, spot on and amazing.
“I’ve never met a nation so passionate about food. I came back with a wealth of knowledge I never thought I would have.” Usually the winner takes all but this year, Mulcahy said, a prize was awarded for best starter, main and dessert, the winners receiving two tickets to the Craft Guild Awards next June and a bottle of H Blanc de Blanc. The best starter award went to Scott Kedwards for his butternut squash velouté, Cornish pan seared scallops and Devon lobster tortellini. Best main award went to Murphy, and best dessert award went to Luke Orwin for his Manuka honey tart, autumn squash curd and oleifera ice cream.
Since leaving Westminster Kingsway College, Murphy has been working at The Berkeley under the legendary chef Pierre Koffmann, and he appreciated all the help he got from him.
“He has supported me a lot and what I’m learning now is amazing.” An example, he said, was the soufflé which was a challenge, but it was put on as a special at the restaurant and by practising it worked in the final.
But lets not forget the New Zealand winner Regnar Christensen, who arrived in the UK on October 25 and immediately went to work at The Providores alongside Gordon. Next he went to three top London restaurants: St John in Smithfield; The Gavroche; and Marcus Wareing.
Gordon praised the way the NZ-UK cross promotion had worked and the places where Christensen had been. “Regnar did a great job; The Gavroche wanted him to go back and he was happy to go,” he said.