10th Jan 2012 - 00:00
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Abstract
Ten teams will be displaying their culinary skills in the prestigious fine dining restaurant, La Parade des Chefs, at Hotelympia, which takes place at ExCeL in London from February 26 to March 1.
The cooking challenge will be in two 100-cover restaurants where the teams will take turns in preparing three course menus every day at the show. Salon director Peter Griffiths said: "This is a great opportunity for some of the best culinary talent around to showcase their cooking and presentation skills at a key event which is a meeting place for people throughout the industry. The teams will be serving a range of diverse and distinctive menus that will certainly have great appeal to people visiting the show who want to sample a top class dining experience for themselves." Participating teams are: Chefs of Ireland culinary team, Claridge's in London, the Combined Services, Compass Group, Craft Guild of Chefs, Elior, House of Commons, Jumeirah, Sodexo and Westminster Kingsway College (WKC). WKC students will once again be providing front of house service. La Parade des Chefs at the heart of Hotelympia is a big attraction for visitors who can book their place by visiting www.hotelympia.com/laparade. Full details of the menus are available to view before booking. Examples include Claridge's Melba crusted salmon, girolles, pine scented cauliflower purée, lobster cream, followed by hay baked rack of Kent lamb, rosemary and garlic jus, hotpot potatoes, caramelised parsnips and butternut squash purée. Dessert is Manjari chocolate and Earl Grey and prune. Meanwhile the team from Compass will serve grilled mackerel, seared scallop, beetroot, winter radish and pickled cucumber salad, followed by roasted cannon of Cornish lamb, slow cooked middle neck served with a white bean purée, braised potato and tasting of fennel. Dessert is rhubarb and sweet milk crumble with lemon, marshmallow and sorrel. The event, sponsored by several companies including kitchen equipment specialists Electrolux, MKN and Gram, and tabletop specialists Steelite and Dudson, is run under competition rules and places will be allocated on a first come, first serve basis. Meals have a set price of £34, which includes a £2 discretionary fee donated to the industry charity, Hospitality Action. • For further information, visit www.hotelympia.com