SCCA hosted the annual Rotary competition for our Level 1 and Level 2 trainee chefs and front-of-house learners in February.
Teams of four created a mocktail, main course, dessert and made a wine recommendation to meet the brief.
It was a very competitive event as standards were very high, and Judges David White, David Clements and Chef Luke Bailey faced a tough decision.
The winning team was made up of Anahid Grigoriyan – Mocktail and wine waiter, Mert Bozkus – main course chef, Angelo Pasagui – pastry chef and Samuel Grey – food service.
Their delicious and creative entry consisted of:
Apple & ginger fizz mocktail served with a slice of orange
Cider & mustard braised pork shoulder with a cider sauce
Confit potatoes
Charred seasonal brassicas and a wild garlic dressing
Treacle & miso tart served with Chantilly cream
The winning team then prepared, cooked and served their creations to the Rotarians for the Award ceremony lunch at Chefs Whites last week.
Winners each received a beautiful glass trophy and a certificate, and all entrants celebrated by receiving a certificate for entering the competition. Well done to Bradley Mortimer, Monika Stanczak, Soumia Filali Rotbi, Glory Tomsone, Jamie West,
Saskia Stannard, Lilly Popplewell and Sally Williams.
Thank you to the Rotary Club for their sponsorship and enabling our chefs to showcase their skills.