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Expat named chef of the year in UK

Indian-origin master chef Hrishkesh Desai has been named the winner.

Written by Agencies | London |
October 13, 2010 4:46:39 pm

Indian-origin master chef Hrishkesh Desai has been named the winner of the UK’s National Chef of the Year competition,beating nine other contenders to win the prestigious prize.

Desai,brasserie head chef at Lucknam Park Hotel near Bath,has been crowned Craft Guild of Chef’s National Chef of the Year following a tense final.

Desai,30,joins a host of respected names in the history of the competition including Gordon Ramsay,David Everitt Matthias,Mark Sargeant,Eyck Zimmer and the outgoing 2008 titleholder and finalist for the Bocuse d’Or in Lyon in January 2011,Simon Hulstone.

Adam Bennett,head chef,Simpsons Restaurant and Frederick Forster,head chef,44 Restaurant and Lounge achieved second and third place respectively.

The live cook-off is regarded as one of the most highly respected culinary challenges in the industry.

Competitors were judged on technical skill,creativity,use and interpretation of ingredients,flavour and texture combinations and presentation style.

The judging panel included names such as Atul Kocher,Jun Tanaka,John Campbell,Angela Hartnett,Chris Galvin,Peter Gordon,Ching-He Huang and Simon Hulstone.

David Mulcahy,director of competitions for the Craft Guild said: “This year’s competition has been a phenomenal success,and the revised format has certainly showcased the amazing talent we have in our industry today. Hrishikesh is a spectacular winner who fought off what was an extremely strong panel of competitors for the title.

“Myself and my fellow judges were treated to a host of mouth-watering dishes with each and every one of the ten finalists giving it their all”.

Desai was also awarded with a number of prizes including,1,500 pounds cash,1,250 pounds worth of vouchers and a unique study trip to France including factory visits,and a trip to the Valrhona chocolate school.

Desai’s winning menu was: Starter: Fillet of bream with tomato,aubergine and mussel salad and crispy calamari.

Main Course: Breast and tortellini of duck with celeriac cream and apply chutney.

Dessert: Extra bitter dark chocolate tart with raspberry and cardamom salad and yoghurt sorbet.

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