Michel Roux Jr joins top chefs to judge culinary competition at UCB

March 2017

Leading chefs including Michel Roux Jr gathered at University College Birmingham to judge the regional final of one of the country’s most prestigious culinary competitions.

Six chefs had to create a dish to serve four people using one rainbow trout weighing 1.5kg to 1.75kg and 800g of live mussels, served together with two garnishes, including jasmine rice, and a sauce.

The competitors had two-and-a-half hours to cook their dish, along with a dessert from a mystery box of ingredients.

Chef Roux Jr was joined by fellow judges Sat Bains, Andre Garrett and Brian Turner, who were scrutinising the recipes and cooking methods, creativity, taste, style and practicality.

Chef Roux said: “These ingredients were an inspired choice. They’ve really made the chefs think. In particular, there are some very imaginative interpretations of jasmine rice.”

The chefs competing at UCB were from Fera at Claridge’s; BaxterStorey, London; Fine Dining Company, Tattenhall; The George Hotel, Yarmouth, Isle of Wight; Gilpin Hotel and Lake House, Windermere; and The Driftwood Hotel, Portscatho, Cornwall.

At the same time, another 12 chefs took part in a regional final in London before a panel of judges including Alain Roux and James Martin. The six best candidates go through to the grand final in London on April 10.

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