Hirst is best of Harvey Nicks chefs in Leeds
A main course centred on mullet and a souffl‚ with a touch of childhood comfort about it helped to win the Leeds Harvey Nichols internal cookery challenge for its senior chef de partie, Dominic Hirst.
"Dominic's dishes were ambitious, had fantastic flavours and were beautifully presented," commented the restaurant's head chef, Richard Allen.
The dishes were mullet (part steamed, part roasted) with a lemon grass beurre blanc, braised basmati rice and aubergine caviar; and tangerine and marshmallow souffl‚ with a marshmallow and caramel fondant. The two-course menu had to be prepared in one-and-a-half hours.
Allen set up the competition three years ago as a vehicle in which his brigade could demonstrate their skill and creativity. "We are testing the qualities we expect from our chefs, such as creativity, taste, presentation and good timing," he said.
Hirst, who has worked at the restaurant for two years, wins a trip to Spain to tour the olive groves around Barcelona, along with a Champagne meal for two in the restaurant. His two dishes will now be added to the menu at Harvey Nichols in Leeds.
Scottish chef awards
The Scottish Chefs Association is looking for nominations for its 2003 Scottish Chef Awards.
In total, 12 culinary categories will be recognised across the industry, and the awards are open to all chefs working in Scotland. They include the Drambuie Scottish Chef of the Year, Scottish Hotel Chef of the Year, Scottish Young Chef of the Year and New Scottish Restaurant of the Year.
Last year's winners included Andrew Fairlie, chef-proprietor of Andrew Fairlie at Gleneagles, and Tony Singh, chef-proprietor of Edinburgh's Oloroso.
For further information, write to Scottish Chef Awards, 65 Glassford Street, Glasgow G1 1UB; or e-mail bhkhannan@aol.com; or phone 0141-552 5239.
Midlands chef of the year 2003
The Midlands Association of Chefs has announced the line-up for its Aubrey Allen Midlands Chef of the Year 2003 final.
Competing in the cook-off - to be held on 7 April at Birmingham College of Food, Tourism and Creative Studies - will be Neil Atkins of Birmingham Botanical Gardens; Kenny Atkinson of Cotswold House hotel, Chipping Campden; Amir Diba of Love's restaurant, Leamington Spa; William Guthrie of Mallory Court hotel, Bishops Tachbrook; Olivier Perrard of Bank restaurant, Birmingham; Patrick Robiquet of Field Base, Leamington Spa; Wayne Thomson of the Nailcote Hall hotel, Berkswell; and Richard Turner of the Old Bat, Alrewas.