A young chef who stood in at the last minute as the British representative in a culinary competition in France carried off the prize for the best pastry dessert.
Jack Brown, a commis chef at the Westerly in Reigate, had just four days' notice of the competition after the original UK competitor fell ill. He was allowed to enter the event - the 4th European Trophy Kitchen "The Golden Laurels", held at Serbotel Atlantique in Nantes - even though he is two years younger than the stipulated age range of 22 to 32.
"I didn't have much time to get worried about it and only had the chance for one run-through of my dishes," he said. "I decided to keep the menu simple and concentrate on flavours and I think that paid off - especially with the dessert."
Brown's winning dessert - comprising a Valrhona chocolate cake, ras-el-hanout caramel shard, raisins soaked in rum, burnt coffee custard and crème fraîche - was voted the best amongst the eight international contestants.
He was awarded a trip to Valrhona in Lyon, two books, and a selection of chocolate and wine.
Brown's two other dishes, for eight covers, included a pre-starter of poached langoustines with asparagus and garlic, and a main course of saddle of rabbit stuffed with liver mousse and spinach, carrot and coriander purée, and rabbit and potato samosa.
After working at the Westerly under chef-proprietor Jon Coomb for 18 months, Brown will join Marcus Wareing's new restaurant, the Gilbert Scot, at the newly opened St Pancras Renaissance London hotel, in April.
Menuwatch - The Westerly >>
The Westerly picks up Remy Martin restaurant award >>
Marcus Wareing to open restaurant in St Pancras Renaissance >>
By Janet Harmer
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