Champion of Major Culinary Challenge announced

Tessa Clingham's two fish dishes were: Almond and honey glazed salmon, served with lemon and almond dressed oriental noodles with clams and brown shrimps in a shellfish bisque using Major's Honey, Lemon and Mustard Mari-Base. Dish two comprised: Monkfish wrapped in pancetta with caramelised chicory, Duchesse potatoes, dried cherry tomatoes and edaname beans in an orange beurre blanc, with a pancetta crisp using Major's Hot Tomato Mari-Base. She said: "I guess growing up on St Helena, a remote island off south west Africa has influenced my cooking style. I am a big fan of fusion cuisine and try to bring in complementary flavours that really work well together. The Major marinades are simple to use and make it easy to introduce some interesting new flavours with the minimum of effort which is important when you are pushed for time in the kitchen." Christopher Basten, vice chair of the Craft Guild of Chefs and executive chef at the London Marriott Hotel at County Hall, added: "Tessa clinched the competition with two exciting, creative dishes which were described by the judging panel as a explosion of taste, texture and colour. "Tessa had a level of skill way beyond her young age. Tessa used the Major marinades in a creative way to inject a burst of flavour and this made a real difference to the finished dishes." The Major Culinary Challenge and Mini Series of Display Classes are organised each year by Major International in association with the Craft Guild of Chefs and are open to chefs of varying skill level from any type of foodservice operation. Contestants have just 60 minutes to prepare and cook two main meat, poultry or fish dishes using Major marinades.