The VIP event was catered for by Compass’ apprentices, with the menu being created and the brigade led by Lorcán Leavy, apprentice commis chef for Restaurant Associates who won the Compass Apprentice Chef of the Year competition.
Leavy said: “Doing this competition has allowed me to be in control in the kitchen and face the challenges that come with that. I wanted to push myself, try new things and see how I would handle the pressure, which is a key skill for a chef to have! It’s been such an amazing experience.”
His winning menu included:
- Starter: scallop ceviche with citrus and Asian-inspired glaze
- Main Course: roasted ballotine chicken breast, stuffed with chicken and morel mousse, served with pan-roasted turned asparagus and pickled asparagus trimmings
- Dessert: vanilla and lime posset with rhubarb and basil salsa
Jonathan Foot, head of apprenticeships & early careers at Compass Group UK & Ireland, commented: “This event is always inspiring, as we see our apprentices put through their paces, to show off their outstanding talent. I’m blown away each year by the standard of cooking from our apprentices and this year did not disappoint.”