Cooks from Goodenough College win Essential Cuisine Chefs' Team Award

Teams shortlisted for the final had 60 minutes to prepare cook and present an amuse bouche, fish course using Essential Cuisine lobster glace or fish stock, a main course using Essential Cuisine premier jus (lamb, veal or chicken), both for two covers. Goodenough College's winning entry consisted of an amuse bouche of quails yoke ravioli on a wild mushroom ragout with perigold truffle foam, a seafood course of pan-fried red mullet and seared scallop with "bouillabaisse" consommé, followed by a main course of slow-poached duck breast and crackling roasted cauliflower puree and Madeira jus. The event was judged by top industry chefs, including Salon Culinaire director Peter Griffith. Nigel Crane, managing director of Essential Cuisine, producer of kitchen-made tasting stocks, gravies, demi-glaces and jus, said the competition celebrated the part good teamwork played in bringing more impetus to the UK hospitality. "We're not saying individuals are not important, it's just that effective and efficient teamwork goes beyond individual accomplishments," he said. "The most effective teamwork happens when everyone harmonises their contributions and works towards and common goal. "The duo from Goodenough College proved that they share this vision and that they have the resources and commitment to deal in a constructive and positive manner with any challenges posed by this high-pressure industry." The Hotelympia event took place from 28 February to 4 March.