This year’s challenge is to create a recipe to serve four people using, one whole fresh Pollock (otherwise known as coley or saithe), gutted, weighing anywhere between 1.5 –1.75kg (maximum 2kg) and 600g live whole cockles; together served plated and accompanied by two garnishes.
One garnish must include button mushrooms and the other to be a garnish of your choice. One of these garnishes can be served separately if preferred. A sauce must accompany the dish.
The regional finals will be held on March 17th at University College Birmingham and the University of West London, Ealing.
The chefs competing in Birmingham:
Joe Bailey, Greenway Hall Golf Club, Stoke-on-Trent, Staffordshire
Ben Champkin, L'Enclume, Cartmel, Cumbria
Harry Guy, Eden Hotel Collection, Stratford-Upon-Avon, Warwickshire Adam Harper, Fischer’s, Baslow Hall, Baslow, Derbyshire
Thomas Moody, Lower Slaughter Manor, Lower Slaughter, Gloucestershire David Scarpato, Celtic Manor Resort, Newport, South Wales
Judges are: Michel Roux Jr, André Garrett (2002 scholar) and Steve Love (1997 scholar).
The chefs competing in London:
Greg Anderson, Morston Hall, Nr Holt, Norfolk
Martin Carabott, The Royal Automobile Club, Pall Mall, London Gregory Clarke, Midsummer House, Midsummer Common, Cambridge Michael Cruickshank, The Montagu Arms Hotel, Beaulieu, Hampshire Scott Dineen, Goldman Sachs, (BaxterStorey), London
Luke Fouracre, The Royal Oak Paley Street, Nr Maidenhead, Berkshire Paul Matthews, Fieldfisher, (Vacherin), London
Dimitrios Papapanagioutou, Cliveden House, Taplow, Berkshire
Tim Peirson, Kensington Place, Kensington Church St, London
Jozef Rogulski, The Stafford Hotel, St James’s Place, London
Adam Thomason, Deloitte, (Restaurant Associates), London
Michael Thompson, Fera at Claridge’s, Mayfair, London
Judges are: Alain Roux, Andrew Fairlie, David Nicholls, Simon Hulstone (2003 scholar).