Edwards and Ward School Chef of the year 2014
SOUTHWEST REGIONAL FINAL TUESDAY 4th MARCH 2014
Edwards and Ward were again proud regional finalists of the LACA School Chef of the Year Competition, and what a mighty fine job our 3 cooks and chefs did.
Representing Gloucester in the South West Regional Finals was Helen Littlefair, Cook in Charge at St Johns school in Coleford.
Helen delighted us with a stunning menu of
• Chicken Breast Stuffed with Chorizo Served on a Vegetable Bean Stew
• Followed by a scrumptious Elderflower, Apple & Caramel Served with a Panacotta Cream
The south west regional finals were held at Plymouth City College on Tuesday 4th March 2014. Other finalists were from around the region and standards were incredibly high.
Helens menu and dishes were truly wonderful and offered a flavoursome mix of ingredients, finely balanced and presented in a fashion that a Michelin star restaurant would be proud of. The marketing table depicted scenes from the local Forest of Dean which complimented Helen’s choice of dish extremely well.
Helen was awarded a highly commended plaque for her main course, it was that good!
Well done Helen.
LONDON REGIONAL FINAL 27th FEBRUARY 2014
Ken Baker, Head of Kitchen at St Josephs School Bromley represented Edwards and Ward in the London regional finals at Croydon College, Other finalists included representatives from Chartwells, Pride Catering and Local Authority caterers. What a top class competition. Food standards were truly exemplary and would not be out of place in any fine dining establishment.
Ken delighted the judges with a menu of
• Sweet Chilli Chicken with Asian Style Noodles
• Bramley Apple Bread and Butter Pudding
Ken executed the dishes to the highest of standards and the food looked superb on the marketing table.
Hats off to you Ken.
SOUTEAST REGIONAL FINAL 18th MARCH 2014 AT BROOKLANDS COLLEGE WEYBRIDGE
Emma O’Sullivan delighted us with a multicultural classic ‘English meets French Patisserie’ with her entry to the South East regional final.
Emma’s classic menu was
• Pan Fried fillet of Salmon with Jewelled Rice accompanied with a Toasted Tortilla and Mild Curry Sauce
• Baked apple with Langues De Chat