Event Awards Catering Judging
We spent yesterday morning at Cookhouse, Borough Market participating in the tasting round of the judging for Event Awards 2015. Using key ingredients sourced from the market, we created three dishes for a judging panel of six. Our Exec Head Chef, Adrian Collischon opted for a menu to demonstrate our technical ability to produce not only delicious but interesting dishes. Adrian used seasonal, British produce to reflect Eden's ethos.
Black & Blue Canapé (Kentish Blackberry on an Oxford blue and hazelnut praline sphere, laced with spun sugar)
Seared Scallops on Pea Pannacotta with Prawn Foam & Caviar, Garnished with Borage Cress & Jasmine Blossom
Herb Crusted Lamb Fillet, Smoked Carrot Puree with Mushroom Scented Jus & Blinq Blossom
Category: General News
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