PR73_12 - Visionary Dining Event - Post Release

7/30/2019 PR73_12 - Visionary Dining Event - Post Release

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Media Release

For Immediate ReleaseFrom:Damian Gawel

Pages: 2 (inc)

PR73.12 – Visionary Dining

Top UK chefs prepare a competition dinner like no other at Northampton College

Nine of the UK’s most talented and celebrated chefs engaged in a gastronomic National

competition at Northampton College that was both unique and innovative within the

hospitality industry.

Throughout 2012 nine top chefs have been staging inspirational mentoring and training

days around the UK, “X Factor” style, to each find a culinary unknown chef worthy of

mentoring to reach world class standards of culinary skill, passion and style. The search

stretched from London to Glasgow and included almost 150 chefs throughout the UK who

paired up with a celebrity mentor.

Cooking and serving for an audience of 90 selected guests, this was a fantastic opportunity

for students studying Hospitality and Catering at Northampton College as they got the

opportunity to work alongside some of the top chefs in the country.

Students were heavily involved in many aspects of this prestigious event including

preparing all of the canapés, bread and petit fours that were served, not to mention the

daunting task of serving all ninety guests on the night.

Seventeen year old Northampton College student, Ryan Green studying a Professional Chef

Diploma, was part of the team responsible for front of house: “It was a little stressful as this

was my first high profile event, but we worked as a team and it went pretty smoothly. Igained a great deal of confidence which will help me in the future when working on table

service at fine dining banquets”.

“It was a great networking experience” added Jake Collins, studying a Level 3 Diploma in

Professional Cookery who got a chance to work with chef and author, Aiden Byrne.

“Working with fine dining modern cuisine is something I want to do in the future and so I

was very lucky to experience this with one of the best chefs in the industry. It was a great

addition to our classical skillset, working with new techniques and food that we don’t get a

chance to use every day.”The winning dish on the evening was prepared by Adam Brown, Head Chef at Brockencote



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Hall and Braden Charlesworth, Head Chef at Flemings in Mayfair, London who produced an

Iced Tangerine Snowball with Buttermilk and Carrot.

Speaking of his creation and overall experience of the event, Adam said, “We were inspired

by Winter and Christmas and created the iced tangerine mousse snowball. It’s really

refreshing to see the facilities on offer here at Northampton College; with the right

environment and teachers you can go a long way in this industry as long as you have theenthusiasm.”

Students across level 2 and 3 Hospitality and Catering courses also spent over four hours

producing the fantastic centre pieces, made entirely of chocolate and coloured cocoa

butters that adorned the tables on the night.

Throughout the day, students received demonstrations by well-known experts within the

industry including Jason Shaw form Boutique Foods in Bolton who spoke about exquisitefoods and deli items and the importance of using fresh produce.

The winning dish on the evening was prepared by Adam Brown, Head Chef at Brockencote

Hall and Braden Charlesworth, Head Chef at Flemings in Mayfair, London who produced an

iced Tangerine Snowball with Buttermilk and Carrot. Gordon Cartwright, the Managing

Director of Visionary Dining, commented: “The winning dish was stunning on several levels

to deliver a unanimous vote from the judges table. Flavours and textures were refined and

delicate whilst the overall technical execution was flawless despite being at the very cutting

edge of what's out there at the moment.”

When speaking of his creation and overall experience of the event, Adam said, “We were

inspired by Winter and Christmas and created the iced tangerine mousse snowball. It’s

really refreshing to see the facilities on offer here at Northampton College, with the right

environment and teachers you can go a long way in this industry as long as you have the

enthusiasm.

The winning chefs spent an incredible 10 hours crafting the dessert that was served at the

end of the five hour dinner.

Andrew Postlethwaite, aged 22, who currently works at AA rosette restaurant Castle Green

in Kendal also prepared a desert theme on the evening said “I’m really amazed at the

facilities available here, when I went to college it was tiny but here they have all the latest

chef equipment which is top of the range.”

The theme of the menu was Mother Nature and the elements. Other dishes included'Darkness', a dish by Paul Foster of Tuddenham Mill that included ingredients that grew or



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lived in the dark. 'Fire', a dish created by Aiden Byrne which included beef cooked in

flames, whilst other dishes included venison Carpaccio served on a dried dough plate by

Ben Spalding of John Salt in London.

Mike Coppock, Director of Hospitality at Northampton College said “What an absolute

pleasure it was for the College to be involved in such a high profile event. The students didthemselves proud with positive comments flying around from the great and the good

within the hospitality industry singing their praises. The nine chefs, as well as Mark

Sargeant were great, and were happy to share up to date knowledge which will help to

develop skills for the future. A number have of them have also offered work experience

which I am sure will be eagerly snapped up. The logistics and disruption to the college was

huge on the day, but was well worth it. And a final word about the food….simply stunning!”

Among the attendees and judging panel on the night were, Mark Sergeant and Peter Birnie,

former Chief Restaurant Inspector at the AA.

-Ends-

Further information

The UK National Mentors Aiden Byrne ~ 3 AA Rosettes ~ The Church Green, Lymm, Cheshire

Kenny Atkinson ~ 3 AA Rosettes ~ Rockliffe Hall, Darlington, County DurhamMatt Gillan ~ 1 Michelin Star ~ The Pass, South Lodge, Lower Beeding

Adam Simmonds ~ 1 Michelin Star ~ Danesfield House, MarlowMartin Wishart ~ 1 Michelin Star ~ Restaurant Martin Wishart, EdinburghMark Poynton ~ 3 AA Rosettes ~ Alimentum Restaurant, CambridgeBen Spalding ~ 3 AA Rosettes ~ Roganic. LondonPaul Foster ~ 3 AA Rosettes Tuddenham Mill, Suffolk

Adam Brown ~ 2 AA Rosette (rising) Brockencote Hall, Worcestershire

4: The UK National Competitors Andrew Postlethwaite, Best Western Castle Green Hotel, KendalBraden Charlesworth Head Chef , Flemmings, LondonMartin Thliveros Head Chef Blythswood Sq, GlasgowRoss McGibbon Sous Chef Gilpin Lodge, WindermereDanny Mathews Jnr Sous Chef Blythswood Sq, Glasgow

Andrew Postlethwaite Chef de Partie Castle Green Hotel, KendalLiam Davies Chef de Partie Hogarth’s, SolihullGraham Gardner Chef de Partie Blythswood Square, GlasgowHeats 9 winner yet to be announced.

5: The Judges



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Chief Judge Mark Sergeant Michelin Starred celebrity chef, protégé of GordonRamsay Peter Birnie. Former Chief Restaurant Inspector at the AA. VickyEndersen Previous Michelin-star Pastry Chef. Now works as cutting edgedevelopment chef and flavour specialist at MSK. Paul Brown MD of ContinentalChef Supplies, Alex Shannon Sales Director of Sous Vide Tools, Gordon CartwrightMD visionarydining.com

Should you require any further information please contact:

Damian Gawel, Marketing and Communications Executive

Tel: (01604) 734302 Email: [email protected]

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PR73_12 - Visionary Dining Event - Post Release