The Restaurant Show Report

[Andy Lynes]

Marcus Eaves formerly of Pied a Terre and now at Hibiscus is the new Ramsay Scholar. The finals of the competition were held before a live audience yesterday at The Restaurant Show in Olympia and prizes were awarded at a gala ceremony at Claridges in the evening. Judges included Heston Blumenthal, Richard Corrigan, Marcus Wareing Angela Hartnett, Steven Doherty and Ramsay himself.

I spoke to Eaves after the 3 hour cook off where the 10 contestants had to prepare an amuse using mackerel, a main course of chicken garnished with artichoke and a mushroom risotto, and a creme caramel. I asked him if he felt nervous cooking in front of an audience and the heavyweight judging panel and he said the only problem he had was being limited to a 6 ring stove to cook on as he was used to the flat top at work. He said that he had cut it fine on timing, using all of the allocated three hours, but had presented the dishes in time.

I do not have full details of Eaves dishes, but can tell you that they looked technically a cut above the other contestant's food, which was unsurprising given that on paper he was one of the most highly trained chefs there. The dishes were very cleanly and attractively plated and the creme caramel looked to have been perfectly cooked.

In a public Q&A session I asked Corrigan what judging criteria was being used, where they looking mainly for technical ability, or would creativity be taken into account. Paraphrasing the chef's response, Corrigan explained that the expectations of the competition were very clear, there were set tasks that had to be completed and they would be judged on technical merit, but that he personally would like to see some originality in the dishes.

Ramsay added that the judges had been chosen from a broad background; Blumenthal, he said, was one of the most creative chefs working in the UK at the moment while Steven Doherty had run Le Gavroche for 10 years. He emphasized that above all else, the judges would be looking for flavour "a month, two months, three months down the line, that's what holds the memory."

The audience included many industry professionals, including Mark Askew, head chef at Gordon Ramsay Royal Hospital Road and Jason Atherton, due to open Ramsay's next London venture early next year (more of which later).

[Marlyn4k]

And who won the National Chef of the Year competition, and for that matter who were the finalists, was there a 1/2/3 or just first prize? I saw the list of 37 semi finalists on the Craft Guild of Chefs site http://www.craft-guild.org/competitionpage...of%20the%20Year

I was supporting Steve Love...called them today (Love's Leamington Spa) and their answer machine was really 'sweet' - sorry we're closed as Steve's competing in the National Chef of The Year final today

[Andy Lynes]

I don't have any information on that competition I'm afraid. I saw a little bit of it, but the problem with these events is that, for the audience, they are a bit like watching paint dry. As far as I am aware, the winners are not actually announced at the event on the day, so if you can find out for us that would be great.

[Marlyn4k]

Spoke to caterer on-line about the National Chef of the Year Award 2004 - third place was Nick Vardis of British Airways, second was Ian Morgan of King's Manchester and the winner - Steve Love, Love's Leamington Spa - ex Roux scholar and a great guy - just back from honeymoon with Claire as well.

Well done Steve!

[Andy Lynes]

Thanks for the info and congratulations to Steve Love. This is a pretty big deal, Ramsay I understand is a former National Chef of The year and it appears to have done him no harm whatsoever.

[Andy Lynes]

Some more details and background to what was the fourth Ramsay Scholarship. Twenty four chefs competed at one of four Regional Heats held over the last five weeks for a place in Tuesday's final. Jane Mulholland from Tallaght Institute of Technology in Dublin won the college section of the competition receiving a £1,000 cash prize, a stage at one of Ramsay’s restaurants and a place in the final joining nine professional chefs:

Mark Sycamore from New Zealand; Jamie Raftery of Dower House; Graham Walker of The George Hotel, Yarmouth; Anna Haugh of Pied a Terre, London; Alan Irwin Chapter One, Kent; Nathan Green of Thyme, London; James Barber of The New Angel, Dartmouth; Trevor Cunningham of Nuremore Hotel and Country Club, Co. Monaghan, Ireland and Marcus Eaves of Hibiscus, Ludlow.

The ten cooks competed to create a three-course meal from a mystery ‘black box’ of ingredients in 3 hours. All contestants had to make a mushroom risotto and filled artichoke to accompany a Poulet Anglasie prepared in their own style and a Crème caramel. In addition, they had to create an amuse featuring mackeral.

An impressive panel of Judges assisted Ramsay including last year’s Scholar winner Tristan Welch, David Pitchford of Read’s, Faversham; Richard Corrigan of Lindsay House; Steven Doherty of The Punchbowl Inn, Crosthwaite, Cumbria; Angela Hartnett of Angela Hartnett at the Connaught; Marcus Wareing of Pétrus and Josh Emett of the Savoy Grill.

The competitors were initially surprised by the choice of chicken as the main ingredient but still managed to impress the judges with their quality of cooking, appreciation of flavours and use of the ingredients.

After a tense two hour wait, the day culminated with a glittering ceremony at Claridge’s hosted by Davina McCall where Marcus Eaves was announced as the winner.

Among other prizes, Marcus received a car donated by Hyundai, £3,000 cash, stage at the world renowned Gordon Ramsay, Royal Hospital Road and Petrus and 2 placements abroad. He has also won a trophy, an all expenses paid trip two-day to the Villeroy & Boch factory to collect six signature plates, a year’s subscription to Caterer and Hotelkeeper and a magnum of wine, a commemorative plate and 2 Bragard jackets. (Apparently Marcus does not drive, but Hyundai are looking into organising driving lessons for him).

(eGullet.org thank Sauce Communications for information and picture.)

[Bapi]

Eating there ( Hibiscus that is ) tomorrow and a couple of times next week. Will report back shortly. I'll be thinking of you all - of course