Daniel Park, from Kents Hill Park in Milton Keynes, was among 12 top chefs from the nationwide Conference Centres of Excellence to turn up the heat in a live cook-off competition, creating a mouth-watering three-course banquet menu that wowed the judges and won best overall performance as well as prizes for Best Hygiene and Best Main Course.
His mouth watering menu consisted of a starter featuring Scottish hand dived scallops, charred corn, pancetta and pumpkin; smoked fillet of beef, braised shin, horseradish pomme puree with autumn vegetables and Maderia jus for main course; and Egremont Russet apple fritters, blackberry gel and crumble Anglaise to finish.
Stepping stone for young chefs
Chris Clarke, General Manager at Kents Hill Park said: “This competition is seen as a stepping stone for young chefs to enter higher profile competitions as they continue to hone their culinary talents. Daniel is a real rising talent so watch this space!”