Last night – Sunday 13th, Creative Director Gary donned his chef’s apron and competed for the second year running in his local pub’s charity event where ordinary customers put together a three course menu, fully costed to a limited budget. They have two prep sessions before serving a restaurant standard meal for up to 50 paying customers. His team of four consisted of pub owner Steve and fellow decathletes Michael and Nick.
Gary also set himself the additional task of getting as many client’s foodservice products into the menu as feasibly possible. He managed five… Gary created the starter and the vegetarian option.
Chilli Paneer (Savera Paneer) with garlic mushrooms in a (Jus-Rol) Filo twist served with Beetroot, Onion & Damson Chutney
Venison Stew with Guinness (Essential Cuisine Veal stock) served with Parsnip and Potato Champ, fresh carrots and petit pois garnished with red currants and rosemary
Spinach Roulade with Wild Mushrooms & Sundried Tomatoes
(Schwartz Grill Mates Seasoning) served with Parsnip and Potato Champ,
fresh carrots and petits pois
Biscuit base covered with chocolate (Barry Callebaut) ganache served with fresh blackberries, apple ice cream with a hedgerow coulis of rose hip, sloe and blackberry, garnished with brandy snap shards.
The evening was a resounding success on all fronts with customers giving an average mark of 8.5/10 with yes, you’ve guessed it, Gary’s starter and vegetarian main getting the most favourable comments!
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