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Chef Paton's Team Win Young Restaurant Team of the Year 2014

Author: Alan Paton Published: 15th July 2014 08:04

 Chef Paton and his winning team

Two chefs and a waiter led by Executive Head Chef MCGB, Alan Paton from the Lakes Restaurant in Suffolk have won the national award of Young Restaurant Team of the Year 2014.
The competition which is run prior to the Skills for Chefs conference held in Sheffield for the last seventeen years. Last year our chefs came second and won the best menu award, but this year took overall top spot and fought off some stiff competition as well as last years winners.
The menu brief was to create a three course menu inspired by Eastern Mediterranean cuisine and “the spice route” part  of the brief was also to include a reception drink, matching wines and hot beverages to finish . Also taken into account had to be the sub cultures of these regions. This provided the team with a hefty task to take on, also taking into account the daily requirements of their roles in their day jobs.
The menu was as follows;
Reception drink
Lions milk – Yeni Raki
Grilled red mullet, almond tarator, beetroot sugar, Kadaifi apricots, za’atar cucumber
Cutlet and loin of English lamb, ras el hanout beluga lentils, garlic and onion seed kebab, lamb and pomegranate courgette flower, carrot and cumin puree, lamb fat gravy
Dark chocolate and Aleppo pepper dome, orange semi freddo, yoghurt and cardamom cream, pistachio granola
Turkish black tea or Turkish coffee
They also served regional eastern Mediterranean wines
The judges of the competition are all highly respected chefs –

  • Andrew Bennett MCGB, Executive Head Chef of The Sheraton Park Lane Hotel
  • Paul Gayler MBE MCGB recently Executive Head Chef of The Lanesborough Hotel
  • John McGeever MCGB Executive Chef, St Edmund Hall Oxford
  • Alastair Sandall head of AA hospitality services and AA inspections

Their prize is a four day tour of Istanbul and time at MSA – The Culinary Academy of Istanbul.
Skills for Chefs;
The aims of the Skills for Chefs Conference are:
• To showcase the talents of leading chefs
• To share skills and knowledge
• To spotlight topical and political issues
• To network with colleagues and suppliers


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