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A Passion to Inspire Finalists Event, 10th May 2016

Author: Murray Chapman MCGB Master CGC , Director, First Contact Chefs Published: 27th April 2016 10:50

Fishy Feast

A Passion to Inspire Finalists Event, 10th May 2016

Menu 10th May 2016 - “A Passion to Inspire “- Infusions 4 Chefs

John Jackaman and Jeremy Medley – Infusions4Chefs

Eric Snaith – Titchwell Manor and Ellie Quail – Norfolk Quail
Norfolk Quail, hay custard, leg schnitzel, hedge garlic, coddled egg, Swiss chard, Japanese mushrooms,

Russell Bateman – Colettes Restaurant – The Grove Hotel and Andrew Jackson- Marrfish
Roast Hake, Cockles, beurre blanc, linguini and special ingredients from Nurtured in Norfolk

Mark Haywood – Dingley Dell Pork – The future and the Science of meat!!

Nick Henn – Bildeston Crown and Clare Bullen – Anglian Free Range Eggs
"After 8" soufflé with dark chocolate ice cream

Every Course will have a wine / beer Description from Martin Edwards GM from The Crown and The Swan Hotels – Adnams, Southwold
We also have had Great support from Adam Ringrose – Anglian Produce, Allan Miller - Nurtured in Norfolk, Beverley Dunkley - Callebaut Chocolate, Angus Young – Gourmet Classic, Martin Blackwell - Direct Meats, Fiona Houston – Mara Seaweed

The Final of Passion to Inspire will be held on the 7th June 2016

Murray Chapman MCGB Master CGC



Tel:  0114 2458696

 Email: Murray@firstcontactuk.com

Twitter : @murraykc

 First Contact Chefs Logo



Skills for Chefs 2016 - Nathan Outlaw - Richard Bainbridge - Graham Garrett - Rob Kennedy

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