Young London chef takes Craft Guild

Young London chef takes Craft Guild of Chefs & NZ-UK Link Foundation culinary challenge title

Ben Murphy (pictured), a 19 year old commis chef from The Berkeley a five star hotel in London, has won the coveted NZ-UK young chef’s culinary challenge at a cook-off today at Westminster’s Kingsway College.

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Following the cook-off, New Zealand celebrity chef of The Providores and Tapa Room restaurant in London and founder of the awards, Peter Gordon presented this award at a special function held at New Zealand House, London last night.

Gordon said there was an overwhelming selection of high calibre entrants making it difficult just to narrow down the eight finalists.

``Of the eight that were chosen, all did themselves proud on the day by producing some truly outstanding dishes. The quality of the entries is a fantastic indication of how highly respected the competition is amongst tutors and employers around the UK in regards to the advancement of their junior staff and students.

"This is perhaps the best chance that young chefs will have to experience New Zealand's unique cuisine. On top of that, New Zealand is truly the most beautiful country, with some of the friendliest people."

Judges included David Mulcahy, vice president of the Craft Guild of Chefs; Peter Gordon; Steve Munkley, executive chef of the Royal Garden Hotel; Nigel Boschetti, executive chef of Grosvenor House; and Cristian Hossack, head chef or The Providores and Tapa Room.

Last year, Luke Fouracre, a 22 year old demi chef de partie at the House of Commons won the award and travelled to New Zealand to work in a selection of New Zealand restaurants and hotels. They included Auckland’s restaurant Dine, Craggy Range and Terroir restaurant, Wellington’s Yacht Club restaurant and Blanket Bay Lodge south of Queenstown.

Murphy won the cook-off with a three course menu which langoustine tortellini, seared scallop, langoustine and saffron sauce; roast venison loin, spiced pickled pear, beetroot puree, celeriac and kumara fondant terrine, chocolate infused jus; and manuka honey soufflé, lavender & yogurt ice-cream and pollen tuille.

ENDS

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