Charterhouse Caterers in Regional Finals of Culinary Competition 2008

Avenance – the caterers at Charterhouse – submitted four entries for the Elior UK & Ireland (Avenance’s parent company) Culinary Competition 2008. Each entry was based around the production of six portions of a main course with pork loin the central component. Four of the portions were required to be for ‘staff dining’ i.e. for production on a larger scale and the remaining two for ‘fine dining’. The latter had to incorporate all the ingredients of the ‘staff dining’ dish, but could also include the addition of up to two new ingredients.

The initial ‘paper judging’ carried out by Martin Nail, Executive Chef at Claridges London saw two of the teams from Charterhouse progress to the regional final. This will take place on Tuesday 11th November 2008 at Thames Valley University, Ealing under the watchful eyes of leading industry chefs.

Cris Ricketts and Sian Durant will re-create their Braised Pork & Kidney Pie with Mashed Potatoes & Panache of Vegetables (staff dining) and Seared Pork Steak with Haggis Pie & Shallot Tatin accompanied by a Red Wine Ceps Sauce (fine dining – pictured below). Meanwhile Ben Neale and Tajinkarasa Nakuleswara will prepare their Pan-Roasted Pork Chop served with Roast Potatoes, Savoy Cabbage, Cider Gravy & Home-Made Sage & Apple Stuffing (staff dining) and Roasted Loin of Pork & Poached Loin of Pork with Sage & Onion Stuffing accompanied by Turned Roast Potatoes, Braised Savoy Cabbage, Cider Jus & Home-Made Apple Sauce (fine dining).

The five highest scoring teams from this and two other regional finals will go through to the National Final on 14th January 2009.