The competition, organised by the Craft Guild of Chefs and attended by vice president Steve Scuffell, was held in the Academy Restaurant at Highlands College Jersey where both teams had to create a five-course meal for 55 covers from a mystery basket of products and serve it at two evening events on October 21 and 22.

Judges were London-based chefs Henry Brosi, executive chef at The Dorchester; Paul Gayler, executive chef at The Lanesborough; and Andrew Bennett, executive chef and food and beverages manager at The Sheraton Park Lane Hotel, who were all impressed by the high standards in the cook-off.

They said the winning team consisting of Highlands College lecturer Adrian Goldsborough, Byron Hayter from the L’Horizon, Peter Brewer from the Randalls Group, Glen Noel from the Atlantic Hotel, Wieslaw Czarnecki from La Siesta restaurant, and Highlands College student Daniel Aires had been very impressive and had shown great teamwork, professionalism, organisation and planning.

Jersey’s team manager Goldsborough said he was lucky this year with the team, which was selected after he sent posters to local hotels and restaurants inviting chefs to contact him if they were interested in competing. “The team pretty much picked itself and we ended up with a fantastic team,” he said. “The pressure was on this year but we pulled out all the stops and we were very proud of what we produced.”

He described Jersey’s menu as “classic concepts with a modern twist”. It consisted of canapés that included crispy classic herd brie, sweet chilli chutney; tomato shot; pepper caviar oyster, smoky foam herbed tapioca crisp and egg white mousse.



The starter was terrine of game, celeriac purée and beetroot, followed by smoked haddock, leek and potato chowder, Dorset lamb served with pink vegetable gratin, garlic and lamb sauce, and a mascarpone yogurt, blackberries and black cherry dessert.

The Guernsey team included Daniel Green and Ben Vispalie from The Auberge Restaurant, Simon McKenzie from Urban Kitchen, Mark Snelling from the Fermain Valley Hotel, Richard Waller from the Bella Luce Hotel and student Ahmed Elhalaway.

Their canapés consisted of grilled oysters, apple brandy and cider; arancini blue cheese, tomato and balsamic basil gel; and beef tartare. The starter was pressed rabbit terrine with sultana purée, followed by ravioli of natural smoked haddock, fennel and curried mussel espuma, best end of Dorset lamb with aubergine, tomato and garlic, and Jerusalem artichoke purée, and a caramel and chocolate pavé, fig ice cream and plum syrup for dessert.