Koppert Cress ‘Sechuan Button Challenge’ announces joint winners
Organised in conjunction with the Skills for Chefs event team, the competition announced joint winners due to the high standard of submitted entries.
Judge Franck Pontais said: “The dishes made excellent use of the Sechuan buttons an edible flower that adds flavour and tingle with a champagne-like sensation.”
The winning dishes included:
- ‘Savoury edamame bean and Sechuan sugar crème brulee, savoury Sechuan lemon ice cream, goats curd and affila cress’ by Darren Creed
- Rum Baba, infused poached rhubarb, Sechuan button custard ice cream, Sechuan button tuille and rhubarb infused Sechuan button cocktail by Kurtus Auty.
To see all the entries search #sechuanbuttonchallenge on Instagram.