Now is the time to plan ahead and to determine what to include in our meat platter. The garnishes for the fish dish could be the biggest challenge, one of the garnishes has to be distinctively British, whilst the other two have to be created from ingredients bought at a Lyon market, two days before we compete. January isn’t the best time for fruit and vegetables so it’s going to be restrictive, however, at least we know that all the other competitors will be in the same situation.
Whilst, I’m focusing my mind on what lies ahead, my commis Kristian has been getting into the competitive spirit - reaching the finals of both the Craft Guild of Chef’s Graduate Awards and the National Chef of the Year. I’ve never doubted Kristian’s talent and passion for cooking but it’s great to have it recognised by such an important chef association.
Like the athletes taking part in the London Olympics, raising our game is essential if we have a chance of reaching the podium on January 30th. Last month, Kristian spent three days working in the three Michelin-starred kitchen of Alain Ducasse at The Dorchester. He then moved onto another world class cuisine, that of the Danes, working with the team behind “A taste of Noma”.
Continuing the sporting note, we were delighted and proud of Bradley Wiggins’ performance at the Tour de France. It shows that we can compete well on their turf and even beat them at their own game. I just hope that we can repeat his success in Lyon!
