All five Servest chefs competing at the Hotelympia Salon Culinaire finals have come away from the prestigious culinary competition with either a medal or a certificate of merit in recognition of their skills and efforts.
Servest’s chef director Chris Ince won his final, the master chefs of Great Britain challenge, for his dish of halibut with a spiced potato mousse, razor clams and a ginger sauce. He was awarded a silver medal based on the judges’ scores.
Ince was joined by Matt Vernon who won a bronze medal for food styling on a plate, Matt Mason who was awarded a certificate of merit for the rack of lamb skills test (junior section), Amit Kalyankar who won a bronze medal for Tilda chef of the year, and Jayson Bent who was awarded a certificate of merit for the faster pasta competition.
All five chefs put in many hours of practice over a period of months to achieve such great results, and were supported by the entire Servest business including operators, managers and other colleagues.
“This is our best set of results yet in competition,” said Ince. “We all received recognition of some kind from the judges for our efforts. This is a great achievement as a good many of the 10 finalists in each category went away completely empty-handed.”
He continued: “Well done to Matt Mason, Amit and Jayson who managed to conquer the nerves of competing for the first time to compete shoulder-to-shoulder with some of the best chefs in the industry. Congratulations also to Matt Vernon whose monkfish plate was touching gold medal standard in my opinion. A special thank you also to Jon Whittle, Servest’s unofficial Salon Culinaire manager, who organised product, logistics and scheduled in practice for us.”
Salon Culinaire saw 700 of the UK’s top chefs pit their skills against each other across a diverse range of categories. The competition was part of Hotelympia, the definitive event for the foodservice and hospitality market, at ExCeL London from 28th April to 1st May.
More information about Servest’s competitors:
Matt Vernon, who has worked for Servest for three years and is based at Bosch in Worcester, opted to take part in the food styling on a plate 60-minute open live theatre competition (on 28th April).
Matt prepared, cooked and presented roast wood pigeon with celeriac and beetroot with a braised apple foie gras bon bon and bitter leaf salad with blackberry dressing, and monkfish tail with broad beans and chorizo alongside monkfish cheeks with iberico ham with chorizo crochets.
Matt Mason, who has worked for Servest for seven months and is based at Sainsbury’s at Ansty Park in Coventry, chose the rack of 30-minute lamb skills live theatre competition (on 29th April).
His dish was garnished with a smoked garlic mash with a chorizo and broad bean cassoulet with crispy shallot rings and a madeira juice.
Chris Ince, who has worked for Servest for six years, chose to take part in the master chefs of Great Britain 30-minute open live theatre challenge (29th April). He prepared a halibut dish with a spiced potato mousse, razor clams and a ginger sauce.
Amit Kalyankar, who has worked for Servest for two years and is based at Sainsbury’s Rye Park and Tesco Dagenham, opted to take part in the Tilda chef of the year 60-minute senior live theatre competition (30th April).
He cooked Hyderabadi style roast rack of lamb with lemon flavored rice and spicy sweet potato dressed with mint and coriander chutney. For dessert he prepared Modak (rice dumpling stuffed with fresh grated coconut, jagaury and poppy seed) served with rose-scented rice kheer with golden raisins, dates, pistachio, almonds and cashew nuts.
Jayson Bent, who has worked for Servest for six years and is based at Fort Dunlop in Birmingham, chose the faster pasta 20-minute senior live theatre competition (30th April). He prepared Shetland salmon and Worcester asparagus ravioli.