Hotel Terravina pair named Gastronomy Team of the Year 2010
The chef de partie and sommelier at Gerard Basset’s hotel were tasked with creating a two-course meal using PDO ingredients, including Parma Ham and Parmigiano Reggiano, plus matching Douro Valley wines, Port or Burgundy.
Pegged against four other chef-sommelier teams from Fifth Floor Harvey Nichols, Andaz London, Saffron and Summer Lodge, Cooper and Richet were deemed the winners for their starter and main.
Judge Rob Kirby, chef director at Lexington Catering, said it was obvious the Terravina pair in particular had worked closely as a team.
“The standard today truly was fantastic and I cant say that enough. You can’t go too far wrong with fantastic produce like Parmigiano and Parma Ham – there were some great flavours in those dishes. The last three places were really difficult to get to but all the judges agreed on the same winner.”
Winning menu
Their starter consisted of Hand-Dived Scallops with Battered Cauliflower, Quails Eggs, Parmesan Foam, Parma Ham and White Chocolate Sauce paired with a 2007 Niepoort Redoma Branco from Douro, Portugal. The pair’s main featured Pig Trotter Spring Roll, Confit Belly and Poached Loin of Prk, Smoked Potato, Parmesan, Parma Ham and Chorizo Foam, and Celeriac Fondant, paired with a 2004 Nuits Saint-Georges Michel Gros from Burgundy.
Cooper and Richet win an Academy training bursary of £3k, along with a personal prize of a 10-day trip to France, Portugal and Italy.
Second place was awarded to Steven Titman and Clement Robert, executive chef and assistant sommelier of Summer Lodge in Dorset, who each win a £2k training bursary.
Check BigHospitality on Wednesday (21 July) to see an exclusive behind-the-scenes video of the competition.
