Feed Your Eyes
Our Twitter followers have done it again, sending us dozens of photos of dishes they’ve created. The quality and range of submissions continue to dazzle and impress us. As always, it was a tough job whittling them down to the top five for each course. Thanks again for all the amazing entries, please keep them coming to #FeedYourEyes. And thanks to our sponsors RH Amar, Premier Foods and Kerrymaid because now, the winner from each category will receive a £50 Amazon voucher. The competition is hotting up!
Winners
- Starter – Tony Casey @tonycaseychef
- Mains – Jon Fell @jonfellchef
- Dessert – Chris Turnbull – @chefchris86
Starters
- Jan Bretschneider @janbretschneide – Sous chef at Langshott Manor, Surrey- Baby gem gazpacho, scallop and
elderflower - Adam Church @ChefAdamChurch – Head chef at Frank Steak, Northampton – Homecured black treacle bacon steak,
pea purée, fresh podded peas, asparagus & fried quails egg - George Dack @ChefDack – Chef at the Last Wine Bar, Norwich – Confit mackerel, cucumber tartare and mackerel
scotch egg - Craig Gray @CrGray7 – Head chef at the Icebar, London – Peas/broad beans, Westcombe ricotta, wild garlic and
granola - Tony Casey @tonycaseychef – Head chef at the Garricks Head, Bath – Salmon, eel, apple, beetroot, horseradish
meringue
Mains
- Jon Fell @jonfellchef – Head chef at Muncaster Castle Estate, Ravenglass, Cumbria – Sous vide halibut, smoked haddock and potato sauce with mussels
- John Grabecki @John_Grabecki – Head chef at BNY Mellon, Blackfriars – Dexter fillet & rib, burnt onion, kale, turnip, onion purée, beef dripping emulsion
- Andrew Guilfoyle @Guilfoyle1301 – Front of house manager at Mark Jordan at the Beach, Jersey – Stunning pork
belly dish - Trevor Bailey @Chef_bailey – Education coordinator at Red River College, Winnipeg, Canada – Rabbit and peas
- Daniel Renham @Renham – Sous chef at Charnwood Hotel in Blyth, England – Duck breast, honey glazed swede,
fondant, blueberries
Desserts
- Chris Turnbull @chefchris86 – Head pastry chef, The Kitchin, Edinburgh – Baked sago vanilla & crowdie cheesecake, poached Yorkshire rhubarb, macaron,jelly & sorbet
- Luke Fouracre @LukeFouracre – Senior sous chef of Knightley’s restaurant, Dorking- Charred pineapple, meringue,
mango and chilli - Connor Carway @Chef_Carway – Chef at The Last Wine Bar, Norwich – Dark chocolate, coconut and lime “Bounty”
- Craig Skinner @skinna86- Head chef at Maison Mes Amis, Chesterfield – Classic creme caramel
- Rebecca Marshman @Bexxmrondeau – Chef de partie at Searcys: The Gherkin, London – Rhubarb with white chocolate
