TWO chefs from Tavistock were this week taking part in a nationwide competition to come up with a meal which best reflects the finest of British cuisine, held at one of the biggest hospitality exhibitions in Europe. David Jenkins and John Hooker, both sous chefs at Brown?s in Tavistock, beat off stiff competition to take part in the final of the Masterchefs of Great Britain British Food challenge. David and John were required to create a starter, main course and dessert, which reflect British cuisine and using local seasonal produce. Their meal started with seared wild sea bass, served on creamed parsnips and braised wild mushrooms, followed by fillet of South Devon beef with oxtail and Devon blue cheese ravioli with a Madeira consommé. The dessert was a baked chocolate tart with roast pear and vanilla purée and Devon clotted cream. The food challenge is part of the Hospitality 2005 event held between Monday and Wednesday at the NEC in Birmingham, where David and John?s meal was judged by a team of master chefs and leading industry figures. More than 300 companies were represented at the exhibition, which showcases the latest in catering equipment, technology and the latest hospitality trends.
