It was definitely a golden night for Independents by Sodexo at Ascot Racecourse on Tuesday 11 October, when they scooped first place for the Sodexo Culinary Team Challenge and for Front of House Service.
The winning menu consisted of:
Ceviche of sea trout, squid ink music bread, avocado sorbet, pickled shallot rings, finger lime; main course of glazed duck breast, tortellini of leg, sweetcorn puree, charred corn, duck consommé, crispy skin and deep fried cavolo nero followed by a dessert of autumn pear and hazelnut mille feuille, bitter chocolate sorbet, pear aroma.
The winning team:
David Hussey, Executive Head Chef, Eton College - Team Captain
Greg Wallace, Head Chef, Yarm School
Alice Peel, Pastry Chef, Caterham School
Mark Graham, Catering Operations Manager, Cheadle Hulme School for Front of House Service
Posted by Independents
