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It’s hotting up in the kitchen next week as Jersey’s top chefs look to defend their title and battle it out against Guernsey’s in the inter-island Culinary Muratti.
The two teams have a week to plan their menus but just 24 hours to whip up a five-course feast at Highlands Catering College, with canapés, from a mystery basket of local produce that hopefully won’t be a recipe for disaster.
The teams, made up of at least one student chef, will have to impress some of London’s top chefs including The Dorchester’s Henri Brosi and the Park Lane Sheraton’s Andrew Bennett MBE as well as 50 discerning diners.
The competition is being organised by the Craft Guild of Chefs in Jersey and Guernsey and there’s a trophy up for grabs for the winning team created in honour of Peter Quérée, the former head of catering at the College who passed away two years ago.
Jersey’s chefs include team captain Guy Owen from Tiffin Restaurant, Seymour Hotels’ James Waters who is the team manager, chefs Joe Baugh from the Hampshire Hotel, Christophe Soyer from the Hotel de France and Peter O’Neill from Jersey Opera House and student George Goddard from Highlands College.
Guernsey’s include team captain Alex McCarey from The Pavilion, team manager Tony Leck who is also from The Pavilion, chefs Liam Mooney from the Duke of Normandy, Antony Weetman from Prince Elizabeth Hospital, Calum Glesson from the Pavilion and student Rebekah Williams from Les Rocquettes Hotel who is studying at the Guernsey College of FE.
This year’s winning team will be announced at dinner on Tuesday night.
You can get tickets for the event by calling Mihaela Lazarescu on 01534 608560 or emailing: Mihaela.Lazarescu@highlands.ac.uk
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