Developing new menus as we were recently invited to try much to our delight, is a high priority at Crockers Folly. So when we asked Chef Damian Wawrzyniak to be one of the judges at the Open Kitchen Live menu development day 30 June as always he responded enthusiastically. Unfortunately however his enthusiasm has now seen him excluded as a judge due to organising a menu development chef competition at Crockers Folly on 25 June. Fortunately for Open Kitchen Live eleven Crockers Folly chefs are competing to be the chef representative of Crockers Folly at Open Kitchen Live.
So we look forward to welcoming the winner and tasting his or her dish as well the two other menus they will be competing with on the day.
Leek, pea, baby spinach and Cheddar cheese Arancini with a roasted red pepper dip, by Toby Sharman, Group Development & Support Chef, HQ Theatres & Hospitality.
Taj Mahal Palace Tiger Prawn Martini with a Twist, by Chef Ashwani Kumar, Head Chef, The Mango Lounge, Windsor.
All three will be presented with a framed certificate on the day and the winner will walk away with a Bertos countertop fryer.
It is not too late to register to come along and see all the chefs in action as well as Chef Damian Wawrzyniak, who will be will be testing Grant Sous Vide equipment to prepare, cook and serve Pork Belly, Toasted Pine Nuts, Truffle Popcorn, Kale and Sage Jus.
The most recent developments in catering equipment are on show throughout the day demonstrating the business benefits in using state of the art equipment.
- Serving existing menu items differently
- Serving diners faster increasing covers
- Saving chef time
- Reducing energy costs
To attend the next Open Kitchen Live on June 30th register here