Fuller’s chefs face off in Chefs’ Guild Scholarship finals
The event saw chefs, who are undertaking the scholarship, cook for a full restaurant and a panel of industry judges including celebrity chef Paul Merrett and representatives from the British Beer and Pub Association (BBPA) and the Publican's Morning Advertiser (PMA).
Paul Dickinson, head of food at Fuller's, said: "What we tried to do is bring the teams together and see how they inspire their chefs and what kind of menu they bring together."
Mentored
He added: "The students and people who have been mentored under the head people actually get to see what you they can become, and they also learn how to communicate with someone who they might not work with but, at the last minute, they've had to get to know them pretty quickly."
Teams were tasked with preparing two starters, mains and desserts each – which went on to be scored out of five by the three judges.
Dishes served included Cornish orchard cured sea trout with apple tarter & pickled apple; cannon & faggot of white Texel lamb with charred grelots, mash & wild garlic; caper & mint sauce seared turbot with bone marrow, celeriac purée & red wine sauce; and bitter chocolate torte, blood orange, white chocolate and Fuller's vanilla ice cream.
Dickinson added: "There's lots of talking about training and development but you have to show you're doing it – we work really hard to engage with all our people."
Not doing enough
Dickinson previously told the PMA he believed British schools and colleges were not doing enough to teach children and young people what it takes to make it in the hospitality industry.
The company, which currently operates more than 180 managed houses across the country, was named Best Employer (51+ sites) at the 25th anniversary Publican Awards last week.
