FULLER'S

In pictures: Fuller’s Chefs Guild finalists face off in culinary showdown

By Daniel Woolfson

- Last updated on GMT

Chefs' Guild: teams prepared a range of dishes showcasing their culinary ability
Chefs' Guild: teams prepared a range of dishes showcasing their culinary ability
Chefs from across Fuller's' managed houses faced off in a culinary showdown to decide the winners of the company's annual Chefs' Guild competition.

The contest saw chefs enrolled in the Guild, Fuller’s’ internal training and development programme, face off against each other at Hospitality House in East Finchley, London, shortly before Christmas.

Two teams of chefs, led by Guy Marchetti and Tim Barnes (red) and Duncan Wilson and Craig Parsons (blue), prepared dishes for a judging panel that included legendary chef Pierre Koffman, who previously ran triple Michelin-starred restaurant La Tante Claire and formula one champion-turned-biodynamic farm owner Jody Scheckter.

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Skill: Hampshire beef carpaccio served up by the red team

Teams were provided a choice of ingredients and asked to prepare two starters, mains and desserts each to be presented to the judges and served to a restaurant full of guests.

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Presentation: the blue team's seared scallops starter

Marchetti's and Barnes’ menu included Jerusalem artichoke velouté with roast cep and truffle; Beaulieu Estate venison loin with shank croquette, cavolo nero and roast squash and bramble jus; and chocolate fondant with Fuller’s cardamom ice cream and orange.

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Delicate: the blue team's sautéed monkfish tail with braised oxtail, salsify and ceps

Wilson's and Parsons’ included seared scallops with curried parsnip purée, parsnip crisps and pomegranate; fillet and belly of lamb with kale compote, glazed onion and lamb jus; and cappuccino créme Brulee with cinnamon sugar doughnuts.

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Dessert: the red team's chocolate fondant with Fuller's cardamom ice cream and orange

Victory went to Wilson's and Parsons’ team after the judging panel made their final decision. 

The losing team will have yet to complete a yet-to-be-decided forfeit in aid of Shooting Star Chase, a charity which provides care for children and young people with life limiting conditions.

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Judges Jody Scheckter, Pierre Koffman and Daniel Woolfson (the author) make their decision

The Chefs' Guild is a three-level, in-house qualification for Fuller's chefs, aimed at building their skills and supporting them within the company.

Fuller's head of food Paul Dickinson previously told The Morning Advertiser (MA)​: "The hospitality industry is like a sport - you need a team and an ethos. We all work hard but without the people we are nothing."

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