Sheff's Kitchen Challenge - Whirlow Hall Farm
When Great people come together to Inspire
This year’s Finalists – City college Norwich -West Suffolk – Suffolk New – Cambridge Regional – NCC Hackney- Colchester Institute
FOH Finalists – were taken on a very special Journey to New Hall Wines - Link and a stunning adventure through the vineyards – and fermentation and development of great wine – and a special lunch and tasting
MJP-Caistor Hall – Mark’s opening of a new Restaurant with Nick – and who are their first Guests – all the finalists plus lecturers and mentors who had a special 3 course lunch – where Mark was using all the ingredients for the final and taking all on his culinary journey with his imagination and Nick Inspiring Service
Final 21st March – A Great day ahead and such great support from our wonderful Industry – Winners will meet Legend Marco Pierre White at Skills for Chefs and a Magical Trip with Grande Cuisine Academy to Lyon and Chefi and special prizes for all involved and stunning Uniforms from Superstar Richard Russum
Quotes - Scott Taylor – Mentor - “Inspirational service and food, seeing different interpretations of dishes from the same brief, in an amazing venue”
Paul Smith CCN – “The food and service was amazing but even more , our students got so much out of it ! And it truly meant so much to them ...which is what passion is all about.
Caister Hall, Passion to inspire upskills day
What an inspiring day at Caister Hall, a warm welcome from Nick and Mark and the team showing us around this beautiful hall.
We didn’t know what to expect, a different venue for this year’s passion to inspire upskills day.
We were truly spoilt, starting with welcome drinks and tasty snacks, MJP Adnams sourdough bread and Fen butter.
Inspiring surroundings, a beautifully laid table and mouth-watering dishes, inspiration for the front of house students with the standard of service, menus, and wine pairings.
The food was delicious, great flavours and textures giving us all a different perspective on the brief.
A light pate de brick tartlet filled with peas and topped with a Baron Bigod beignet.