ballotine with a tomato fondue, aromatic piccolo, slow cooked potatoes, Shropshire chicken winglet, mushroom mousse puree, soil, onion, charred sweetcorn, espuma, white pudding and braised Shropshire chicken thigh.
Raj Holuss of The Ritz was awarded third place, and opted for a chicken ballotine stuffed with prawns and vegetables with champignons and a dome of spring veg.
Last but not least was Armand Sablan of Ten Resturant at the Café Royal, whose creative dish included an interesting take on Bocuse cuisine with a carrot Battenburg. Adam’s dish also included a truffle and purple potato garnish along with asparagus egg.
Each of the four chefs performed exceptionally well under the high pressure. Under the watchful gaze of the audience at the London Excel they had only an hour and a half to cook from scratch a garnish for a chicken ballotine.
The mirrors installed on the top of their booths gave a clear view into the chef’s sections, allowing spectators to have a full view and giving a rare insight into how some of the world’s best food is prepared and cooked.
Judge John Williams said, “The standard today was excellent and congratulations to everyone who took part. We had some incredible talent competing today and our task of selecting the winner was not easy. So much can happen between now and 2017 which is why we’ve decided to take two chefs on the journey. We are very excited about the UK’s prospects with both Adam and Steve on board.”
