Matthew Carter named Chef of the Year at University of Cambridge Culinary Competition

The  Staff Canteen

The Staff Canteen

Editor 7th November 2013
  Matthew Carter of Emmanuel College took first prize at the 2013 Chef of the Year event at The University of Cambridge Culinary Competition. Now in its fourth edition, the event, sponsored by Major International, was held at Cambridge Regional College last Thursday and drew in over 200 competitors and guests. Matthew won through the field after impressing judges with his use of Major products throughout his three course meal starting with pan fried mullet, white bean puree, fennel and heritage tomato salad with a shellfish butter sauce. He then moved onto a main of a loin of Denham castle lamb with ratte potato puree and a black garlic and port reduction. To finish Matt produced a desert of pistachio, cherry and chocolate mousse cake. After being declared the winner, he said: “I’m really chuffed that I won and I just love working with Major products. I’ve been using the stocks and sauces for some time in my kitchen, as having consistency in a product is so important to my team. Not only that, the after support that you get from the development team is second to none.” Matthew pipped Vladimir Hromek from the Riverside Restaurant at The University Centre, Cambridge into second place with Byron Franklin of Clare College, Cambridge taking third. All three received a medal, certificate and vouchers from Major International. As well as Simon Hulstone and Mark Sweeney, Brian Eastment, Executive Development Chef at Major, was part of the judging panel and he said: “All seven entrants competed to a very high standard and there was an interesting combination of flavours used in the dishes. The competitors followed the rules and showed real imagination in creating their own versions of well known dishes.”
The  Staff Canteen

The Staff Canteen

Editor 7th November 2013

Matthew Carter named Chef of the Year at University of Cambridge Culinary Competition