1. Michelin star pastry chef Luke Butcher creates "millionaires" chocolate tart
Storming ahead and clinching the top spot is Michelin star pastry chef Luke Butcher from Purnell's in Birmingham making a classic dish with a twist. He uses Callebaut chocolate to create a “millionaires” tart. Watch step by step as Luke takes us through their version of this classic pastry dish.
2. Michelin star chef Graeme Cheevers creates Scotch lamb with aubergine and onion sauce
In second place, Graeme Cheevers creates a dish that is on the menu at the award winning restaurant Martin Wishart at Loch Lomond. He makes Scotch lamb, with potato roulade, aubergine, goats cheese dumpling and caramelised onion sauce.
Graeme talks us through the process and steps of the dish that show cases the use of Scotch Lamb.
3. Michelin star chef Graham Hornigold creates a chocolate, sesame and lime dish
Next up is Graham Hornigold’s chocolate, sesame and lime dish. He is the Executive Pastry Chef for the Hakkasan group’s worldwide operations and showed us his recipe as part of The Staff Canteen Live at Hotelympia 2016 at the Excel.
4. Michelin star chef Paul Walsh creates three recipes with rabbit, halibut and rhubarb
Taking the fourth place is Paul Walsh, creating three recipes that feature on the menu at City Social in Tower 42, London. The first is rabbit with fresh peas, broad beans, wild garlic and morels. The second is a fillet of line caught halibut with prawns, turnips and fondant potato. The last dish is a dessert of rhubarb with vanilla parfait.
5. 3-Michelin star Azurmendi chef Eneko Atxa creates a recipe of Oyster tartar and oyster gelee
Azurmendi chef Eneko Atxa sits at the middle of this countdown with his recipe of Oyster tartar and oyster gelee. A dish that Eneko says highlights the style of food that is offered at Azurmendi, as part of the extensive menu at the Spanish restaurant situated on the outskirts of Bilbao.
6. Michelin Star Chef Billy Boyter cooks Scotch lamb, surf clams, wild garlic and yoghurt
Next is Billy Boyter, cooking a dish from his award winning restaurant in Anstruther in Fife on Scotland's east coast. He made Scotch lamb, surf clams, wild garlic and yoghurt, using both saddle and belly of Scotch Lamb as well as local clams from the coast.
7. Michelin star chef Davide Scabin creates cyber eggs and zucchini in carpione
In seventh place is Davide Scabin creating cyber eggs and zucchini in carpione, two dishes that showcase the food and food style at his restaurant in Rivioli on the outskirts of Turin, northern Italy. On top of showcasing two incredible dishes, Davide also talks us through how his food has evolved and developed.
8. Michelin star chef Matthew Tomkinson creates beef, turbot and white crab lasagne recipes
Taking the eighth spot is Matthew Tomkinson creating beef, turbot and white crab lasagne dishes. The first is a roast fillet of Hampshire beef with braised cheek, smoked potatoes and Bourguignon garnish. Next is South Coast turbot with roasted garlic gnocchi and beurre blanc, his last dish is a lasagne of Isle of White crab with baby spinach.
9. How to make festive chocolate desserts with Callebaut chocolate
A very recent entry from Julie Sharp, pastry chef from Callebaut UK! In this video, Julie shows spraying techniques, demi-spheres using chocolate moulds and frozen velvet ideas to really make your festive desserts sparkle.
10. Michelin star chef Clare Smyth creates Dover Sole, lovage, shellfish, sea vegetable minestrone
And last but by no means least, it's Clare Smyth creating a minestrone with a twist, using Dover Sole, lovage, shellfish and sea vegetables. The dish was created as part of The Staff Canteen Live at Hotelympia 2016 at the Excel.
What was your favourite video from The Staff Canteen this year and who would you like to see in a video on our channel in 2017? Let us know in the comments below.
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