we listen to Nick, no stranger himself to competitions, who is begging and borrowing and calling in every favour he can to allow Simon's focus to be on cooking. It's been reported that many countries have ploughed a vast financial figure into sponsorship, into removing their candidate from his work place to solely focus on the competition and to practice, practice and practice again.
Nick explains how the judging works, the number of judges, the marking and who makes up the judges, which for the UK is Brian Turner. He goes on to explain his role, both before and during the competition, which again is hugely valuable information, and serves as a great source of information to us all. It's almost time for the starter, no I'm not going into detail on the food, for obvious reasons, but of course it's no secret that it's Monkfish to start and Lamb as a main course, after all those of you that follow Simon on Twitter, will have read his Monkfish Lamb post Just as the competition would dictate Simon, and Jordan, plate and arrange the Monkfish and garnish, of which there must be three, all on the presentation platter, this is then handed over to a team of foreign waiters on the day, who parade the work past the judges to a presentation table for the team to then dismantle and to plate, with this being served then to the judges. The team are still working on some of the display elements that will only further improve the presentation of the platter, offering more height through elevation of the garnishes - Nick explains.
You can practice until the cows (or sheep I guess in this case) come home, and I guess become robotic in your approach, and here is where I feel Simon has a huge advantage, he's a great Chef, and a very good competition chef, but also add into that culinary mix the head of a business man who runs his owns business as a tight ship, he understands that waste is cost, and by using and incorporating some of less fashionable items, you get some great cheffy touches, it's a real chefs treat in some of his garnish and extras. I think that it is safe to say, that despite the array of Michelin starred chefs around that table no one was expecting anything quite like what they had seen being served in front of them, this was almost cold buffet static display, served hot, the small intricate - almost ornate work that goes into the garnish is staggering, this is just so far removed from what the chefs around the table, and Simon, would serve in their restaurants, but that Chefs, is even in my limited knowledge, is very much Bocuse. Tom Kerridge, at this point, is raving about a Monkfish garnish that has been inspired by Heston, it did taste bloody good.
Readers whilst I bang on about presentation, and garnish, please do not be drawn to think that this is a visual exercise it is most definitely not, this very much is, of course, about taste and marrying those highly visual displays with flavour combinations that work, showing skill and understanding. The main item, be that either Monkfish or lamb must work with the chosen garnishs because of time it must be practical, and achievable, even with one hundred run throughs, it's not until you actually get into your kitchen in Lyon, see the crowd and the nerves kick in that you can really understand what it must be like, so somehow you have to build that unkown element into your planning. On to the main then, we know it's lamb, no secrets there, Simon and Nick talk us through how visually it will look in Lyon, they can't carry this into the room, as it won't fit through the restaurant door...Ooops thankfully no doors in Lyon!!!!
Simon, again, has brought his skill as a chef, restaurateur and business man into this dish, he adds some great chefffy touches here again - another great tasting added extra in this one for the judges. It's a great dish, which is full of flavour, I make those comments not as any great reviewer or restaurant critic, but they simply reflect the feedback, and open comments made by some of the UK's top chefs around the table on that day. I've said this before, and at the risk of repeating myself, I think everyone was completely surprised again, by the detail of the presentation that went into the main course, some truly classical flavour combinations that have stood the test of time appear with the lamb, and why not? Nick Vadis makes up the number 14 on the table and is on hand to answer a range of questions, which come from all angles across the table, and at this point, we are joined by Simon.
In Simon, Nick and Jordan, and let's not forget Jordan, a young man, shy (sorry Jordan) who came into this competition late, but rightly so, working with Simon, means that he's on hand to help and work with Simon. Whilst Simon has done an outstanding job in ensuring that the profile of the competition is raised, and by that it means often, he is associated with competition, but equally Simon is very quick to acknowledge the role of Jordan, who is, of course , putting in the same hours, effort and dedication as Simon, however, unlike Simon, Jordan, is far less versed in competitions, of course for Simon Trinkett Hulstone, as we all know is very much the seasoned professional.
So Jordan, is not, he joined the team, well into their planning stages for Geneva and had to hit the ground running, and he's now in the thick of the action, working in what is the highest profile culinary competition in the world. In Simon, Nick, and Jordan, we have a real chance, of course with support and exposure, comes raised expectation and the hopes of the UK culinary nation, can I'm sure, rest very heavy across those three sets of shoulders - at times it is a two edged sword, however I believe, that this time the UK is better placed than ever before, and we should, as chefs, be proud of these three guys, we should do whatever we can to show our support for the team - if you haven't signed the petitioned yet, why not? Add the link to your facebook page, tweet it, get your team, your managers, the restaurant, their team, all to sign the petition, and in doing so, you're exposing this competition to a wider audience, which has to be a good thing for chefs.
I want to end by thanking Simon and Katy for an outstanding lunch, and to thank all the Chefs and guests that turned up. Tom Kerridge Beth Kerridge Chris Tanner James Tanner Richard Hunt Paul Ainsworth Nathan Outlaw Adrian Oliver Chris Eden Phil Thomas Sylvia Thomas Thank you and good luck Team UK!
