Chef Fergus Wilford has beaten off stiff competition to be crowned Kikkoman Masters 2018 champion and win a 7-day trip to Japan.
Fergus, 26, from Andre Garrett at Cliveden had 90 minutes to create a starter and main course. The competition took place under the watchful eyes of the judges and spectators at The Restaurant Show, Olympia, on Monday, October 1st. Each dish included Kikkoman Naturally Brewed Soy Sauce as an integral ingredient.
The winning dishes from Fergus consisted of a starter featuring soy cured mackerel, cucumber, fennel and wasabi followed by a main course of koji aged duck breast poached in master stock with butternut squash and fermented king oyster.
The other nine competitors and their dishes were:
Dan Graham, Chef Paton, At the Dinner Party by Dan Graham
Starter: Tuna tartar with soy, sesame and ginger, sushi rice, wasabi, mayo and ginger; Main: Teriyaki glazed salted aged Yorkshire duck breast, teriyaki shitake
Liam Grime, Cple Chef CSCAT Team Captain, RAF Benson
Starter: Citrus cured salmon, salmon belly tartar, wasabi puffed wild rice, onion and chervil dressing, toasted pine nuts, pickled radish, asparagus, salmon skin crisp; Main: Seaweed crusted saddle of lamb, pan roasted celeriac, celeriac puree, sesame torched purple sprouting broccoli, purple carrots, soy and lamb jus
Andrew Kojima, Executive Chef, Koj Restaurant
Starter: Smoked eel, potato and beetroot salad, wasabi tobiko, pickled samphire, beetroot teriyaki; Main: Roast duck breast, konbu braised potatoes, cavolo nero, shimeji, edamame, aromatic soy broth, apple and ginger compote
Aaron Latham, Executive Chef, De Montford University
Starter: Scallop, dashi, soy jelly, sea vegetables, pork crackling, soy caramel; Main: Duck, spiced soy glaze, pickled daikon, fennel, potato, rhubarb, duck jus
Robbie Lorraine, Executive Chef, Grazing
Starter: Scallop and Squid; Main: Lamb, Sea Kale, Black Garlic, Soy
Sam Nash, Junior Sous Chef, L’Enclume
Starter: Soy marinated salmon, grilled broccoli, dressed keta & wasabi; Main: Roasted full blood wagyu rib, hen of the woods, soy glazed cabbage
Ronnel Nulud, Hospitality Head Chef, Unilever (Sodexo)
Starter: Maple and soy cured salmon belly, soy tuiles, keta caviar, soy beans, avocado mousse, tom berries, pine nuts and soy miso broth; Main: Soy braised chicken, wild rice, baby vegetables, crispy vermicelli, chicken soy jus, onion puree, herb oil, cress
Terry O’Riordan, Executive Chef, Compass
Starter: Soy and honey glazed scallop, braised cracked freekeh with creamed avocado and green harissa, peas and edamame; Main: Loin of Essex fallow deer wellington brushed with wasabi and teriyaki, shitake mushroom, soy duxelle, roasted red potatoes, young beets, pumpkins, chilli and soy puree, salted kale, plum wine reduction
Lily Stock, Apprentice Chef, Boodles
Starter: Seared tuna with tofu and miso broth; Main: Seared duck breast with charred pineapple, burnt coconut with soy pickled quail eggs
Brian Turner, CBE, competition compere and judge said; “The winning dishes looked and tasted wonderful, highlighting the perfect use of Kikkoman soy sauce”.
Fergus said: “I was runner up last year so delighted with this year’s result. I’ve really enjoyed taking part in the Kikkoman Masters but I knew the competition was tough as all the chefs’ dishes were of a very high standard. A trip to Japan is a great prize and I can’t wait to experience the wonderful Japanese culture and cuisine.”
Kikkoman UK Manager, Bing-yu Lee said: "The Kikkoman Masters gives innovative chefs the opportunity to showcase their creativity and skill and at the same time experience the quality, taste and versatility of Kikkoman Naturally Brewed Soy Sauce. The standard of entries was exceptionally high and Fergus is a worthy winner."
Fergus, originally from Bournemouth, said he remembers baking cakes with his Mum when he was just seven years old. He started his chef career at the Montagu Arms where he honed his skill under head chef, Matt Tomkinson who taught him how to cook simple ingredients with little fuss. Fergus then moved to Le Manoir aux Quat’Saisons before his current position at Cliveden. The runner up was Sam Nash, Junior Sous Chef at L’Enclume.
