Essential  Cuisine

Essential Cuisine

Premium Supplier 2nd February 2011


Two non-commissioned officers formed an impenetrable unit against an army of great cooking partnerships to become this year’s Essential Cuisine Chef’s Team at Hospitality 2011.
Staff Sergeant Jamie Webster and Corporal James St. Claire-Jones from the Royal Logistic Corps’ Catering Support Regiment fought tooth and nail to win the title, designed to find the foodservice industry’s most dynamic duo in the competitive arena.
Jamie, who is based at Prince William of Gloucester Barracks in Grantham, Lincolnshire, forming part of a pool of Territorial Army chefs which supports troops all over the world, teamed up with TA executive chef James to battle it out for the coveted title at this year’s Hospitality Show. The pair’s secret weapon was hard work, practice and a passion for food, according to James.
“Spending 15-16 hours a day in the kitchen, serving an average of 5-600 covers a week is also great preparation to keep calm under the pressure. I try to treat the competition just like service, although nerves can still get to you in front of an audience,” he said.
This is yet another title to add to James’ roll call of accolades, which include Hotelympia Steelite Chef of the Year 2010 and Combined Services Senior Chef of the Year 2010.
The pair were allowed 60 minutes to prepare, cook and present an Amuse Bouche, a fish course of competitors’ choice using Essential Cuisine Lobster Glace or Fish Stock, and a main course using Essential Cuisine Premier Jus (Lamb, Veal or Chicken) or Game Glace, both for two covers.
Jamie and James’ winning menu started with seared scallops on braised sweet potato with garlic puree, pancetta crisp and lobster foam, using Essential Cuisine Lobster Glace.
This was followed by fillet of gilt headed bream with a salmon and dill cannelloni accompanied by moules mariniere and wilted spinach, served with leek oil and Essential Cuisine Fish Stock.
The main course comprised roasted breast of Gressingham duck glazed with honey and black pepper and served with its own pie, braised celeriac and Savoy cabbage, glazed carrots, red onion and Jus Lie using Essential Cuisine Chicken Stock.
In its third year, the Essential Cuisine Chef’s Team competition took place on the Live Theatre stage at this year’s Hospitality show at Birmingham’s NEC, judged by top industry chefs.
For information on Essential Cuisine and samples, call Essential Cuisine on 01606 541 490, email [email protected] or visit

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