The Master Chefs of Great Britain have crowned James Greenwood-Penny winner of the UK Sustainable Seafood Competition in partnership with the Marine Conservation Society.
A Sustainable Seafood Competition organised by the Master Chefs of Great Britain has announced 19-year-old James Greenwood-Penny from Truro & Penwith College winner today via a live online announcement.
The winning dish was titled Haddock - Scallop Tortellini - Purple Sprouting Broccoli – Samphire - Seaweed Gin Split Sauce and featured sustainable North Sea Haddock. Second place went to Keaton Cooper from The Angel at Hetton and joint third place went to Lewis Mason from Milton Keynes College and Angus Duncan from Darlington College.
James explains his dish is made from steamed haddock, scallop mousseline tortellini (made using haddock trimmings, blanched purple sprouting broccoli & samphire, seaweed gin split sauce made using haddock stock, a local Cornish seaweed gin finished with cream then split with a three-corner leek oil, dressed with radish, pickled shallot, dill fronds, scallop roe emulsion, chive, and rosemary flowers.
The judging panel was headed up by Chairman George McIvor with board members Graeme Watson, Ben Bartlett, Douglas Jordan, Craig Miller, and Sustainable Seafood Advocate Jack Clarke from The Marine Conservation Society.
“Haddock is one of the UK’s most popular fish” says George McIvor, Chairman of The Master Chefs of Great Britain and explains “and it was humbling to see just how creative these chefs were in this unique competition”.
Finalists received complimentary Churchill Chinaware to record a 2–3-minute video showing plating up their dish, explaining the preparation and cooking process, a short commentary about themselves, the sustainability of their dish and why they feel using sustainable ingredients is important.
Ben Bartlett admitted that judging the competition was not easy, “All entries were virtually submitted, that added an extra challenge for the young chefs. Entries were judged on recipe detail, sustainability information, financial costings, allergen information, creativity, presentation and china match”, he added, “these young chefs are a credit to the industry and chefs to watch in the future”.
Winners & Finalists
Prizes:
Winner: Plaque, £250 cash prize, £250 voucher to spend on Churchill tableware, feature in the next issue of the Masterchef magazine and a deluxe fish hamper including a fish descaler, fish bone tweezers, fish slice, oyster knife, lobster pick and cracker, Galton Blackiston Hook, Line, Sinker Cookbook and a Masterchefs apron.
Runner Up: £100 cash prize, photo in the next issue of Masterchef magazine, Galton Blackiston Hook, Line, Sinker Cookbook and a Masterchefs apron.
Third Prize: £50 cash prize, photo in the next issue of Masterchef magazine, Galton Blackiston Hook, Line, Sinker Cookbook and a Masterchefs apron.
A summary video with all the finalists will shortly be available on the Master Chefs Great Britain YouTube channel.
About Master Chefs of Great Britain
The Master Chef of Great Britain (formerly The Institute of Master Chefs) was formed in 1980 to provide a forum for the exchange of culinary ideas and to further the profession through training and guidance to young chefs. A professional chef's association seeking to promote everything that is the very best of British, produce, recipes, artisan suppliers and chefs and to uphold the great culinary traditions and skills.
Contact Graeme Watson
Email: membershipsecretary@masterchefsgb.co.uk
Phone: 07899 071323
Website: www.masterchefgb.co.uk
