Today’s judging was an interesting one! Unlike with the main course, our guests had more of a fixed idea of what desserts they like and what they definitely don’t like! With a controversial stout custard and a chilled rice pudding, our guests left us guessing as to what dish they liked the best to the very end. They found that the Black Cherry Gateaux and the De-Constructed Chocolate Tart, although delicious, may have been a bit too heavy for a 4 course meal.
The winning dish, the elderflower jelly truly embodies a summer pudding; not too heavy with delicate floral notes and a real kick of ginger from the shortbread crumb. The ingenuity of the flavour combinations, and seemingly simple design leaves the diner really thinking about the textures and tastes of the dish. Our guests were particularly impressed by the addition of Verbena leaves, which freshened the palate and complemented the jelly beautifully.
So, what does the final menu look like for the upcoming banquet?
Starter: Heritage Tomato Essence
Fish course: King Crab & Beluga Caviar
Dessert: Wild Scottish Strawberries, Elderflower Jelly & Stem Ginger Shortbread Crumb
The ending of the competition doesn’t mean that the chefs will rest on their laurels, they prepare delicate dishes like we’ve seen in the competition on a daily basis for private dining experiences, large conferences and awards dinners.