The Young National Chef of the Year menus are revealed as the young chefs go into battle…..

 

 

Name

Starter

Main Course

Dessert

Ben Murphy

Sous Vide Duck Breast, Beetroot, Goats cheese, Horseradish

Pan Fried Sea Bass, Bacon, Lemon, Yolk, Pea

Calvados Savarin, Yogurt, Apple, Tarragon, Apple Crumble Ice-cream.

Indalecio Sebastio

Sweet Potato Fondant, coriander Pesto, Roast Sweet Potato Sauce, Mint Chantilly and Parmesan Straw.

Slow roasted fillet of Guernsey sea bass with confit garlic and carrot purée fricassée of wild mushroom and broad beans, lemon grass emulsion and crispy bass skin

Dark chocolate and cherry mousse on almond dacquoise with cherry jus, caramelised cherries and almond tuille.

Kristian Curtis

Squab Pigeon, globe artichoke, green beans, hazelnut and truffle jus.

Fillet of Sea Bass, wild rice, chorizo, squid, sweetcorn, pepper, squid ink sauce.

Ricotta doughnuts, apples, blackberries, custard and vanilla ice cream

Jack Allibone

Roasted Grouse, Jerusalem artichoke and truffle risotto watercress salad

Pan Roasted Sea bass, Broccoli, Parmesan Gnocchi, Crab sauce.

Tarte fine of Apples, Caramel glaze, cinnamon crème fraiche Toasted Walnuts

Rositsa Nikolova

Seared supreme of pigeon on celeriac puree. Pigeon scotch egg, baby leeks and a pear red wine reduction.

Pan fried fillet of sea bass, pak choi and scallop pearls. Butter beans, artichoke puree and confit tomato petals. Chive butter sauce.

Candied apple financier tart. Blueberry compote and calvados crème fraiche.

Lewis Gallagher

Goats cheese ravioli served with a baked crisp ham tube stuffed with confit onions, red wine glazed baby onions and smoked ham foam.

Crispy fillet of sea bass served with seared King scallop, textures of celeriac, braised celery heart and Autumn truffle.

Light apple mousse served on a blackberry film, lavender anglaise and crisp honeycomb.

Chris Munroe

Roasted Pigeon breast served with dandelion and soaked raisin salad, pecan, pistachio and wild mushroom boudin. Pigeon heart and liver fritters, seasonal squash puree.

Pan fried sea bass served on a bed of spelt grain cooked like risotto with mushrooms Jerusalem artichokes and autumn squash.

White chocolate tube filled with apple and vanilla cream served with apple jelly, raspberry flapjack and honeycomb

Kevin Johnston

Pan seared Quail breast and confit leg with puy lentil puree, buttered baby vegetables, sautéed giroles, golden beetroot and tarragon jus.

Sun blush tomato and sea bass paupiette with a fricassee of langoustine, herbs and spinach, crisp parmesan polenta, confit shallot, tomato caviar and basil infused beurre blanc.

Apple and ginger baked cream with almond jelly, bramble compote, apple puree and honey tuille.