Craft Guild of Chefs members are in with the chance to work with the Magnificent Seven on an off-the-scale fishy feast for a glittering celebration of the sea at Corpus Christi College.
All members need to do to enter the competition to cook alongside the group of top chefs at a dinner in aid of NSPCC on Saturday, March 21 is answer a simple question.
Chris Le-Vien, catering manager at the University of Cambridge’s Corpus Christi College, said the chance to work with the Magnificent Seven – Adam Simmonds, Steve Smith, National Chef of the Year 2014 Russell Bateman, Mark Poynton, Matt Gillan, Phil Thompson and James Circuit – was a fantastic opportunity for Craft Guild members in the association’s 50th anniversary year.
“The winning chef will have the privilege of attending this fantastic celebration of all the fish in the sea and work with some great chefs to produce some great fish dishes, a once in a lifetime experience alongside chefs from eight colleges through Passion to Inspire.” He said.
Supported by vessel owners and fishermen Marrfish, the Craft Guild of Chefs and A Passion to Inspire, the seven course dinner with wine and canapés made by www.infusion4chefs.co.uk, will also include enlightening tales from the UK fishing industry.
To enter the competition, simply answer the following question – What year was Corpus Christi founded in and by whom? Send your answer with your email address, your full name, title, place of work and contact number to firstname.lastname@example.org. The competition closes on Wednesday, March 4 at 2pm, when the winner will be announced.
The Magnificent 7 are:
- Adam Simmonds – Great British Menu finalist 2014 (The Pavilion, Kensington)
- Steve Smith, National Hotel Chef of the Year 2014 (Bohemia, Jersey)
- Russell Bateman – National Chef of the year 2014 (Colettes at the Grove)
- Mark Poynton – Restaurant Alimentum
- Matt Gillan – Matt Gillan at The Pass
- Phil Thompson – Thompson@Darcys
- James Circuit (and team) – Corpus Christi College