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Kents Hill Park takes top honours

Date Posted:10/11/2015

Kents Hill ParkThe team at Kents Hill Park beat stiff competition to take home the coveted Chef and Food service Champion awards. Overall winning 5 out of the 9 categories at the prestigious CCE Chef’s Challenge 2015.

The challenge saw teams from 9 of the country’s top conference venues go head to head in a cookery and service challenge. The teams were made up of a Chef and a Service Professional.  The Chefs had 2hrs 30minutes to produce a three course banqueting meal combining local produce with top cooking skills and techniques.  The starter had to include plaice and the main course guinea fowl.  This was then served by the Front of House team member to the nine judges, who included Peter Griffiths MBE President and Jim Eaves MIH Chairman of the British Culinary Federation. They had to demonstrate their cocktail making, wine service and food service skills.

Taking up the gauntlet for Kents Hill Park were Nicholas Harry, Head Chef and Paul Mott, Duty Manager. Hours of preparation and work came down to 3 hours of cooking and presentation.  The standard of all competitors was very high, making the judges decisions very difficult.

The first awards came early for the team, with Nicholas winning Best Starter and Paul Best Cocktail. Tension and excitement increased as the presentations moved onto the top 3 awards: Best Team, Food Service Champion and Champion Chef.  

Chris Clarke, General Manager at Kents Hill Park Training and Conference Centre said “We were overjoyed when Nicholas and Paul were named as the Best Team; they both consistently go above and beyond to ensure our guests are looked after. It was great to see them receive the recognition they deserve.”

Paul was then named Food Service champion, with the final honour of the night Champion Chef going to Nicholas.

A clean sweep of all the top awards.

Chris Clarke also commented “Quality food and service are paramount to a successful event. The team at Kents Hill Park know this and focus their energy on ensuring we keep food and delivery excellence at the forefront of all we do. We are very proud that Nicholas and Paul have been recognised in this way.”

The winning menu was:

Apple and Pecan Mojito
Cambridge Hill Martini

Pecan Smoked Confit of Plaice
Candied Beet and Caramelised Seed Salad
Fennel and Parsley Purées

Wine: Gavi, Tuffolo

An Assiette of Guinea Fowl
Crepinette Crushed Sunflower Root, Chantrelle Beurre Noisette
Rillette Crisp Rosemary Crouton
Wellington Potato and Truffle Mille Feuille
Port Reduction

Wine: Chianti Reserva, Campobello

Elderflower Cremé
Strawberry and Yoghurt Cloud