Judges were won over by their Sri Lanka-inspired menu consisting of Authentic Lamb Rolls with Bramley Apple Ketchup and a Spicy Watercress and Lime Dressing, Nose to Tail of Poussin with Jaffna Style Sauce, Cardamom Leaves Crusted with Lamb, Tilda Basmati or Wild Rice – Seeni Sambol, Pickled Aubergine, Spiced Poussin Scotch Eggs (Quail Egg), Roasted Stuff Chilli, Kithul Honey and Lime Glazed Lollipop, and Sri Lanka-inspired Pear Tart Tatin with Ceylon Tea Infused Pear and Coconut Sorbet. They also impressed the judges during a presentation designed to give an insight into and demonstrate their knowledge of Sri Lankan cuisine.
Now in its fifth year, there is every indication that the competition has found its firm supporters in the hospitality industry as well as the wider business community. Guest speaker Andrew Wong, Chef Patron of Michelin-starred restaurant, A.Wong, cited the many myths behind Chinese cuisine, while Sir David Brewer KG CMG CVO JP, former Lord Lieutenant of London, led grace before the 4-course dinner prepared by Cyrus Todiwala and his team.
This year too, Emmy-nominated TV chef Ching He-Huang joined the panel of judges comprising Chairman of Judges, Andrew Bennett, Cyrus and Pervin Todiwala of Café Spice Namasté, Steve Munkley of Royal Garden Hotel, Clive Roberts of Master Chefs of Great Britain, and Murray Chapman of Passion to Inspire. The evening was emceed by Andrew Merrett, Marketing and Communications Director of leading hospitality and catering company CH&Co Group.