It’s been a busy few months for Adam as he puts his mind to the Bocuse d’Or brief whilst running the kitchen at The Cross (www.thecrosskenilworth.co.uk). However, he has still managed to cook for and dine with two European ambassadors over the past few weeks.
On February 11th, Adam teamed up with Swedish Candidate (and Bocuse d’Or 2009 silver winner) Tommy Myllymäki to cook a special three course lunch for the Swedish ambassador, Her Excellency Nicola Clase and guests, in the stunning and intimate setting of the Swedish Embassy.
The lunch was in celebration of the Bocuse d’Or Europe taking place in Stockholm on May 7th - 8th this year. Some of the ingredients to be used by the candidates - Grebbestad oysters, Havor Farm Pork and Saithe - were showcased at the lunch.
Adam’s starter of Tartar of Citrus Marinated Loch Duart Salmon with Beetroot, Horseradish and Caraway was paired with Chapel Down Kit’s Coty Estate Chardonnay 2001 - a celebration of fine British produce and cooking.
Tommy used the Bocuse d’Or fish ingredient of Saithe (coal fish) for the main course of Poached Saithe, Grebbestad Anchovies, Kalixlöjrom, Browned Onions and Butter sauce - paired with Jonsson Ale.
Both were award-worthy dishes and the chefs put their rivalry behind them to create a wonderful dessert of Caramelised Apples with Egg Foam and Brannland Ice Cider, Apple Sorbet and Oat Crumbs. A fitting finale to a very special lunch.
A less labour intensive engagement took place on March 21st when Adam had lunch at University College Birmingham with the French Ambassador to the UK, Bernard Emié. His Excellency enjoyed the hospitality put on by the students and was very impressed by the Bocuse d’Or replica kitchen which is once again set up for Team UK’s preparations.
Since then Adam, has been busy developing and perfecting his recipes for the Bocuse d'Or Europe. With Adam’s day of competition (May 8th) now days weeks away, the pressure is certainly on.
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