Chef Tom Bennetts of The Driftwood Spars in St Agnes has made it through to the semi-finals of the National Chef of the Year competition, described as ‘The UK’s most prestigious culinary title’. He now has an anxious wait to see whether he’ll become one of just 10 chefs to make the final, which takes place in London this October.
To get to this stage of the competition, Tom had to create a three-course menu featuring a unique starter, a lamb main course, and a chocolate dessert. Judging was undertaken entirely anonymously and, in a large cohort of ambitious chefs from across the country, Tom was picked as a semi-finalist with the judges praising a “very strong standard” across the board.
He now must impress the panel of experts once again with his creation of an amuse-bouche or pre-dessert along the theme of ‘A Taste of Summer’, using seasonal ingredients and inspired by a connection with a personal food hero.
Tom’s chosen dish is ‘Strawberry, Rodda’s Clotted Cream Sponge, Loganberry Jelly & Yuzu Granita’. The dish was inspired by the archetypal ingredient of British summertime – the strawberry, which Tom explains reminds him of spending time with his children: “Whether we’re fruit picking, cooking together at home, or having a picnic and a kick-about at the park, strawberries are a summer staple in our household and represent simple pleasures to me. My kids are a massive inspiration in my life, so I wanted something in the dessert to be associated with them.”
Tom’s chosen local food hero is pastry chef Darryl Collins, who appeared on Bake Off: The Professionals and has worked at Mullion Cove Hotel and Meudon Hotel previously, and is now at Hotel Endsleigh in Devon. Tom says: “Darryl was a big source of inspiration for his amazing culinary skills, but he also taught me not to over-complicate dishes such as this dessert, letting the ingredients and flavours harmonise naturally.”
Louise Treseder, Landlady of The Driftwood Spars, commented: “Getting to the semi-finals of this national competition is an amazing achievement, especially when you consider that many of the chefs through to the final stages will be working in Michelin-starred establishments.”
She continued: “Tom’s entries showcase the beautifully refined dishes he’s inspired to create with local ingredients and low food miles. These are the kind of dishes you’ll regularly see on our daily specials menu here at The Driftwood Spars, where Tom brings his high standards and attention to detail to good old fashion pub food too. Whether he makes it through to the next stage of the competition or not, we’re very proud of him.”
Tom will find out at the end of this month if he’ll be one of 10 chefs competing at the final of National Chef of the Year in October.
You can find more information about The Driftwood Spars HERE.
