Video news: Saints make minced meat of Lamby in Chron’s Kitchen final
A DRAMATIC “Omelette Challenge” decided the final of Chron’s Kitchen in favour of soon-to-be Saints chairman Leon Barwell, after judges declared an “absolute draw” between their first three courses of food and that of cricketer Allan Lamb’s.
Mr Barwell and former Saints and England rugby player Nick Beal pipped Mr Lamb and his wife Lindsay, to the title in a closely-fought contest held in the kitchens of The Albero Restaurant, in Lower Mounts, Northampton, last night.
After three courses, including a crab risotto, duck breast and chocolate mousse, the three judges – Albero head chef Liam Goodwill, Chron editor David Summers and BBC Radio Northampton presenter Helen Blaby – rated the two teams neck and neck, so both contestants were asked to make an omelette to decide the winner.
After tasting both omelettes, Mr Goodwill declared Mr Barwell the winner.
Mr Barwell said: “I’m absolutely delighted that we’ve won. It’s been a great day and Allan was a worthy competitor. The whole day has been extremely challenging.
“What it makes you realise is how talented these chefs are and what great skills they have.
“It has ignited a bit of an interest in cooking in me and I might find myself doing some more cooking in the future.”
Mr Lamb said: “Congratulations to Leon. His omelette was better than mine, which was a bit rushed.
“I think what they do here in the kitchen is incredible and it is fantastic to have a restaurant of this quality here in Northampton.
“It has been absolutely fantastic and a great experience as I’ve never done anything like this before.”
The competition was held in aid of the Chronicle & Echo’s charity appeal and has raised a total of more than £16,000.
The Albero head chef, Mr Goodwill, said he was delighted with the work all the contestants had put into Chron’s Kitchen and was impressed with the standard of cooking.
He said: “They’ve all done incredibly well to walk in and pick things up as it would not have been easy for a chef to do that.
“They should be very proud of themselves.”
For starters, both teams had to prepare chicken liver and foie gras parfait with sherry jelly, beetroot and brioche, and Dorset crab risotto with pink grapefruit and brown crab mousse.
For the main course they cooked crisp skate with braised baby gem, leeks, herb gnocchi, cockle and shrimp brown butter, as well as roast duck breast and rillette of leg with butternut squash, broad beans and potato galette.
Finally, for dessert, they served vanilla panna cotta with poached pear and raspberry sorbet, along with dark chocolate mousse with creme fraiche, olive oil, sea salt and oats.
The money raised from Chron’s Kitchen will go to Macmillan Cancer Support’s £1.55 million appeal for a new blood cancer treatment unit at Northampton General Hospital.
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Sunday, June 19, 2011 at 10:33 PMAnd err.....who eat all the food?
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