It was such a thrill for us to see Cucina head chef Andy Wilcox take silver at the recent Culinary World Cup in Luxembourg, an event which showcases outstanding cooking talent from around the world.
Andy was competing as part of the ‘Craft Guild of Chefs’ team and wowed the judges with his sumptuous 5-course gourmet menu.
Andy’s award followed up our triple gold-medal win in last year’s blue-ribbon Salon Culinaire competition at London’s Hotel Olympia.
Andy, Executive Head Chef Ian Morgan and Group Chef for Cambridge Daniel Boniface produced a menu that was voted ‘best in show’. Ian also won a silver (no golds were awarded) in the ‘Chef at Salon’ for his roasted Cambridgeshire wood pigeon, wild mushroom risotto and jus du vieux lié.
In this competition, our guys were up against top chefs from around the world and they showed that they really can mix it with the best in the business.
Andy Wilcox’s medal-winning Culinary World Cup menu:
Molden-cured Sea Trout & Crab Roulade, Marinated Cucumber and Lobster Essence Jelly
Foie Gras & Duck Terrine, Red Cabbage Marmalade
Hot Smoked Eel, Celeriac Gratin, Pickled Apple Chutney and a Horseradish Foam
Roasted Loin of Roe-Buck Deer wrapped in a Watercress Mousse, Pancetta & Thyme Rosti, Mushroom Faggot and a Burgundy Jus
Ginger & White Chocolate Mousse, Strawberry & Black Pepper Ice-Cream