As part of the National Apprenticeship Week, HIT Training Dorset challenged apprentice chefs to create a ‘new’ Dorset dish. Yorkshire has its puddings, Cumberland have their sausages, Bakewell has its tarts. Inspired by this great county, the apprentices could draw from any area of Dorset, to create their baked culinary creation.
HIT Training is the leading specialist training and apprenticeship provider for the UK’s hospitality and catering industry. They have many apprentices busily working away in restaurants across Dorset.
After introductions, they set about creating their dishes. All had decided to use apple in their dish, I guess in homage to the great Dorset Apple Cake. Russell & Jon chatted to all the young chefs, to find out more about them and their food.
For the rest of us, we enjoyed a demo from Andrew Reed on how to cook and prepare Piddle Beer Pretzels, which were delicious. Followed by three beer cocktails made by Alexis Ford and James Burchfield.
Ten Minutes left – was the shout. I was expecting blind panic at this stage, but all the young chefs were totally in command and served their dishes in a surprisingly calm manner. Russell & Jon then started the important job of marking each dish to discover the winner.
After the scores where in, Russell showed us how to make a white chocolate and lemon roulade, a recipe from his new book Well Seasoned.
Then it was time to announce the winner and by a slim margin, aided by a wonderfully cooked sponge, Spencer Birkett was declared the winner. Congratulations to Spencer, he won himself a signed copy of Russell’s book. Also congratulations to the others, Dorset restaurants are in safe hands with these budding new chefs.