The Cornish Challenge is run by Cornwall Catering Excellence, a partnership of seven longstanding Cornish family businesses and Cornwall College, who work together to promote the best of Cornish hospitality and encourage businesses to boost the local economy by choosing local suppliers.
Monday night saw six Cornish teams putting their culinary skills to the test, competing to win over the panel of judges, comprising two of Cornwall's most celebrated chefs, Paul Ripley of Rick Stein Seafood Bar in Falmouth and Nigel Tabb of Tabbs in Truro, who were joined by head judge Elizabeth Carter, consultant Editor of The Good Food Guide. Elizabeth has been an active restaurant inspector and contributor to the Guide since the 1990s, and has extensive experience in restaurant-related publishing and media. With years of industry knowledge behind them, the judges presented a formidable panel for the six finalists.
Bustophers Bar Bistro, The Ferryboat Inn, Harbourside Restaurant at The Greenbank, The Rosevine, Rosewarne Manor and Silks Bistro each had to produce a four course menu based around seasonal Cornish ingredients and serve it to the judges in addition to twenty guests on the night.
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