Last Friday I accompanied the Club's Head Chef, Ray Thompson to
Westminster Kingsway College. Ray had taken part in The Robert
Linsley Chef's Challenge and to get this far has been quite an
achievement. A total of 137 Clubs entered the competition and Ray
managed to get to the finals as one of only ten remaining
The challenge, in a tense kitchen, was to
cook the classic Sole Veronique, followed by a dish of Ray's choice
which was Wild Duck Breast with Pumpkin Puree, Wild Mushrooms,
Fondant, Savoy Cabbage, Crispy Bacon and Duck Jus (pictured).
Ray had done so well to get into the
final ten, and even better news was that he was awarded third place
overall. Ray should be very proud of what he has achieved in this
tough competition, which additionally was a great advertisement for
the high standards he regularly sets at the Club.