14 CRAFTBUTCHER l MARCH 2017
YOUNG BUTCHERS COMPETITION
a ‘master class’ in garnishing, things came together and in the final hours of the final day ‘it all seemed to make sense’! Dinner with John van
Final BBQ
supermarket for ingredients for the following day, dinner, one or two beers and bed. Day two Tuesday began
with ‘Main Course’ and a nine-bone loin of pork. Dylan, JH and JT were confident with the category, that last year saw the dynamic for Joe and Lucy completely change with Joe going for a ‘flower’ and Lucy a ‘cake’, nothing nearly as ambitious this year with all three preferring to stick with roulades. In the
aſternoon, Barbecue was repeated and it became obvious that comments and techniques from the previous day's critique had been taken on board with much improved performances all round. Taking time out for a trip to
Simple rule
Hanos, a rather ‘posh’ cash and carry in Eindhoven known for butchery supplies, followed by an early evening trip round a local butcher shop in Best, rounded off another day before dinner at one of the town’s Italian restaurants. Day
three and Wednesday morning meant repeating ‘Main Course’ and ‘Roasts’. Whether it was fatigue catching up or the local
brew taking its toll, all three took a step back producing products not quite as good as on the day before. However, they do say it’s
darkest before the dawn and so it was. As aſter lunch, with a ‘boost’ in blood sugars and
de Sandes at the plush Van der Valk hotel in Eindhoven rounded off a successful three days before tangling with 24- hour travel delays courtesy of storm Doris. Not the best way for James
Henshaw or anyone else to end a first flying experience and first trip abroad! n
It all Seemed to make sense
Garnish masterclass
Dylan using simple tools and sticking with roulade
A step back
James Taylor’s roulade
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