In addition to Alix Frost winning 1st place and Gold Medal in the Junior Chef of the Year competition, Team Entier had two other medal wines on the night.
Chris Morrison was awarded a Gold Medal for second place in the competition for North East of Scotland Lamb Chef of the Year. Chris with a great love of lamb demonstrated a creative dish of Pasticcio & Rosemary Crusted Loin of Lamb with Aubergine Caviar, Ratatouille, Crispy Flank, Liver, Kidney and Olive Jus.
Chris has been part of the Entier Family for 2 years and is the chef manager on the Siem Aimery vessel based in the Dutch sector of North Sea, where he caters for up to 90 crew daily producing varied cuisines for all the nationalities on board.
Andrew Forbes, a tremendous stickler for detail, gained a Silver Medal and a second place competing for the accolade of North East Chef of the Year. The result was very close with just a half of one point separating 1st and 2nd place.
Andy’s menu featured several beautiful dishes such as Beef Tartare with Parmesan and Chive Ice-cream to start and Seared Venison, Celeriac and Stilton Puree, Peruvian Potatoes, Baby Vegetables and a Chocolate Dressing. A Passion Fruit Parfait with Caramelised White Chocolate Sorbet, White Chocolate and Pasticcio Soil and Sweet Avocado Puree topped off the competition in style.
Andrew joined Entier six months ago and has risen through the ranks. He is currently our youngest chef manager in the North Sea running the Forties Echo at the tender age of 24 and more recently won gold and the title of Scottish Contact Chef of the year at the 2017 Scottish Culinary Competition (ScotHot).