The Camellia Restaurant is located at the South Lodge Hotel, just outside of Horsham. The hotel has 2 Restaurants, the Camellia and the Pass. The Head chef is Steven Edwards who recently won Masterchef the Professionals. We went for Sunday Lunch as our late Christmas present from my grandparents.
On February 11th, I competed in round 3 of the Rotary Young Chef Competition at Forest School in Horsham. The requirements were the same as the ones for the last round. To cook a healthy 2 course meal for 2 people on a £15 Budget. I changed my menu for this round to:
Tea and Whiskey Cured Salmon, Lemon Fennel, Radish, Pea Shoots
Venison Ravioli, Mushroom Consommé, Parmesan Crisp
Chocolate Orange Fondant, Stewed Oranges, Creme Fraiche
Thali Cafe is a chain of 5 Indian restaurants in Bristol. They have recently opened a new restaurant in the Tobacco Factory in Southville, Bristol. This was the second time we had visited a Thali Cafe the first time being about a year and half ago at one of there other restaurants. As well as the 5 Bristol restaurants they also cater at festivals and we have visited there stall a few times at the Greenman Festival and Sunrise Celebration.
On February 11th I competed in the 2nd round of the Rotary Young Chef Competition in Witley(near Guildford.) This was the District Semi-Final. The requirements for this round were to: Cook a 3 course healthy meal for 2 people for £15 or under. My menu was:
Pea, Bacon and Mint Soup
Mi Cuit Salmon,Puy Lentils, Pickled Beets and Apple Puree
Chocolate and Orange Fondant, Creme Fraiche, Stewed Oranges and a Spiced Orange shot
Mi Cuit means ‘Half Cooked’. The Salmon is brined in a Dill Salt Solution before cooking sous vide at a very low temperature for a short period of time. This uses an improvised sous vide method for which you only need: A heavy based casserole dish, temperature probe and zip lock bags. This is the dish I am using as the main course in the 2nd round of the Rotary Young Chef Competition (1st round summary here )
On Monday 11th November. I participated in the first round of the RIBI Young Chef Competition held at a local school. I was put forward by my Grandparents Neighbour who is a member of the local Rotary club.
I arrived at the school and unpacked my equipment and found the remaining things I needed. We had an hour and a half to cook and serve 2 dishes. The brief was 2 healthy dishes, for 2 people oon a £10 budget. My menu was:
Spiced Pea and Potato Samosas with Coconut Chutney
Masalla Mackerel on a bed of Dhal and a Kachumber Salad