The University of West London and Foie Royale Cooking Competition

One year later.

 

The University of West London and Foie Royale Cooking Competition One Year Later

Following the success of last year’s cooking competition in collaboration with Foie Royale, the students at the University of West London created top restaurant quality dishes and demonstrated their culinary skills with perfect time management in the competition.

Tarik Ramjaun, module leader on the Culinary Arts Management program at the London Geller College of Hospitality and Tourism (LGCHT) within the University of West London commented:

“Building on the success of last year’s competition, the finalists created an array of modern and creative dishes using the ethical alternative to foie gras – ‘Foie Royale’.

The University of West London and Foie Royale Cooking Competition One Year Later
The University of West London and Foie Royale Cooking Competition One Year Later
The University of West London and Foie Royale Cooking Competition One Year Later
The University of West London and Foie Royale Cooking Competition One Year Later

The grand winner, Jun Ming Yee took inspiration from French cookery with the novel idea of a hollandaise sauce using Foie Royale which took some practice to master! The use of stylish plates and edible flowers for many dishes were used to create restaurant style food presentation.

The ethical credentials of Foie Royale have also helped the colleges’ emphasis of embedding sustainable practices into the curriculum.”

Thanks to Dr Peter Pelham, the Senior Chef Lecturer at LGCHT and Laith Amiry from Foie Royale for being the judges, sharing their insights on cooking, their passion for food and the story behind this ethical alternative to foie gras.

On 1 June, the kitchen at the University was bristling with anticipation– IT’S COMPETITION DAY!

Many congratulations to the winners who successfully demonstrated the versatility of Foie Royale.

The University of West London and Foie Royale Cooking Competition One Year Later

Grand winner – Roast Quail with Foie Royale Hollandaise Sauce and Black Garlic Puree, created by Jun Ming Yee

 

Jun expressed,

‘The rich and buttery texture of Foie Royale is a unique flavour that offers a melt in the mouth experience with every bite. Foie Royale pairs well with a symphony of complementary elements such as sweet and acidic flavours. Throughout history, tangy balsamic reductions and sweet berries have been known to pair well with foie and this is where the inspiration of the dish comes from.’

Jun Ming Yee's recipe
The University of West London and Foie Royale Cooking Competition One Year Later

1st runner up – Goose Foie Royale and Mushroom Croquette with Parmesan Emulsion, Pickled Radish and Shallots, by Deimante Duobaite

 

Deimante’s dish is inspired by Baltic countryside candour and local elegance. Earthy, smoky flavours combined with the freshness of herbs and the sharpness of pickles convey a nostalgic sequence of flavours and a great celebration of early summer.

Deimante Duobaite's recipe
The University of West London and Foie Royale Cooking Competition One Year Later

2nd runner up – Foie Royale and Pork Potsticker Dumplings with Slurry Skirt, Pineapple and Chilli Glaze, by Kin Hang Kevin Yu

Kin Hang Kevin Yu's recipe

Finalists:

The University of West London and Foie Royale Cooking Competition One Year Later

Ravioli with a creamy Foie Royale bechamel Sauce, by Pem Sange Sherpa

The University of West London and Foie Royale Cooking Competition One Year Later

Duck dumpling with Foie Royale and beetroot hoisin sesame puree, by Gerald Theodore Avila

Great thanks to Savernake Knives supporting all 4 college competitions, the life-long master class knife that every chef is striving for – incredible prize for the Grand winners!

The University of West London and Foie Royale Cooking Competition One Year Later
The University of West London and Foie Royale Cooking Competition One Year Later

The competition is featured in Chef & Restaurant magazine, August 2023 issue.

Click here to read the article.