Harrison Holmes was invited to Rick Stein’s Seafood School on Tuesday 17th January for the Cornwall final of the Springboard Future Chef competition. The competition saw Harrison Holmes go up against various Cornish schools for a chance to go to the regional finals. All the competitors had already won two rounds to get to this stage so the standard was very high. The competitors cooked in the very exclusive cookery school which is situated just above Rick Stein’s fish and chip shop in Padstow.
Harrison had been practicing his dishes at home and at his part time job at Bustopher Jones in Truro. He also spent an evening with Tony Trenerry at Richard Lander practicing and perfecting his dishes. Tony is the very experienced head chef at the Eden project and has also appeared on television shows like Sunday Brunch. Harrison was calm and composed going into the local final and was confident cooking his monkfish curry with jasmine rice and spiced flatbreads followed by spiced poached pineapple, coconut mousse and pistachios biscuits.
Harrison worked really well and even though his biscuits gave him some trouble he managed to present beautiful dishes. The judges spent a very long time deliberating over the final verdict but after a long wait it was announced that Harrison had come fourth. The result was a little disappointing but given the standard of food on show Harrison had done himself proud and his feedback was excellent. Only minor points knocked him off the podium. Anna West from Penair School and James Greenwood Penny from Humphry Davy School were the eventual winners. Both go through to the regional round at River Cottage.
Harrison received a cookery book for his effort and countless offers of work experience.
A really good effort Harrison, well done.
Mr W Gilbert
DT Food Teacher