07

Jun

Pen-y-bryn Sous Chef Takes Bronze!

Ashley Baty, sous chef at Pen-y-bryn, participated in the 2015 New Zealand National Final of the Hans Bueschke World Chef’s Challenge, held in Christchurch at the weekend. The competitors were given the challenge of preparing a menu using a selection of ingredients provided by the competition, including salmon and groper for the starter, veal loin, breast and sweetbreads for the main, and Valhrona chocolate for the dessert. Ashley’s menu made ample use of the experience she has gained at Pen-y-bryn, incorporating interpretations of classic dishes from the European canon, modernist techniques and some Asian-inspired elements. We’re very proud of Ashley’s accomplishment, especially given the high calibre of the contestants!

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