Organised by the Craft Guild of Chefs, the inter-island challenge began on Monday with Jersey’s team of five professional chefs and one Highlands student spending a day in the kitchen preparing a five-course meal and canapés to be served to 55 paying diners in the college’s Academy Restaurant that evening. Guernsey’s team, including a Guernsey College student, did the same on Tuesday.
Both teams were given the same basket of items, provided by the competition’s 12 sponsors, and the meals were judged by a panel of top London chefs, who included Henri Brosi, executive chef at The Dorchester, and chef consultant Paul Gayler.
Find out what the Jersey chefs cooked in Friday’s JEP.
