dorset amateur cooks through to national finals · 2018. 1. 16. · gillingham school, jackie merry...

18 (BVBM) 12/1/2018 B.V.M. Dorset amateur cooks through to national finals Two Dorset students have been short-listed to cook at the national final of the Teflon Diamond Standard Awards 2018. Jack Rymer from Gillingham School and Kai Trevett from Thomas Hardye School in Dorchester have reached the final in their respective categories, and will be cooking to win a Specialised Chefs Scholarship with the Royal Academy of Culinary Arts. Seventeen-year-old Jack will be cooking loin of venison with Pomme Dauphinoise and a red wine reduction; while 15-year-old Kai, who was a finalist in last year’s competition, will be making a croquembouche filled with vanilla flavoured cream. Jack has been a keen cook since the age of eight. “Even in GCSE Food Tech I could see that he was very talented,” said Mrs Jackie Merry, head of design. “He’s an inspirational chef and has always been totally dedicated. He creates interesting dishes and is adept at flavour combinations.” Jack chefs part time at The Royal Oak, Swallowcliffe. “The head chef there is a good teacher and lets me have a lot of responsibility,” said Jack. “He worked under Marcus Wareing, Gordon Ramsay and Michel Roux Jr and has lots of good contacts.” Mrs Merry’s son Sebastian is head chef at The Magpie restaurant in Heddon Street, London and is coming to Gillingham School to do a masterclass with the Year 12 Level 3 Diploma students, concentrating on high level culinary skills; and Jack is hoping to pick up some last minute tips. Jack is also going to do his work experience week at The Magpie in the summer. “We are all very excited that Kai has reached the final again this year, especially as he is only 15 and still in Year 10, the first year of his Food and Nutrition GCSE,” said Sally Voss, Kai’s food teacher at the Thomas Hardye School. “Kai is a very enthusiastic student of food and nutrition, always going the extra mile in practical lessons, often producing some very adventurous products. “He likes a challenge, and I am sure he will not let himself down when he produces his croquembouche for the competition, despite only having one and a half hours to complete it. “This classic French dessert requires a lot of skill and patience. We all wish him lots of luck in the competition and with his future career.” John Grindle from Dorchester has reached the national final for the Keen Home Cook category; he will be cooking poached sea bass. The final is being held in London on Wednesday 24th January. 17-year-old Jack Rymer with head of design at Gillingham School, Jackie Merry 15-year-old Kai Trevett of Thomas Hardye School, Dorchester Jack’s loin of venison with Pomme Dauphinoise and a red wine reduction; which he is cooking in the finals BEAUTIFUL BUFFETS Quality bespoke catering. Tel. 07909- 866834 www.beautifulbuffets.biz CHINA CRISIS Hire of Crockery, Cutlery, Glass, table-linen, sundries. Price List - Freephone 08000-937- 435 www.chinacrisishire.co.uk Royal Chase hotel sunday CaRveRy 12pm till 3pm Book now, Call 01747 853355 OLD SCHOOL GALLERY AND CAFE Have you discovered us yet.... Yetminster DT9 6LF Delicious Home Cooking and Coffee Yetminstergallery.co.uk Tel: 01935 872761 CATERING CORNER LOCAL PRODUCE FOR LOCAL PEOPLE For further info 07881 386115 Email: [email protected] Dorset Farmers Market Saturday, 13th January Bridport, Arts Centre 9am - 1pm Friday, 19th January Sherborne, Cheap Street 9am - 1pm Saturday, 20th January Wimborne, Market Square 9am - 1pm THYME AFTER TIME CATERING Canapés, funeral wakes, party food, buffets to go. Collected, delivered or served 01963 362202

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Page 1: Dorset amateur cooks through to national finals · 2018. 1. 16. · Gillingham School, Jackie Merry 15-year-old Kai Trevett of Thomas Hardye School, D o rc h e s t e r Ja c k 3s loin

18 (BVBM) 12/1/2018 B . V. M .

Dorset amateur cooks through to national finalsTwo Dorset students havebeen short-listed to cook atthe national final of theTeflon Diamond StandardAwards 2018.

Jack Rymer fromGillingham School and KaiTrevett from Thomas HardyeSchool in Dorchester havereached the final in theirrespective categories, andwill be cooking to win aSpecialised ChefsScholarship with the RoyalAcademy of Culinary Arts.Seventeen-year-old Jack willbe cooking loin of venisonwith Pomme Dauphinoiseand a red wine reduction;while 15-year-old Kai, whowas a finalist in last year’scompetition, will be makinga croquembouche filled withvanilla flavoured cream.

Jack has been a keen cooksince the age of eight. “Evenin GCSE Food Tech I couldsee that he was verytalented,” said Mrs JackieMerry, head of design. “He’san inspirational chef and hasalways been totallydedicated. He createsinteresting dishes and isadept at flavourcombinations.”

Jack chefs part time at TheRoyal Oak, Swallowcliffe.“The head chef there is a

good teacher and lets mehave a lot of responsibility,”said Jack. “He worked underMarcus Wareing, GordonRamsay and Michel Roux Jrand has lots of goodcontacts.”

Mrs Merry’s son Sebastianis head chef at The Magpierestaurant in Heddon Street,London and is coming to

Gillingham School to do amasterclass with the Year 12Level 3 Diploma students,concentrating on high levelculinary skills; and Jack ishoping to pick up some lastminute tips. Jack is alsogoing to do his workexperience week at TheMagpie in the summer.

“We are all very excitedthat Kai has reached the finalagain this year, especially ashe is only 15 and still inYear 10, the first year of hisFood and Nutrition GCSE,”said Sally Voss, Kai’s foodteacher at the ThomasHardye School.

“Kai is a very enthusiasticstudent of food and nutrition,always going the extra mile

in practical lessons, oftenproducing some veryadventurous products.

“He likes a challenge, andI am sure he will not lethimself down when heproduces his croquembouchefor the competition, despiteonly having one and a halfhours to complete it.

“This classic Frenchdessert requires a lot of skill

and patience. We all wishhim lots of luck in thecompetition and with hisfuture career.”

John Grindle fromDorchester has reached thenational final for the KeenHome Cook category; he willbe cooking poached sea bass.

The final is being held inLondon on Wednesday 24thJanuary.

17-year-old Jack Rymer with head of design atGillingham School, Jackie Merry

15-year-old Kai Trevett of Thomas Hardye School,D o rc h e s t e r

Ja c k ’s loin of venison with Pomme Dauphinoise and a redwine reduction; which he is cooking in the finals

BEAUTIFUL BUFFETS Qualitybespoke catering. Tel. 07909-866834 www.beautifulbuffets.biz

CHINA CRISIS Hire of Crockery,Cutlery, Glass, table-linen, sundries.Price List - Freephone 08000-937-435 www.chinacrisishire.co.uk

Royal Chase hotelsunday CaRveRy

12pm till 3pmBook now, Call01747 853355

OLD SCHOOL GALLERY ANDCAFE Have you discovered usyet.... Yetminster DT9 6LFDelicious Home Cooking andCoffee Yetminstergallery.co.ukTel: 01935 872761