The second round of the Great City Chefs went off with a bang, with 4 hot contenders serving dishes that had a strong connection to ICAEW's history and culture.
The fish dishes included wild line caught Sea bass with a cherry tomato sauce, king crab and Beluga caviar, pan seared Atlantic Halibut with a Ponzu dressing and hand dived Scallop with a coconut curry sauce. All of the dishes bar the king crab were dedicated to the Institute's locations here and abroad. The opulence of One Moorgate Place was definitely reflected in the winning dish of the fish round. Ruben, the winning chef, really pushed the boat out with some of the world's most expensive ingredients. It was dedicated to ICAEW's royal charter it harks back to the Victorian love for luxury and was a brilliant reflection of the building itself.
Our guests particularly impressed with the wine choices, the careful thought and consideration that goes into each wine served with the dishes completes whole taste experience. The diners drank an Italian Pinot Grigio, specifically chosen to accent the white fish and seafood.
The Great City Chefs so far has really brought One Moorgate Place to life, we're loving being able to showcase One Moorgate Place outside of its capacity as an events space. Great City Chefs allows us to reveal how good our food is, how creative our chefs are and the attention to detail that goes into every event we hold; from the flowers on the table to the wine that is served.
The fish dish will really complement the humble beginnings of the tomato starter beautifully. It elevates the meal and highlights our use of the finest ingredients. From the stars of the show such as caviar to our choice of groceries, it all makes a difference. We're now halfway through the competition and we're really looking forward to the Summer Banquet!
To find out more about what our judges thought of each dish and to follow how Great City Chefs progresses follow us on twitter @onemoorgate and use #OMPgcc or follow us on Instagram @onemoorgate
Check out our Twitter Moment documenting the other dishes in the Fish round.
