Emily Clark is named Lexington's Chef of the Year 2015
GLG Partners Chef de Partie, Emily Clark, was crowned Lexington’s Chef of the Year at their ninth annual chef competition, LexChef 2015
On Thursday, November 26, Lexington Catering’s amazing talent competed in the annual cook off to take home the coveted title. With over 100 chefs entering, the team narrowed it down to a mere seven finalists, resulting in Emily Clark taking the crown.
She said: “So much time and hard work went into competing but it has been the most rewarding experience. I have had so much support throughout the competition, so it was an amazing feeling to be able to bring home the trophy to everyone at GLG Partners.”
Established in 2006, the competition brings together some of the industry’s most prestigious and experienced chefs to judge the competition. These include The Square's Phil Howard; Michelin starred restaurateur Jeff Galvin, Mark Flanagan, Head Chef to the Royal Household, Clare Smyth MBE, and Elior's Food Development Director Peter Joyner.
>>>Read: Rob Kirby, director, Lexington Catering, London
Rob Kirby, Chef Director at Lexington, said: “Emily joined our apprentice programme, Lex School of Talent, just two years ago and has gone from strength to strength. She’s an amazing chef so it was fantastic to see her win – she impressed us from day one with her can-do attitude and creativity. We are very proud of her achievement and her menu, which from a young chef shows a lot of skill and amazing potential.”
Emily’s winning menu included a starter of smoked eel, walnut puree, baby gem, dressed with maple and poached egg yolk, followed by duck a l’orange, poached duck breast, duck crackling, burnt orange puree and orange carrots, with a dessert of lemon poppy seed cake with liquorish and fennel sorbet.
Clare Smyth MBE, applauded the standard of cooking from all the finalists. She said: “Year-on-year the standard of cooking at this competition has got better and better. It’s amazing to see cooks of such a young age display such love for their craft”
The prize for Emily’s efforts was a tasting menu for two with wine, at Phil Howard’s two Michelin starred restaurant, The Square. Emily will also compete in Elior’s Chef of the Year Competition.
By Renee Bailey
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