The Radisson Blu Hotel Dubai Deira Creek, The Shangri-La Barr Al Jissah Resort & Spa and The Emirates Academy of Hospitality Management were among the 21 finalists in the Dilmah Real High Tea Global Challenge in Colombo, Sri Lanka.
Dammika Herath and Ronaldo L. Sadiz from Radisson Blu Hotel Dubai Deira Creek, UAE, were awarded a bronze medal.
Alpesh Dias and Sunil Kumar Puzhakkaldam Kulapura from The Shangri-La Barr Al Jissah Resort & Spa, Oman took home a silver medal, as well as the Judge’s Award by Dilhan Fernando as his personal favourite presentation.
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Maximilian Rauch and Michael Kitts from The Emirates Academy of Hospitality Management, UAE, with a lamb kofta, spiced tomato compote with mint tea crumpet paired with Dilmah Mint Green Tea, took away the gold medal.
The judging took place from July 1-3, 2015 in Colombo, Sri Lanka by judges Peter Kuruvita and Simon Gault, presiding judge Bernd Uber and tea judge Dilhan Fernando. Each competing team had 35 minutes to serve six dishes of which two had to be tea-infused creations, two food and tea pairings, two tea cocktails and, of course, brew the perfect cup of black tea.
The Dilmah Global High Tea Champion, taking home The Leaf and Artisan Trophy, was Team Museum Art Hotel, New Zealand, represented by Laurent Loudeac and Camille Furminieux.
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