“They were taken out of their comfort zone, out of their own kitchen environment. The set up with very basic equipment and the idea of ‘getting back to basics’ was challenging in itself — and that’s before you factor in the issue of creating two great original dishes,” he noted.
“But everyone responded very well; they were able to adapt to the new environment quickly and the dishes they created were both very tasty and beautifully presented.
“The competition was very tough and it was so difficult to choose a winner,” he added.
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“A lot of thought and careful planning was demonstrated by all the chefs, along with admirable applications of all the seasonal ingredients.
“The final dishes were all an innovative mixture of different flavours.”
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