Cullimore Duttons's Own Masterchef!02-Nov-2016

MASTERCHEF IN AID OF CLAIRE HOUSE CHILDREN’S HOSPICE

HELD AT CHEZ JULES ON FRIDAY 28TH OCTOBER 2016

Masterchef Rhodri Roberts, sponsored by Cullimore Dutton Solicitors Ltd Chester competed in this event at Chez Jules on Friday night winning the dessert category for his Tarte au Chocolat avec crème de Chantilly.

Four amateur chefs competed in the competition held in aid of Claire House Children’s Hospice and hosted by Cheshire Resolution and the Cheshire Collaborative Family Lawyers Group. Diners were treated to a champagne reception and a meal prepared by the amateur chefs- Family lawyer, Justine Reynolds, sponsored by Cheshire Resolution; Legal Secretary Rhodri Roberts, sponsored by Cullimore Dutton Solicitors Ltd; Katherine Seddon, sponsored by Susan Alexander, Collaborative lawyer and family Mediator and Nigel Ambrose, sponsored by his friends. Nigel won the starter category with his Coquilles St Jacques. Nigel had always wanted to perfect this starter and was assisted by the professional chefs to achieve perfection; Justine was the winner of the main course with her Coq au Vin, which was extremely delicious, Katherine won the vegetarian category with her Vegetable Bourgignon. Katherine is well practised in vegetarian cookery having had to magic up veggie and vegan meals for her two daughters who announced they were veggie at a very young age and Rhodri won the dessert category with his chocolate tart, having previously specialised in pancakes. Rhodri however is unable to say no when he is asked to do something for charity and after much hard graft and anxiety, his dessert was absolutely delicious. He is more used to gruelling mountain climbing or bike rides than sweating it out in a kitchen and was found in Chez Jules kitchen in the early hours of the morning ready for his preparation. Rhodri said “It was a fantastic event that raised loads of money for Claire House and I’d like to give a massive thanks to all the staff at Chez Jules who made it such a great success.”

All of the chefs were amateurs and had never cooked in a professional kitchen before.