TV Chef Brian Turner to star at Sheffield University Master Chef Evening

Chef cutting bell peppers

TELEVISION CHEF Brian Turner is appearing at the 20th annual Master Chef Culinary Evening being held at a Yorkshire university.

Sheffield University’s own master chefs will be showcasing their skills at the event on Saturday April 2nd

University head chefs Tracy Carr and Debbie Gooder are among only a handful of female master chefs in the UK. Joe Berry, who is head chef at university restaurant Inox Dine, achieved his master chef status in 2014. Together they will prepare “a five-star culinary experience” for their guests.

Mr Turner will be a guest speaker at the event, talking about his 40 years in the industry. The Yorkshireman is one of the country’s best known chefs with a career spanning Simpson’s on the Strand, The Savoy, Claridge’s, The Capital Hotel and Turner’s Restaurant. Regular TV appearances have included the BBC’s Ready Steady Cook, Saturday Kitchen, My Life on a Plate and A Taste of Britain.

He: said “I’m delighted to be invited to take part in the Master Chef Culinary Evening and am very much looking forward to enjoying the delicious menu that the university’s talented chefs will no doubt produce on the night.”

The Master Chefs of Great Britain association was formed with the aim of providing chefs with the opportunity to exchange ideas and to further the profession through the training and guidance of young chefs. Chefs are invited to join the association following recommendation by other Master Chefs and are seen to be leaders in their field. There are less than 300 in the country.

The Master Chef Culinary Evening is taking place at Sheffield University’s Firth Court at Western Bank.

The Master Chef Culinary Evening Menu:
Canapés and Cocktails
Seasonal Allotment Plate with Truffle and Mushroom Soil
Yellinson goats curd with allotment vegetables, mushroom & truffle soil
Whitby Crab
Brown meat parfait, flaked white meat with salt ‘n’ vinegar crisp and crab bisque
Beef and Onions
Roast pencil fillet & glazed short rib of local Aberdeen Angus beef, smoked garlic confit, braised white onions, caramelised onion purée, crispy shallot rings, beef reduction, parsley oil & baby carrots
Rhubarb and Custard
A fine pairing of Yorkshire triangle rhubarb cooked & presented in a variety of ways and fragrant Madagascan vanilla
A Selection of Yorkshire Cheeses and the Biscuit Tin
Freshly Brewed Coffee and Petit Fours

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