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N.Z. chefs do well in London

NZPA staff correspondent London An Auckland team of chefs has won eight medals and put up a New Zealand cooking record in the Salon and Culinaire competition in London. The team won four gold medals, three silver, and one bronze, and three certificates of merit in

Europe’s premier competition for chefs. It is thought to be the most medals won by a New Zealand team and the most won by a team from outside Britain. Auckland’s Hotel de Brett chef, Mark Gregory, won gold in the New Zealand lamb, cuisine

nouvelle, and international fish dishes, a silver in the vegetables, and a bronze in the cocktail canapes. The other gold medallist, Vicki Bruhms-Bolder-son, of the Bayswater Cafe, Napier, won the venison dish and a silver medal in the lamb. Simon

MacNamara, of the Hyatt Hotel in Auckland, won a silver medal for his cider dish. A second New Zealand team, from the Cookery and Food Association, won a silver and a bronze medal. A Huka Lodge chef, Greg Heffernan finished second in the internatonal fish dish

Permanent link to this item
Hononga pūmau ki tēnei tūemi

https://paperspast.natlib.govt.nz/newspapers/CHP19860210.2.49

Bibliographic details
Ngā taipitopito pukapuka

Press, 10 February 1986, Page 5

Word count
Tapeke kupu
182

N.Z. chefs do well in London Press, 10 February 1986, Page 5

N.Z. chefs do well in London Press, 10 February 1986, Page 5

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