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
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Press, 10 February 1986, Page 5
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182N.Z. chefs do well in London Press, 10 February 1986, Page 5
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