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Chef Adam clinches battle of Eden title

Just days after Brockencote Hall, part of the Eden Hotel Collection, was awarded three prestigious AA Rosettes in the 2014 AA Restaurant Guide, Adam has won the third annual Battle of Eden title after going head-to-head with six other talented chefs.

Seven exquisite dishes, each created by a chef from a different Eden hotel, were served to 120 guests at Mallory Court Hotel, near Leamington Spa, on October 4.

Eden’s Food and Beverage Director, Simon Haigh, introduced and explained each course without revealing its creator and, at the end of the evening, guests were asked to vote for their favourite.

Adam clinched the title for the second year running with his carpaccio of venison, with flavours and textures of autumn. He was presented with his trophy by Eden Hotel Collection owner Sir Peter Rigby. His prize included use of a BMW for a weekend, an overnight stay at a top London hotel and dinner for two at a Michelin star restaurant in London.

Adam, who also scooped Visionary Chef of the Year with Visionary Dining earlier this year, describes his cooking style as ‘very, very natural, free flowing and not too conformed’.

He often forages Brockencote Hall’s 70-acre estate for wild ingredients to use in his menus, and regularly makes use of fruits growing in the grounds and honey produced in the hotel’s eight bee hives.

“I believe in the purity of flavour. If you put something in your mouth with your eyes closed, you should be able to tell what it is,” says Adam, who has worked in a number of Michelin-starred restaurants, including Restaurant Gordon Ramsay.

“I’m proud to be bringing the Battle of Eden trophy back to Brockencote Hall,” adds Adam. “Food is at the heart of what we do here and we are always looking at exciting new combinations and innovative techniques.”

Second place at the Battle of Eden went to John Footman, head chef at Mallory Court Hotel, for his roast aged fillet of beef, pan-friend ceps, truffles croquet and red win jus. Third place went to Ted Ruewell, head chef at Buckland Tout-Saints Hotel in Devon, for his chocolate cremeux, popcorn ice cream and chocolate soil creation.

Simon Haigh said: “The event had been highly anticipated thanks in part to our fun YouTube film, which gave everyone a taste of what was to come, and this year’s competition once again produced some outstanding dishes.”

Check out the Battle of Eden film at www.youtube.com/watch?v=NLCsGpJPaSo

For more information about the Eden Hotel Collection, visit www.edenhotelcollection.com            


October 2013