Restaurateur helps judge care group's jubilee menu
Former Great British Menu judge Oliver Peyton joined the Loveday & Co team to judge its jubilee menu.
Restaurateur Oliver Peyton OBE has judged a care provider's Great Platinum Jubilee Menu, which was inspired by the upcoming jubilee celebrations and the Great British Menu.
Each chef at Loveday & Co, which provides dementia, respite and nursing care at homes across London, developed a starter, fish course, main and dessert in honour of the Queen's platinum jubilee.
Peyton, a previous judge on the BBC's Great British Menu, joined the judging panel to evaluate the dishes. Some took inspiration from the Queen's original coronation menu, including an asparagus starter, Dover sole dish and strawberry dessert.
Loveday's chairman Laurence Geller CBE, who originally trained as a chef, and its group executive chef Matthew Dodge also judged the menus. The winning dishes will be served to Loveday's members and their friends and families at celebratory lunches on Sunday 5th June.
The winning asparagus starter dish
After deliberation, judges chose Lilibet's Asparagus Crown as the starter, a dish created by Sam Nurse, head chef at Loveday Kensington. Its name was inspired by the nickname given to the Queen by her father and used by close family, in particular husband Prince Philip, the Duke of Edinburgh.
The starter will be followed by Delices de Soles Elizabeth, which was created by Loveday Notting Hill's head chef Adriano Carvaholo, who is a Care Home Catering Awards 2022 finalist. Described by fishmongers as royalty of the sea, the fish is said to be one of the Queen's favourites.
The beef Wellington dish which will form part of the jubilee menu
A Jubilee Beef Wellington, created by Alex Morte, head chef at Chelsea Court Place, will follow, before the meal comes to an end with Royal Strawberries and Cream, a dish designed by Patrick Strickler, sous chef at the Kensington site. It is likely to evoke thoughts of British classics such as Wimbledon, the Chelsea Flower Show and Royal Ascot.
A strawberries and cream dessert will bring the meal to a close
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