Great Bordeaux Cook-Off Final

The knives were drawn last year for The Great Bordeaux Cook Off final, as six teams battled in the extreme heat of the Indian summer to win the coveted crown of 'Cook-Off Champions 2011'.

The final had its fair share of surprises for the teams: firstly they had to cook two courses rather than one, as required in the qualifying heats; secondly they were unaware of the ingredients until the evening (these included Red Legged Partridge, Iberico Pork, Wild Mallard and Gurnard Fillets); and thirdly, equally as important as the skill they showed in the kitchen, each team had to specify a Bordeaux Wine to match each course from a selection of this year's Everyday Bordeaux list.

The teams battled through two hours of cooking in the sweltering heat but, with plenty of Bordeaux blanc and rosé to keep them cool, they didn't seem to mind!

The final dishes were plated and tasted, accompanied by the recommended Bordeaux wines. The judges stated that the standard of cooking was nothing if not close to Michelin (how close we aren't sure). It was a hard decision but the Cook-Off trophy was awarded to the team from 'Restaurant Magazine' who wowed the judges with their starter of Sea Bass with spinach and wild mushroom matched with Vieux Château Gaubert 2009, AC Graves, and main course of Mallard "two ways" matched with Esprit de Puisseguin 2009, AC Puisseguin-Saint-Emilion.

Thanks to all who took part. We can't wait to get back in the kitchens next year, to prove once again that indeed 'Good Food Would Choose Bordeaux'

Special thanks to Westminster Kingsway College and Chef’s Allan, Jonathon, Stefan, Jose and Gary.

Winners

"Restaurant Magazine" - Joe Lutrario & Stefan Chomka

Runners-up:

Waitrose "Delia & Heston" (Ken Mackay & Sarah Campbell)
Cambridge Wine Merchants "Bordelicious" (Hal Wilson & Will Clement)
Direct Wines "In the name of Tonton" (Cat Lomax & Angus McLean)
Bibendum “Sultans of Bling" (Gareth Groves & Partner)
"Birds with bottle" (Sandra Clement & Mel Jones MW)

Great Bordeaux Cook-Off Heats

The Bordeaux Wine Council (CIVB) launched their first "Great Bordeaux Cook-Off" in late July with two initial heats at the Westminster Kingsway College (WKC), whose alumni include Ainsley Harriot and Jamie Oliver.

The CIVB invited members of the trade and press with whom they have worked closely to increase awareness and sales of Bordeaux Wines in the UK. There was a great response to the evenings and the format was very simple, 6 teams, 3 courses, and whole list of surprise ingredients.

Two teams each competed to cook the best starter, main dish and dessert and who was doing what was pulled out of a hat on the evening. The evenings were very competitive and took place under the watchful eye of WKC professionals, Chefs Allan, Jonathon and Stefan. The contestants had two hours to create a dish completely from scratch so the pressure was on from the outset. The participants were told that they would have to select a Bordeaux wine to match with their dish and these were available to taste throughout the evening, providing a welcome boost. The chefs and judges kept the pressure up by continually observing kitchen etiquette as well as culinary skill.

Cook-off final filmed and edited by Cody Cai, Heat 2 video filmed and edited by Yechan Seo and Cody Cai both from the University of Westminster.

The Teams were invited to choose fun names:

Heat 1

Waitrose "Delia & Heston"
Cambridge Wine Merchants "Bordelicious"
ETM Group "The G Word"
Restaurant Magazine "Restaurant Magazine"
"Summit Smells Good"
"Rough & Ready"

Heat 2

Direct Wines "In the name of Tonton"
Majestic "The Not Very Hairy Bikers"
Nicolas "Tasty Bordelaise"
Bibendum "Bibendum Sultans of Bling"
Avery's of Bristol "Beasts of Bordeaux"
"Birds with bottle" Sandra Clement & Mel Jones MW

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