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Chefs see double as awards roll in

THERE was a double celebration at a Solihull restaurant when two chefs scooped awards at the National Exhibition Centre’s Hospitality Show.

THERE was a double celebration at a Solihull restaurant when two chefs scooped awards at the National Exhibition Centre’s Hospitality Show.

Adam Bateman, head chef at Hockley Heath’s Nuthurst Grange Country House Hotel and Restaurant, teamed up with his chef de partie Keith Boyd to win silver in the Glennans Masterclass.

The pair had to prepare canapés for eight people followed by a main course which they chose to be roast breast of mallard with celeriac puree.

To top off the three day event, which showcases the latest food and drink products available to the food service sector in the UK, Keith was also awarded silver in the Chef Excellence section.

Twenty-eight-year-old Adam, who trained at The Belfry before working under Michelin-starred Simon Haigh at Mallory Court, moved to Nuthurst Grange just nine months ago.

He said: “It was great just competing at the Hospitality Show but to come away with a silver award is fantastic.

“It was really good to work closely with Keith, he was at Nuthurst when I started here and he has always been very supportive and enthusiastic.”

A keen golfer from his days at The Belfry as well as being a Wolverhampton Wanderers supporter Adam is married with two daughters and lives in Warwick.

He describes his cooking style as modern British with classical French influences.

Nuthurst Grange owner Paul Hopwood was delighted with the awards. “We really do try to bring the best out of our staff and these awards speak volumes for the quality of the food produced here.

In Adam and Keith we have two young and talented chefs who people are going to hear much more about,” he said.

 

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