Please welcome the hall's new Executive Chef James St Claire-Jones. He joins the culinary team with a wealth of knowledge and experience and will add his own touches to the menu.
We also need to say a huge Congratulations to James, for receiving the Gold Best in Class for the Custom Culinary Plant Forward Challenge - their first virtual award winner!
James entered a plant based tortelloni of vegan feta & wild woodland mushroom, warm sweetcorn panna cotta, hazelnut pesto crumb, mushroom-infused puy lentils, mushroom broth & chive oil.
An introduction from James himself:
I've been a chef for 33 years, training at Solihull College of Technology before climbing the ranks of the kitchen from my first role as a Kitchen Porter. I am passionate about training and mentoring junior chefs and running a fully immersed and inclusive team.
I am keen on classical, flavoursome cookery with a modern twist. My influences come from extensive worldwide travel. I have been lucky enough to live and work in Australia, America, Thailand and am a Staff Sergeant in British Army Reserves. I am a member of the Combined Services Culinary Arts Team and have achieved the Combined Services Senior Chef of the Year. My military service has also given me the opportunity to cook for Royalty, serving HM the Queen, the Princess Royal and the Duke and Duchess of Malborough. In 2013 I was a contestant on ‘Masterchef the Professionals’ reaching the quarter finals.
See James talk you through the award-winning dish and its inspirations by clicking here