MasterChef finalists Host Masterclass for BaxterStorey Chefs

MasterChef finalists Billy and Jack brought their creative flair to The Canteen, demonstrating two favourite dishes from their supper club menu.

The chefs

Adventurous, down-to-earth cooks with a love of great food, Billy Wright and Jack Layer met on BBC One’s MasterChef in 2016. The runners up charmed viewers across the nation with their playful, quirky takes on classic British dishes, including posh cheesy chips and coriander cheesecake. When the show came to an end, instead of hanging up their aprons, they teamed up as a duo.

The dishes

Billy and Jack demonstrated their love for sustainable and seasonal ingredients as they cooked up two signature dishes:

Posh ‘cheesy chips’ – Inspired by Jack’s childhood holidays to Cornwall. Layers of fondant potato are topped with mature Cheddar cheese foam, Wild Harvest camolina seeds, Cheddar tuille, charred tomatoes and burnt onion powder.  Top Tip: Cook the camolina seeds in marmite butter for extra flavour.

Naked barley and wild garlic mushroom ragu – topped with a king oyster, black garlic pickled walnut emulsion, olive oil and thyme breadcrumbs and chive oil.

Some like it hot

BaxterStorey project chef and 2018 MasterChef: The Professionals semi-finalist Michelle Trusselle gave chefs a taste of Caribbean fine dining. Cooking up a feast of classic Caribbean spiced chicken, sweet corn puree, rum glaze, sweet potato fondant, chicken thigh croquette and scotch bonnet mayo.

Michelle’s Top Tip: marinate the chicken overnight with all spice, cinnamon, thyme, ginger, scotch bonnet, black pepper, lime juice and a little soy. In the morning, grill the chicken to give it that smoky taste.

The suppliers

London-based Henson Meats showcased their most popular cuts of meat, including Jacobs ladder, crème de boeuf and pork collar steaks. Fine food specialist Wild Harvest gave chefs a taste of plant-based ingredients, including olive green lentils, smoked quinoa and heather cut comb honey.

What they said

Joe Dunster, sous chef said: “The masterclass was fantastic; it was great to meet Billy and Jack and listen to them share their passion about this industry. I enjoyed meeting the supplier Wild Harvest and will soon be placing an order for some of their delicious grains and seeds they had on offer. Jack and Billy were an inspiration and one thing they taught me was not to be afraid of new challenges and embrace change.”

Esther Smith, commis chef said: “To hear from Billy, Jack and Michelle about their experiences on MasterChef was really inspiring for me as a young chef. They spoke about the importance of focussing on your strengths and what you are most passionate about. I loved tasting the chef’s dishes, especially the posh cheesy chips!”

Interested in attending our next culinary experience? Keep an eye on the training calendar, limited spaces available!

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