Tom Parry Regional Executive Chef Jockey Club, Warren O’Connor, Head Chef Jockey Club at Cheltenham Racecourse and Lawrie Jeffries, Senior Sous Chef at Cheltenham, the team will demonstrate how a professional kitchen can use the humble chicken to create restaurant quality food.
From preparing whole birds ready for roasting to cutting the carcass into various parts and showing their uses. They will show how a large operation, such as the Racecourse, matches quality with consistency and volume. They will talk about different types of poultry discuss how they can be used by the modern chef.
Finally they will prepare, cook and present one of the dishes that will be served in the Restaurant at Cheltenham during the forthcoming season.
Chicken and watercress ballontine with pickled mushrooms, pan roasted figs and superfoods.