26 Jul 2010

Leith’s Students of The Year Announced

FROM an annual intake of 96, the finest students to graduate the diploma at Leith’s School of Food and Wine were recently rewarded with a tally of prizes. Along with alumni which included Gizzi Erskine (prepped as Audrey Hepburn) I attended the lunchtime celebrations at Marylebone’s ‘Providores’ restaurant, lifting a flute of Laurent-Perrier Cuvée Rosé in the students honour...
Alas, Jonathan Jack, winner of the Laurent-Perrier endorsed, overall student of the year award, couldn’t be present owing to intriguing sounding culinary commitments in a Welsh castle. When he has time to catch his breath, Jack will redeem his prize of a trip for two to the Champagne house’s cellars in Tours-sur-Marne.
Russell Dixon Box achieved wine student of the year, supported by Burgundian négociant, Louis Latour, who provided the lunch wines. He wins a trip for two to Beaune.
Finally, Rosie Reynolds and Adam Russell were joint winners of the journalism award, backed by BBC Good Food magazine. They now have the opportunity to complete six month long placements at the magazine’s Wood Lane HQ. Incidentally, Russell represents the only man to win the award in almost a decade.
Proprietor of The Providores, Peter Gordon, who frequently lectures at the school, was also present. When Leith’s Chairman, Sir Christopher Bland, pointed out that Gordon’s book, ‘Fusion’ depicts him sporting a Leith’s branded apron, Gordon looped one over his clothes on the spot.
Head chef of the Providores, Cristian Hossack crafted a series of provocative dishes including a starter of ginger and coriander seared Bavette steak with roast pineapple, vermicelli noodles, pomello, puffed rice and pecans with maple syrup (approached with chop sticks). Mains included pan-fried Greek seabass on walnut bulgur wheat salad with pickled garlic, broadbean and mint salsa and caper butter sauce. The standout dessert was chocolate-passionfruit delice with Pedro Ximenez marinated prunes, crème fraiche sorbet and a chocolate chilli wafer.
From left to right: Richard Nunn - Director, Louis Latour Agencies, Russell Dixon-Box - Louis Latour Winner, Jonathan Jack - Laurent Perrier Winner, David Hesketh - Managing Director, Laurent Perrier, Rosie Reynolds - BBC Good Food Magazine Winner, Adam Russell - BBC Good Food Magazine Winner, Sarah Cook - Deputy Food Editor, BBC Good Food Magazine
The next diploma course begins 27 September - http://www.leiths.com/
First published: Foodepedia