Praise for Adam Bowers of the Portrait House as he serves up a second helping of Wirral Chefs Shine
IT was compliments to the chef as Adam Bowers made his second appearance in Wirral Chefs Shine.
The 23-year-old from the Portrait House in Hoylake said he played it too safe last year and served up a much more complex menu.
The proof wasn’t just in the pudding – Adam promised diners would see the confidence and experience he’s gained this year on every plate.
The main event was a generous helping of rack of lamb with dauphinoise potatoes with bacon, honey-glazed chantenay carrots and fine beans wrapped in Parma ham, finished with a damson and chocolate reduction.
Adam’s menu finished with a white chocolate cheesecake with an Amaretti biscuit, topped with milk chocolate mousse and finished with a dark chocolate crisp.
Diners raved about Adam’s starter, a trio of mini fish dishes comprising tuna nicoise with a poached quail’s egg, a king scallop with black pudding, pea puree and crispy Parma ham and a mini salmon en croute.
Diane Hind, of Hoylake, said: “It was excellent, I couldn’t fault it.
“I loved the starter and I liked all the different textures and the fish.
“I wouldn’t think of putting a mini black pudding with a scallop but it was really nice.”
Dave Phillips, of Wallasey, said: “I was dubious about the starter at first but it was delicious.
“The lamb was cooked perfectly, just the way I like it.
“I’m not really a chocolate person because I normally find it too rich but that was perfect.
“Overall it was very good – compliments to the chef!”
George, Eileen, Jacqui and Stephen Swindlehurst try to attend every Wirral Chefs Shine night and were at Gem last month.
George is a big fan of the competition and praised Adam’s menu.
But he wants to lay down a challenge to future finalists.
He said: “We think someone should be brave and do a vegetarian meal!”
Audrey Evans from Bebington was dining with friends Lillian Harris from Wallasey and Brenda Brayley from Oxton.
Audrey said: “The starter was absolutely gorgeous and it was so well-presented. The lamb in the main course was gorgeous.”
Adam said he was pleased with his efforts.
He said: “I was really happy with the result. I wanted to show what I could do and it was all fresh, made on the day and locally-sourced.
“One of the customers said the starter was the best they’ve had anywhere and that it was really well-balanced, which was good to hear.”
Adam spent three days working on trial runs of his menu and said it helped on the night.
He added: “I felt relaxed and confident in what I was doing.
“I was just happy to be part of the whole thing again but this time I feel like it’s a really good opportunity for me to win.”
Wirral Chefs Shine 2010 is supported by Wirral Council, the Mersey Partnership, Liverpool Community College, Wirral Met College and The Chocolate Cellar.
l FIND out who our sixth and final finalist is on September 29.