Wirral Chef of the Year Dave Williams
DAVE Williams cooked up a storm to launch our annual chefs’ competition in style last week.
The head chef, making his second appearance in the contest, wowed diners at the Portrait House in Hoylake.
His starter was an unusual smooth roasted red pepper mascarpone cheese pâté served with black olive foccacia and a sun-dried tomato olive tapenade.
The main course was wild sea bass with a black pepper, sea salt and lemon crust, served with garlic and herb new potatoes, roasted vine tomato and tarragon sauce and fresh asparagus spears from Claremont Farm.
The meal finished with a tangy rhubarb mousse with sweet avocado and lemon puree, strawberry coulis and a ginger and sesame tuile.
There was praise for Dave from Celia and Derek Cowley, of West Kirby.
Mrs Cowley said: “It was a good meal. The sea bass was nice but I thought the dessert was fantastic.”
Mr Cowley said: “I liked the starter very much, It was very tasty, very smooth.”
Anne Lyons was dining with friends from Thornton Hough. The group are Wirral Chef of the Year regulars.
Anne said: “The starter was very unusual but it was nice, lots of different flavours.
“The sea bass course was beautifully presented and very colourful with the asparagus and tomato sauce. We love the ethos of the competition and think it’s great.
“It’s so nice to come out and try different foods.”