Coghlans Chef Russell Housley has qualified for the second year running for the David Lyell Scholarship organised by the Master Chefs of Great Britain. His winning entry includes a classic raspberry soufflé and a Black Forest Marquise.
Commenting on the success Russell noted “A classic soufflé starts with the freshest ingredients. I have hand selected the best berries so as to get a strong raspberry flavour into my soufflé and the accompanying warm coulis.”
The Black Forest Marquise is a firm favourite in the office with Russell commenting “I have combined a variety of different textures and flavours to create a rich and sumptuous cherry and chocolate layered dessert. All the chocolate and cherry flavours are brought together with a fresh vanilla and apple sauce finished with cherries stuffed with a cherry liqueur ganache.”
Facing stiff competition again this year it is Russell’s commitment to flavours, technique and flair which have taken him this far and hopefully through to the last day finals again tomorrow in London.Share and Enjoy:
The post Russell Housley qualifys again for the 2010 David Lyell Scholarship appeared first on The wine and accessories blog.