The Paper Submission round asked entrants to submit a seasonal written menu of two cover dishes, a main and an amuse bouche. Alongside the written menu, entrants were asked to outline their method of creating their two dishes.
For her main course, Emily submitted a lamb tagine with smoked aubergine puree, chickpea salad and a lemon and saffron cous cous. For her amuse bouche, she designed a modern take on fish and chips with whitebait tempura and pea puree presented in fried potato baskets with a caper vinaigrette. Both of this admirable dishes showed creativity, technical skill and a great understanding of flavour – just three of the reasons why she was chosen to continue to the next round of Chef Stagiaire.
