Harvey and Oliver are really getting into the flow now, with both of them fully involved in the days service and they are both loving every single minute of it!
Oliver spent the day in the hot kitchen today, where he took great pleasure in using the wood fired oven to roast fresh potatoes, as well as getting his turn with the Chicken Liver Meusli and Veal Sweetbreads, a personal favourite for Oliver.
Harvey learnt how much love and attention goes into the final dishes; prepping Grouse bones for
Dessert – Final 2017
the stocks, prepping the Pigeon and flaking down confit Hare legs among other exciting elements. The Milk Dessert was ‘stunning’ and a real highlight of the day for Harvey.
Both the Finalists have been actively encouraged to try all of the food they are producing, to analyse and give their feedback on the incredible 2 Michelin Star dishes, and this has been an absolute treat for them both. The guys are just soaking up everything they see and learn and they’ll certainly remember these lessons for the rest of their respective careers.
