We're delighted to celebrate that The Grand Hotel's Amy Briffitt has claimed Bronze at the prestigious International Salon Culinaire Competition! Competing in the dessert category, Amy was tasked with preparing and plating two identical versions of a dish of her choice. She impressed the judges with her Whipped Morello Cherry Cheesecake, complete with Pistachio Crumb and Chocolate Twill.
The award-winning dessert was originally crafted last summer as a seasonal addition to the Mirabelle restaurant’s menu. Speaking about her inspiration, Amy said, “I always start with a base flavour, and at the time, cherries were in peak season. From this, I looked for flavours and colours that would complement the cherry - pistachio and chocolate were the perfect pairing.”
Amy’s journey to the competition began with the encouragement of Hrvoje, the Grand’s Executive Head Chef. After submitting her recipe and description, she was selected as a finalist. With the busy schedule at the Mirabelle, Amy only had one practice session before the big day, relying on her muscle memory and precision to execute the dish flawlessly.
Having started her career as an apprentice in the main kitchen four years ago, Amy quickly transitioned to the Mirabelle and has since flourished. Now serving as Comme Pastry Chef for the past 18 months, this was her first competition, and she’s already eager for more. With her sights set on another competition in May, Amy’s journey in the world of competitive pastry is just beginning.
Congratulations Amy!