The Hallifordian - 2016-2017

28 “Foodie Fight” At the end of each term, it has become a deeply rooted tradition for the staff to compete in the “Great Halliford Menu Challenge”. What started as a simple, friendly competition has become a mat- ter of fierce culinary pride, taken seriously by all involved. Each competitor must design a dish and make a mouth-watering proposal for their creation. Chef then selects 4 entries to help the kitchen bring their food to the table, for the rest of the staff to taste and judge on. The spring term staff lunch saw a varied cui- sine being prepared by our staff. The Headmaster created a smoky barbequed chicken dish, Mr Slo- cock brought some South African flare to the table by serving the national dish - a spicy Bobotie. I was chosen to create the vegetarian option, a grilled Portobello mushroom burger with halloumi cheese, whilst Mr Harden-Chaters added class to the pro- ceedings with a raspberry and vanilla panna cotta. Under the intense guidance and eye of Mr Murphy we assisted the kitchen staff to prepare our meals. The sound of cutlery working furiously to chop and slice, mingled with the intense smell of ex- otic spices and sumptuous ingredients. Our dessert chef, having already prepared his pana cotta, spent his time ‘being helpful’, instructing us on how to “add wow factor” and harshly criticising our presen- tation skills. His eye for detail admittedly improved the aesthetic of the dishes, but at the cost of speed. This led to a backlog of dishes which apparently needed the addition of minute details such as a small sprig of coriander placed precisely 1cm from the edge of each dish! Once satisfied that we understood his exacting standards, Mr Harden-Chaters turned his attention to wooing the queuing diners with dry wit and humour. The meal was a real success; each dish add- ing different tones and colours to the rainbow of flavour. The chicken was tender and had the nostal- gic effect of reminding everyone of heady summer barbeques (not the carbonised variety!) The Bo- botie was a delicious introduction to South African cuisine, a curried meat dish that was at once spicy, fruity and meaty. Complementing the meat was my Portobello mushroom burger, paired with a brioche bun, wilted spinach and rich, salty halloumi cheese, served with a side of vibrant, crisp sweet potato fries. The meal was completed by the silky smooth panna cotta, sweet and creamy in its decadence and matched perfectly with a raspberry compote. Obvi- ously I couldn’t say whose dish was best, as I have a slight personal bias. But what I will say is that Mrs Rogers was so enamoured with the mushroom burg- er that she loudly pronounced: “I’d go veggie for it!” I think that speaks volumes about who should be crowned ‘King’ of the competition… Tom King, School Librarian Mr Harden-Chaters, Mr King, Mr Slocock and Headmaster, Mr Wilson.