Monday, 19 October 2015
GBSCC 2015 latest: book now for CACAO! 16th - 18th October 2015
GBSCC 2015 latest: book now for CACAO!
Challenge launches new pop-up restaurant at The Chocolate Show
CACAO is open to the public during 16th-18th October at The Chocolate Show, Olympia
For three days only, visitors to The Chocolate Show will have the chance to sample stunning taste sensations at CACAO, a pop up restaurant devised by GBSCC director Andrew Mellon working with chef Adam Thomason.
CACAO is the first pop up restaurant at any Salon du Chocolat show anywhere in the world and will see a six course taster menu with each element containing either cacao (pods pictured left), cocoa or chocolate.
There will also be a late breakfast – and even the hard-working judges from the GBSCC semi and finals will have their chance to sample in a special lunch!
Adam Thomason will be creating the spectacular menu with the assistance of Mark Peacock (both work for Restaurant Associates and Adam is a former GBSCC competitor).
The stunning dishes include: smoked trout, white chocolate and caviar; cocoa ash-rolled venison loin poached and roasted, Himalayan salt baked London celeriac and Camdem blackberries; and the Green & Black’s ‘Roundabout’. A tribute to Green & Blacks chocolate, this will be a dish comprising 10-15 elements playing with tastes, textures and sensations to give a different mouth-full each time.
The relaxed dining space features just one large table for diners to enjoy a shared truly innovative experience. CACAO will have a stunning one of a kind collection of plates, bowls, silver and crystal from Hermes, Puiforcat, Robbe and Berking and William Yeoward Crystal.
A number of courses will feature wine pairings by GBSCC head judge and wine expert Joanna Simon.
The tasting menu is £45.00 per person and there is a limited number of places. Reservations can be made by emailing email@example.com .
National Chocolate Week 12th-18th October
The Chocolate Show 16th-18th October. London Olympia
The Spice Boys preform at 3.45pm daily at The Chocolate Show
The GBSCC is a national competition open to amateur and professional chocolatiers, with the aim of creating a new spiced chocolate. The preliminary judging took place on 3rd September at Poggenpohl Waterloo with an after-judging party held in its 4th Wall Concept Kitchen and featuring a “one of kind Cheese and Wine” created by The Fine Cheese Company, Artisan Biscuits, A.W Loeb Wines and William Yeoward Crystal. This year’s competitors were able to work with 300 spices supplied by British artisan spice company Seasoned Pioneers.
The judging panel is headed by Joanna Simon, wine & food editor at House & Garden magazine and included members of the public alongside food journalists and industry insiders.
The Island of Grenada, famed for its spices (including nutmeg, mace, allspice, cinnamon and lemongrass) and chocolate production is working in partnership with British Airways, which runs a twice-weekly service to the ‘spice island’, to offer a once in a lifetime 7-day trip to the island for the GBSCC winner to attend the International Chocolate Festival in May 2016 as a VIP, enjoying Grenadian hospitality at its finest.
Follow us on twitter @GBSCC2015, @SpiceBoysGBSCC, find us on Facebook GBSCC and Instagram GBSCC2015