The Henry Jones Art Hotel Claim Australia’s Best Young Chefs
The Henry Jones Art Hotel is celebrating the success of two of its young chefs, who were this week named winners of the Nestle Golden Chef’s Hat Award.
Hobart chefs Libby Green and Daniel Garwood, who work in Henry’s Kitchen, were awarded two gold and one silver medal for three courses of decadent delights they prepared and served the judges in a limited amount of time.
Earning the title of Australia’s best young chefs, Miss Green, 21 and Mr. Garwood 19, will soon fly to London as part of their prize to gain work experience alongside gastronomic master Alain Roux at London’s three-Michelin-starred restaurant The Waterside Inn.
Mr. Garwood, an apprentice chef, and Miss Green, a recently qualified chef, who competed as a team, will also go on an all expense-paid culinary tour of Europe.
The Henry Jones Art Hotel General Manager Rod Black said: “I am so proud of our young chefs who bring with them passion and drive to the Henry’s Kitchen team each and ever day to deliver amazing cuisine to our guests.”
“A big congratulations to Dan and Libby and I would also like to thank Executive Chef, Andre Kropp and his whole brigade for their stewardship over The Henry Jones Kitchens”.
Within the kitchen, Executive Chef Andre Kropp has changed the guard for Henry’s Restaurant, which will now see Terry Barrett as Chef de cuisine.
“Terry has been with us for a few years and now gets the opportunity to add his twist to the Henry’s food evolution,” said Mr Black.
One of Terry’s additions to the Henry’s menu will be a Flinders Island lamb dish incorporating Flinders Island lamb saddle, cooked two different ways, served with super-grain Freekeh, purple dragon carrots, mustard greens and an olive and date puree.
Henry’s also recently received a Gourmet Traveller and Fine Wine Partners ‘One Glass Rating’ in the 2013 Australia’s Wine Life of the Year Awards. Henry’s was one of only 11 restaurants in Tasmania to receive this prestigious award.
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