MasterChef finalists Billy Wright and Jack Layer joined MasterChef: The Professionals finalist and BaxterStorey project chef Michelle Trusselle recently to host a creative masterclass for the caterer’s chefs, teaching them how to create two of the most exciting dishes from the duo’s popular supper club. The masterclass was organised to in-spire and motivate BaxterStorey chefs, in a session including demonstrations from the guest chefs and producers, who shared ideas on styling dishes and best utilising sus-tainable and seasonal ingredients.
The dup cooked up two of their signature dishes, including posh cheesy chips, in-spired by Layer’s childhood holidays to Cornwall. This was followed by naked barley and wild garlic mushroom ragu, topped with a king oyster, black garlic pickled walnut emulsion, olive oil and thyme breadcrumbs and chive oil. Trusselle, meanwhile, shared her culinary wisdom, giving chefs a taste of Caribbean fine dining. She cooked up a feast of classic Caribbean spiced chicken, sweet corn purée, rum glaze, sweet potato fondant, chicken thigh croquette and scotch bonnet mayo.
Joe Dunster, a BaxterStorey sous chef, said: “The masterclass was fantastic! It was great to meet Billy and Jack and listen to them share their passion about this industry. They were an inspiration and one thing they taught me was not to be afraid of new challenges and to embrace change.”