Oat and raisin biscuits
Success for Candice
Wednesday December 16th 2009
We are thrilled to announce that Candice Webber, head chef at St Paul’s Cathedral restaurant has been awarded runner-up in the Gluten-Free Chef of the year competition run by Coeliac UK. Candice received her award from Raymond Blanc, who was chief judge, during a presentation at his restaurant, Le Manoir aux Quats Saisons, in Oxfordshire.
The competition was launched earlier this year to raise awareness of coeliac disease and the need for chefs to provide gluten-free options on their menus. Candice designed a 3-course menu which comprised poached Barradale egg with cavolo nero and shaved brussel sprout salad, followed by roast partridge and game pie and Regents Park honey ice with roast figs and clementine cake.
As Head Chef at St. Paul’s Cathedral Candice caters for a wide variety of customers and needs to create menus using the best seasonal produce which can be enjoyed by all. She has a particular interest in cooking gluten-free food as a close friend of hers has Coeliac disease and Candice loves finding new recipes and trying out new dishes for her.
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