Kikkoman Masters 2018

Fergus Wilford wins the 2018 Kikkoman Masters

Chef, Fergus Wilford has beaten off stiff competition to be crowned Kikkoman Masters 2018 champion and win a 7-day trip to Japan.

Fergus, 25, from Cliveden House had 90 minutes to create a starter and main course. The competition took place under the watchful eyes of the judges and spectators at The Restaurant Show, Olympia, on Monday 1 October. Each dish included Kikkoman Naturally Brewed Soy Sauce as an integral ingredient.

Fergus's winning dishes were

- Soy cured mackerel with cucumber, fennel and wasabi

- Koji aged duck breast poached in master stock with butternut squash and fermented king oyster.

Dan Graham, Chef Paton, At the Dinner Party by Dan Graham
- Tuna tartar with soy, sesame and ginger, sushi rice, wasabi, mayo and ginger
- Teriyaki glazed salted aged Yorkshire duck breast, teriyaki shitake

Liam Grime, Cple Chef CSCAT Team Captain, RAF Benson
- Citrus cured salmon, salmon belly tartar, wasabi puffed wild rice, onion and chervil dressing, toasted pine nuts, pickled radish, asparagus, salmon skin crisp
- Seaweed crusted saddle of lamb, pan roasted celeriac, celeriac puree, sesame torched purple sprouting broccoli, purple carrots, soy and lamb jus

Andrew Kojima, Executive Chef, Koj Restaurant
- Smoked eel, potato and beetroot salad, wasabi tobiko, pickled samphire, beetroot teriyaki
- Roast duck breast, konbu braised potatoes, cavolo nero, shimeji, edamame, aromatic soy broth, apple and ginger compote

Aaron Latham, Executive Chef, De Montford University
- Scallop, dashi, soy jelly, sea vegetables, pork crackling, soy caramel
- Duck, spiced soy glaze, pickled daikon, fennel, potato, rhubarb, duck jus

Robbie Lorraine, Executive Chef, Grazing
- Scallop and Squid
- Lamb, Sea Kale, Black Garlic, Soy

Fergus Wilford's Winning Starter

Sam Nash, Junior Sous Chef, L’Enclume
- Soy marinated salmon, grilled broccoli, dressed keta & wasabi
- Roasted full blood wagyu rib, hen of the woods, soy glazed cabbage

Ronnel Nulud, Hospitality Head Chef, Unilever (Sodexo)
- Maple and soy cured salmon belly, soy tuiles, keta caviar, soy beans, avocado mousse, tom berries, pine nuts and soy miso broth
- Soy braised chicken, wild rice, baby vegetables, crispy vermicelli, chicken soy jus, onion puree, herb oil, cress

Terry O’Riordan, Executive Chef, Compass
- Soy and honey glazed scallop, braised cracked freekeh with creamed avocado and green harissa, peas and edamame
- Loin of Essex fallow deer wellington brushed with wasabi and teriyaki, shitake mushroom, soy duxelle, roasted red potatoes, young beets, pumpkins, chilli and soy puree, salted kale, plum wine reduction

Lily Stock, Apprentice Chef, Boodles
- Seared tuna with tofu and miso broth
- Seared duck breast with charred pineapple, burnt coconut with soy pickled quail eggs

Fergus Wilford, Cliveden House
- Soy cured mackerel, cucumber, fennel wasabi
- Koji aged duck breast in master stock, butternut squash, fermented king oyster

Fergus Wilford's Winning Main