THE FINAL OF THE GREAT FLEET STREET QUARTER COOK OFF 2024
MOTT MACDONALD'S KIN LO WINS INAUGURAL COMPETITION
The Great Fleet Street Cook Off Final was a celebration of all-things culinary and community, hosted in partnership with the iconic CORD at Le Cordon Bleu.
Following the semi-finals earlier in March, our 6 finalists cooked-it-out to create the perfect Le Cordon Bleu-standard dish. Each entrant to the competition represented a different business from the local community with first place awarded to Kin Lo of Mott MacDonald and notable runners up James Kraven of WSP and Immacolata Esposito of St Bride Foundation.
We caught up with Kin as he reflected on his Cook Off journey, and asked him about his favourite local foodie spots and advice for future competitors:
FSQ: What made you want to be a part of the Fleet Street Quarter Cook Off?
KIN: I was browsing through the events page on the Fleet Street Quarter website, and the words ‘Cook-Off’ instantly jumped out at me. I have always been passionate about cooking and food in general, and at one point in my life considered it as a professional career! After reading the event description, my mind instantly got drawn to MasterChef, and the fact that it was hosted at the prestigious Le Cordon Bleu Culinary school in Fleet Street made me even more excited!
FSQ: What was the best thing you learnt from the Le Cordon Bleu Master Chefs at CORD?
KIN: Having the opportunity to observe Chef Jamal demonstrate various culinary techniques, I learnt more efficient ways of doing the same simple tasks I would do at home when cooking, in addition to more complex techniques; from quenelle-ing and segmenting citruses to plating dishes in a way that highlights each element of the dish. The subtle tricks and tips shown during the demonstration for simple tasks were really practical and eye-opening, and I was able to take these home with me and improve my own day to day cooking.
FSQ: How did you feel going into the first heat compared to the final of the Cook Off?
KIN: I felt extremely nervous going into the first heat because it was quite intimidating to be cooking in a professional kitchen, against other skilled cooks, and with Le Cordon Bleu chefs watching your every move in a high pressure, high stakes environment.
Afterwards, I was able to talk to the other contestants and get to know them better, as well as the chefs who helped us (and find out they’re not as scary as Gordon Ramsay is on Hell’s Kitchen!). Coming back for round two, even though it was the finals, I felt more prepared and excited to cook again!
FSQ: What’s been your most memorable food experience in London?
KIN: My favourite food experience was when I went to Fallow [St James’s] with my family for the first time. The innovative ways which they cooked uncommon ingredients such as ex-dairy cows, cod’s head, and using mushrooms in their dessert made it such a pleasant and unforgettable dining experience full of surprises.
FSQ: Do you have any advice for future Cook Off contenders?
KIN: Make sure when watching the demonstration, to take lots of notes! When you’re under time pressure, you easily forget small details, so it’s really helpful to have something to help guide you when you’re stressed. And most importantly, have lots of fun! Cooking in a professional kitchen was a great experience and one that you won’t forget anytime soon.
FSQ: Where’s your favourite place to get lunch in the Fleet Street Quarter?
KIN: The KERB+ Fleet Place street food market always has a wide variety of food trucks and vendors to choose from. If you can’t decide on what you want for lunch and want something filling, tasty and good value-for-money, the market is definitely worth a visit! The vendors also change on a weekly basis, so there’s always something new for you to try there.
All Cook Off competitors delivered delicious food to an impressively high standard with flare, talent and consideration, making the task of judging tough for the expert panel! Our appreciation goes to the judges Taz Khan MBE, Lulu Grimes, Chef Lorenzo Stella, Chef Jamal Bend and Lady Lucy French OBE for their wisdom and foodie insights.
Thank you to all the fantastic competitors who took part and the local businesses involved in making it such a fun and spirted inaugural competition: Barings, Bird & Bird, CauliBox, Dentons, Duke Corporate Education, GHD, MAYDAY ROOMS, Mott MacDonald, Peters & Peters, St Bride Foundation, Reorg, WSP and more.
Our thanks also go to Apex Hotels - Temple Court, Brian Tapson, The Amicable Society of Lazy Ballerinas, Java Java and KERB Food and of course the entire team at CORD whose world-class Master Chefs led the way for our cooks throughout this community series - resulting in many plates of exquisite food.