Sponsored by Lees Court Estate
Oysters 3 Ways – a chefs competition
Lees Court is rightly proud of Blue and Hollowshore’s Oysters; they are served at some of London’s top restaurants. The Lees Court Oysters are considered to be some of the best Oysters in the world for their consistency, taste and purity. The oysters are hand-picked and hand-cleaned, and therefore do not suffer the impurities and stress of farmed, dredged or machine-processed oysters. The Estate believes that this is a unique means of harvesting oysters from a unique environment, and they have attracted the interest of three-time Michelin-star-winning chef, Garry Hollihead, and the winner of three Michelin-stars and restaurant entrepreneur Marco Pierre White. more
We can buy them in Faversham from Mark on his bicycle or from Hollowshore Fisheries at a fraction of the price you’d pay in London.
Chefs are invited to show how they can best be prepared. Each chef will have ten minutes between 15:00 and 16:00 on Sunday 16th September to prepare Oysters 3 Ways.
Raw | Cooked | Freestyle
Scott Pendry, Faversham Creek Hotel
Jimmy China Village
Salman Momen, Asian Style
Sian Bailey, Medieval Hartley Companie
There will be a bottle of champagne for the winner, bragging rights and much prestige.
Blue from Hollowshore Fisheries
The Countess Sondes or Elizabeth Roberts from the Lees Court Estate
Diners: John and Leo Cackett
To book your 10-minute slot email email@example.com