Rocket Food’s standout entry, Smoked Trout Royal canape ‘ticked every box’ according to judges, with its combination of radish, dill and ultra-fashionable kombu (an edible kelp).
The stacked creation was masterminded by Executive Chef Tom Duffill, formerly head chef at Michelin starred Arbutus and Galvin Brothers.
The competition, sponsored by kitchen specialist Plain English, was judged by Sally Clarke, author and founder of Clarke’s restaurant and bakery in Kensington, restaurateur Claude Compton, Martyn Nail of Claridge’s, Plain English’s co-founder Tony Niblock and food writer Tom Parker Bowles. The chair was Country Life’s Editor-in-Chief, Mark Hedges.
Rocket Food co-founder Caroline Hall commented: “To make a stunning canape is very rewarding. There are many processes we go through, we consider colour, texture, the different levels, depth of flavour, one hero ingredient and that you can pick it up easily with your fingers whilst holding a glass of champagne in the other hand. We are delighted to have been recognised by Country Life as having the canape of the year, the trout is so delicious and to work with wonderful suppliers such as Max from Secret smoke house”.
Runners up include Blue Strawberry’s Seared scallop, avocado and yuzu with shiitake ketchup and Quail London’s Pea purée.