: Partners in Style.

EARLIER this month I was in London, at the Grosvenor House Hotel, for the restaurant industry's version of the Oscars, the Cateys.

I was a judge on one of the 14 nominations and, as one who has been a past winner on a couple of occasions, I can give a view of the north that many of the judges don't have owing to the proximity of their establishments lying within the M25.

I was pleased I knew the winner of one of the most sought-after awards, Chef of the Year. This year it went to an adopted Yorkshire man, Germain Schwab, from the fabulous Winteringham Fields, near Hull.

Germain has worked in his kitchen for more than 15 years with his wife Annie, creating the destination hotel restaurant that now has an enviable reputation throughout the UK and further.

My panel was distinguished with chefs like Gordon Ramsay, Michael Caines and senior inspectors of guide books making up the majority of the dozen discussing the attributes of the 20 or so nominations.

Are accolades and competitions worthwhile? You only had to see Germain's face of such shock and disbelief when he appeared on the large screen among the 900 or so guests in the Great Room; the emotion was there for everybody to see. So even at 50 plus, I would take a view that everyone needs a lift now and again, however good a job they have been continuing to do.

The four-course dinner at the Grosvenor, among all of the pomp and ceremony, had a simple main course - grilled steak accompanied by tomato salsa, although I would have much preferred it to be with some good old Barnaise sauce.

It is not difficult to make and only requires egg yolks, butter and a few herbs, although I am going to add a little bit of Dijon mustard which is not exactly in the rules.

B...ARNAISE SAUCE (for 4 steaks)2 egg yolks Teaspoon Dijon mustard 200g unsalted butter Juice of one small lemon Chopped chervil Chopped tarragon Salt and coarsely ground black pepper Dash of boiling water1. Melt the butter and discard the milky whey that is left at the bottom.

2. In a food processor, place the yolks, mustard and switch on, add the water and whizz until light.

3. Slowly, pour in the hot butter, add the lemon juice, switch off, stir in the herbs and season with salt and pepper.

CAPTION(S):

PERFECT PARTNERS: Grilled steak goes so well with Bearnaise Sauce