The Association of Catering Excellence held its annual Ready Steady Cook Challenge at Imperial College, London on Wednesday 17th September, with 15 pairs of chefs taking part.
The teams from the foodservice sector had 30 minutes from when the mystery ingredients were revealed to prepare a menu. They could choose from megrim sole, belly pork, chorizo sausage, butternut squash, blackberries, apples, plus a selection of fruits, vegetables, herbs, spices and store cupboard ingredients. They then had 30 minutes in front of a live audience of over 150 supporters to create and present their dishes.
Judge Sara Jayne Stanes OBE, Academy of Culinary Arts observed:
“The colours, flavours and textures each team put together using the same core ingredients are completely different. It’s fantastic to see such innovative dishes, produced in such a short time.”
Third time top for Artizian team
The overall winners were Mark Aust and Richard Skinner from Artizian who have entered the competition three times. They have moved from third place in 2012, to second in 2013, and finally succeeded in 2014. As well as their trophies, chefs jackets and champagne, they won lunch for themselves and their partners at The Fat Duck where they will be treated to a ‘behind the scenes’ tour, courtesy of sponsors McFarlane Telfer. Richard said about their win:
“We’ve learned not to panic, and to work with the equipment. The key is team work, and we communicated well throughout. We found it best to help each other, rather than working on separate dishes.”
Judge, Simon Boyle, Founder of Beyond Food Foundation commented:
“They’re working in difficult circumstances – 30 minutes is no time at all. I’m massively impressed. It’s a joy to see so much talent in the foodservice industry.”
The winning menu
Main Course:
Straw smoked Cornish Megrim
Crushed Yukon Potatoes, Ginger & Lime Beurre Blanc & charred corn
Dessert:
Bramley Apple & Blackberry Welsh Cake
Fig, Salted Caramel Walnuts, Vanilla Chantilly
Second place
In second place were Adam Thomason and Andrew Bunting from Restaurant Associates with a menu of orange glazed megrim, cumin & garlic butternut squash, caramelised banana shallot & brown butter with ‘Apple & Blackberry Crumble’ (salt caramel Bramley apple, black pepper meringue, vanilla pickled blackberry & toasted oats).
Third place
Nikki Low and Paul Matthews from Vacherin took third place with pan fried sole, cauliflower cous cous, seared radicchio, butternut squash, ginger butter sauce and a dessert of dark chocolate cremeux, apple, blackberry & lemon.
The other teams were from ABsolutely, Aspire, Lexington, Baxterstorey, Blue Apple, Brookwood Partnership, Catermasters, CH&Co, Elior, Holroyd Howe, ISS Food & Hospitality and Sodexo Prestige.
ACE’s sponsored charity is Beyond Food Foundation which was set up to inspire homeless people, motivate them and train them to become chefs. Brigade Bar and Bistro in Tooley Street, London is a unique social enterprise that has employed 70 of them. It is led by Chef Founder (and Ready Steady Cook judge) Simon Boyle.