Chefs urged to compete in Best of British challenge

29th July 2008, 11:38am

Heinz is inviting chefs to compete against each other to rustle up their own Best of British dish at the Hospitality Show in Birmingham next year (19-21 January) in correlation with the launch of its range of Ready to Use sauces.

To enter the Best British challenge, chefs must email a recipe with listed ingredients which include one of Heinz Foodservice's new sauces, along with the method and a full contact address to Heinzproactivecompetitions.co.uk, quoting 'Eat Out Magazine/RTU Best of British Challenge recipe in the subject box.

Entrants must submit their recipes before the closing date of 1 December.

Chefs can pick from ingredients including Roasted Tomato and Herb, Hearty Ale and Onion, Zesty Lemon and Parsley, creamy Mushroom and Classic Red Wine.

Submitted recipes will be judged by the British Culinary Federation and salon director Peter Griffiths, and eight short listed chefs will be invited to recreate two covers of their dish in 30 minutes in the Salon Culinaire Theatre during the Hospitality Show.

The lucky winner will walk away with £800 of Classic Leisure Cheque vouchers to spend with Classic British Hotels. Runners up will receive £300 of vouchers each.

Emily Frank, brand manager for Heinz Foodservice, said: "With 61% of consumers favouring traditional British cuisine and 48% wanting to see more British dishes on the menu, it's the perfect theme and challenge for chefs to get their teeth into."

She went on to comment on what the benefits are for chefs entering the challenge: "Not only are we celebrating British produce, we are giving chefs the chance to experience the versatility of the new Heinz Ready to Use range, which paves the way for changing menus regularly and adding value to the eating out experience by ensuring consumer demand for variety is answered."

Weblink: www.heinzsight.co.uk

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dawnlb

04 September 2008 at 5:57pm

i was watching best british today on itv1 and i am very disappointed of the lady that was doing one of jamaica's most loved dish. rice and peas with jerk chicken. There are 14 parishes in jamaica and no one makes the dish like that, she fried the chicken then put the sauce in with that whole lot of oil. One you dont fry jerk chicken you put it in that sauce over night or for a few hours then put the chicken on the jerk pan to cook, the oil leave the chicken and create a smoke that give you the jerk flavour. The rice and peas is madness you suppose to boil the peas with the coconut cream then add season then add rice and leave to simmer. That chicken is fry chicken. I dont think she should have gone through. I am a jamaican chef and she should go back to the drawing board.

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