Magic with mushrooms
Rice
A trip to the Far East six years ago sparked Michael Strong's interest in rice, and led to his submitting the winning dish in this section of the Great British Recipe Competition.
As general manager for Chartwells, at Gresham School in Norfolk, Strong was used to developing rice dishes for pupils. But the dish he developed for the competition was vegetarian in concept, mixing sweet and sour flavours with fruit and nuts. It also allowed him to indulge his interest in wild mushrooms.
"I enjoy experimenting with new ingredients, and mixing textures. The combination of mushrooms, long-grain rice and wild rice worked well with citrus flavours - an influence from the Far East. The meaty taste of the mushrooms came through, but did not overpower the rice."
This was also the opinion of Charles Thelluson, consultant chef, who created the dish during the cook-off. Thelluson was impressed by the interesting combination of flavours, and the crunchy texture of the wild rice.
Michael strong
Winner of the rice section of the Great British Recipe Competition
Why did you enter the competition?
I enjoy the challenge. It is an opportunity to show people that school food has changed and that we are now more adventurous with our dishes.
Do you think competitions are important to the industry?
Yes, they are very high-profile. It is good to show others what you can do. I find them a morale-booster.
What do you do during your working day?
Gresham School, Norfolk is a large independent school. We serve, on average, 2,300 meals per day. Most of my work is daily administration, but I am also involved in menu development and function planning.
Why did you decide on a catering career?
I first worked at the George Hotel in Colchester, in the bar and restaurant as a waiter. The hotel was managed by a family friend, who introduced me to the industry and gave me work while I was studying for HCIMA qualifications at Colchester Technical College.
What has been the highlight of your career?
When I won a healthy menu competition in 1991 and met Anton Mosimann. The prize was lunch together.
Who in the industry has influenced you the most?
Anton Mosimann, for his innovative techniques and bias towards healthy cooking.
Where do you see yourself in the future?
I will stay in the education sector. I really love my job, but would also like to try university catering.
What hobbies do you have?
I like gardening, cooking and building furniture. Best of all, I enjoy looking for wild mushrooms - we have several varieties in Norfolk.
What is your favourite food?
Mushrooms.
Steaming ahead
Fish and seafood
Heinz Nagler developed the winning dish in the fish and seafood section of the Great British Recipe Competition because it could be prepared quickly and so was ideal for serving at the Haven Hotel in Poole, Dorset, where he works.
"This is a busy establishment where we are regularly serving 120 lunches and 120 dinners a day, and therefore I need dishes I can turn around quickly," he says.
Nagler's steamed Scottish salmon with seafood and saffron fondue is made by lining the inside of a cup with salmon, which is then filled with scallops, prawns, and mussels. The salmon parcel is served with a sauce made from mussel stock, chicken stock, white wine and cream.
Judge Iain McCormack cooked the dish at the competition cook-off at Croydon College during the summer, just before flying out to Antigua to his new appointment as executive chef at the Tradewinds Hotel. "The combination of salmon and mussels worked particularly well together," he says. "It ate well and presented nicely - it's a good restaurant dish."
Heinz Nagler
Winner of the fish and seafood category of the Great British Recipe Competition
How would you describe the establishment where you work?
The Haven Hotel has 98 bedrooms and three restaurants - a 30-seat à la carte, a 120-seat brasserie and a 150-seat restaurant.
How would you describe the food you serve?
Continental.
Where did you work prior to the Haven Hotel?
As head chef at Michael's Nook, Grasmere; briefly at Gleneagles, Auchterarder; and for seven years at the Inter-Continental Hotel, London.
Why did you enter the Great British Recipe Competition?
I was attracted by the prize money.
What other competitions have you entered?
The Egon Ronay Lamb competition in 1990; the Egon Ronay British Pork competition, 1992; and the Wedgewood Pottery competition, earlier this year.
What do you do in your spare time?
Walking, hiking and mountain-climbing.
What would be your dream job?
A job with less hassle, but I don't think it exists within hotel kitchens.
Who do you admire most and why?
Peter Kromberg, executive chef, Hotel Inter-Continental - I learned a great deal when working with him.
Do you have any burning ambitions?
To finish writing a cookery book that I once started. But at the moment I don't have the time.
What is your favourite ingredient?
Oriental spices. I love Thai food.
What do you think you will be doing 10 years from now?
Group executive chef for a hotel group.
