Brakes teams up with Shepherd Neame for Best of British chef competition
Food service suppler Brakes has teamed up with brewer and pub company Shepherd Neame to launch its Best of British chef competition in conjunction with British Food Fortnight.
The contest, which is open to all Shepherd Neame managed houses, is a chance for chefs to showcase their skills by creating two dishes using British ingredients supplied by Brakes.
Three finalists will be selected by paper judging at Brakes' head office on 30 June and invited to attend Brakes' Food Innovation Centre in London's Covent Garden on 2 August for a live cook-off to recreate their British menu idea.
The most innovative British dish will be chosen by a team of judges including celebrity chef Richard Phillips, representatives from Brakes Group and Shepherd Neame. The winner will receive a one-to-one tuition course from Richard Phillips and a three-piece Global kitchen knife set. The winning dish will also be featured on Shepherd Neame ‘specials boards' during British Food Fortnight (17 September to 2 October).
Head of food marketing at Brakes, Sally Sturley said: "We are excited to be involved with British Food Fortnight for the seventh year running - and delighted to be involved in the ‘Best of British' competition with Shepherd Neame and Richard Phillips. The competition encourages the chefs to explore the best of British products and create some unique and tasty dishes."
Entry into the competition will involve the submission of no more than two main courses and two desserts, photographs of the dishes and costing for the suggested menu. In support of British Food Fortnight the main meal must include no fewer than four British ingredients and the dessert must include at least three.
The winning dishes will be selected based on their use of British ingredients, taste, presentation and overall balance. All ingredients, equipment and chefs jackets will be provided by Brakes while the chefs must provide their own presentation crockery. The deadline is 29 June 2011.
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By Neil Gerrard
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