Warming up for Tabasco Hot Chef at Hotelympia

01 March 2018 by
Warming up for Tabasco Hot Chef at Hotelympia

Ten finalists have been announced for the 2018 Tabasco Brand Hot Chef competition taking place at Hotelympia next week.

Taking place during the show on 6 March at 2.10pm in the Live Theatre, each contender will present a starter and main course suitable for a mainstream pub menu, using Tabasco pepper sauces.

The finalists:

Paige Hill, student chef, University of West London apprentice chef, Royal Garden Hotel, London
• Starter: Mackerel, pickled kohlrabi, beetroot & a Tabasco Sauce gel
• Main: Marinated chicken breast, pickled pumpkin, crispy Cavolo Nero

Emily Orton, student chef, University of West London
• Starter: Tipsy Sausage Roll - apple, mushroom & Tabasco Sauce sausage roll with apple and pear slaw
• Main: Hunters Pie with Tabasco Chipotle Sauce confit chicken

Constantino Parla, student chef, Westminster Kingsway College, London Hilton Hotel
• Starter: Tempura prawns with a Bloody Mary & Tabasco Sauce mayonnaise
• Main: Chipotle BBQ pork shoulder with sweet potato fries & chilli coleslaw

Marian Tandy, student chef, University of West London
• Starter: Seafood and Tabasco Sauce cocktail with avocado mousse
• Main: Fiery cheese burger

Vitor Sandro Cardoso Estradas, student chef, HIT Training Academy
• Starter: Ricotta and basil ravioli with tomato and Tabasco Sauce consommé
• Main: Spinach and pancetta wrapped loin of pork

Oliver Hawkins, student chef, Park Plaza, London
• Starter: Duo of fish: Crab cake and marinated prawns on potato rosti
• Main: Breaded cornfed chicken with Mornay sauce with gravy Tabasco Sauce

Skye Thompson Shaw, student chef, CH&Co Chef Academy
• Starter: Tabasco Sauce Tempura battered king prawns with a sweet chilli and chive Tabasco Sauce dip
• Main: Pulled pork with homemade BBQ Tabasco Sauce, Southern slaw in a savoury waffle

Ben Addems, student chef, Sussex Downs College
• Starter: Hot smoked oysters, compressed cucumber and Tabasco Sauce red vinaigrette
• Main: Braised ox cheek, fermented cabbage, Jerusalem artichoke mousse with Tabasco Chipotle Sauce, Tabasco Sauce and ox caramel

Graham Kerry, student chef, West Kent College
• Starter: Shrimp cocktail
• Main: Tabasco Sauce jambalaya served with honey and orange glazed chicken

Liam Wassell, student chef, Telford College (King Street Campus)
• Starter: Spiced smoked haddock, leek and Gruyere fish cake
• Main: Slow braised Jacob's ladder with a smoked Tabasco Chipotle Sauce and four root mash

The competition, exclusive to student chefs, is run in conjunction with Creative Foods Europe the exclusive distribution partner for Tabasco Brand Sauces for the UK.

The judges are: Steve Munkley, Craft Guild of Chefs; Gary Evans, Tabasco Brand corporate chef; Lee Tynan, development director Creative Foods Europe and Steppe director of food, Stonegate Pub Company. The panel will evaluate dishes based on flavour, creative use of at least one of the Tabasco pepper sauces in the range, and ease of service in a pub environment.

Getting the most our of ready-made sauces

Minute on the clock: Steve Munkley

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