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Final call for entries for Président ‘From One Chef To Another' competition

20 January 2021 by
Final call for entries for Président ‘From One Chef To Another' competition

Président, part of the Lactalis Professional brand portfolio, and Sarah Frankland, head pastry chef at Pennyhill Park hotel in Bagshot, Surrey (part of the Exclusive Collection), are calling on chefs to enter the ‘From One Chef to Another' competition with a challenge to submit the ultimate 'Buttery Breakfast' recipe for 2021.

Mark Bradford, Lactalis Professional UK and Ireland development chef, said: "A huge thank you to all the chefs who have submitted their amazing entries! We are seeing some great dishes so far and we know there is plenty more creativity to come from the hotel chef community. We've had eggs Benedict, pancakes and breakfasts inspired by Brazil and Holland. The competition is fierce – so don't hesitate to think outside the box and go for the unusual, innovative and ultimately, buttery!"

The competition is taking place on Instagram, with entrants required to submit a photo of their creation, using Président Professional Butter, alongside the hashtag #BedandButter.

First prize is a voucher worth £1,000 to be redeemed at the Exclusive Collection, while two runner-ups will receive a £250 Nisbets Catering Equipment gift voucher.

The top 10 dishes will be selected from Instagram by the judging panel including Franklin, with the dishes replicated at Pennyhill Park, from which the three finalists will be selected. The top 10 dishes will feature in the Présidents' Breakfast Guide, a downloadable resource for hotel chefs looking to raise their breakfast menu offering.

"I can't wait to see the next batch of entries and what the chefs create for us," said Frankland. "I use Président butter across my menu. Be it in our croissants, in baking and frying or just simply as a topping to add that French flair to a dish. It also forms the most beautiful of decorative curls, which is perfect for garnishing croissants and other pastries."

To enter and see the full terms and conditions, click here

The closing date for entries is 23:59 on 25 January.

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