Président, part of the Lactalis Professional brand portfolio, has joined forces with Sarah Frankland, head pastry chef at Pennyhill Park hotel in Bagshot, Surrey (part of the Exclusive Collection), to launch a competition championing the most imaginative breakfast dishes.
The competition, steered by Frankland and Pennyhill Park's executive chef David Atkinson, is a call to action for all hotel chefs and hoteliers - a challenge to submit the ultimate 'Buttery Breakfast' recipe for 2021.
Breakfast remains the most important meal of the day and not just from a nutritional perspective. For hoteliers, it provides an opportunity to create a memorable last impression before guests check out. With the traditional hotel breakfast buffet on the out in a post-Covid-19 world, hoteliers will have to look elsewhere when it comes to providing creative dishes that leave a lasting impression.
The competition will take 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. Franklin and Atkinson will replicate the dishes 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 what the chefs create for us," said Frankland. "We're going to see some real creativity, and nothing inspires chefs more than other chefs. Especially when there's a bit of competition!"
Mark Bradford, Lactalis Professional UK & Ireland development chef, commented: "With Président Professional Butter, you are getting more than just a spread. You are getting rich indulgence, premium taste and versatility. When used as an ingredient it has this golden hue and its velvety soft texture is made up of specially selected and churned creams. Using 100% French milk, its rounded texture will boost those breakfast favourites, from scrambled eggs to Hollandaise sauce and beyond. It is more than just butter, for both those in the kitchen and the customer."
Frankland added: "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.