Chefs urged to compete in Best of British challenge

Heinz is inviting chefs to compete against each other to rustle up their own Best of British dish at the Hospitality Show in Birmingham next year (19-21 January) in correlation with the launch of its range of Ready to Use sauces.

To enter the Best British challenge, chefs must email a recipe with listed ingredients which include one of Heinz Foodservice's new sauces, along with the method and a full contact address to Heinzproactivecompetitions.co.uk, quoting 'Eat Out Magazine/RTU Best of British Challenge recipe in the subject box.

Entrants must submit their recipes before the closing date of 1 December.

Chefs can pick from ingredients including Roasted Tomato and Herb, Hearty Ale and Onion, Zesty Lemon and Parsley, creamy Mushroom and Classic Red Wine.

Submitted recipes will be judged by the British Culinary Federation and salon director Peter Griffiths, and eight short listed chefs will be invited to recreate two covers of their dish in 30 minutes in the Salon Culinaire Theatre during the Hospitality Show.

The lucky winner will walk away with £800 of Classic Leisure Cheque vouchers to spend with Classic British Hotels. Runners up will receive £300 of vouchers each.

Emily Frank, brand manager for Heinz Foodservice, said: "With 61% of consumers favouring traditional British cuisine and 48% wanting to see more British dishes on the menu, it's the perfect theme and challenge for chefs to get their teeth into."

She went on to comment on what the benefits are for chefs entering the challenge: "Not only are we celebrating British produce, we are giving chefs the chance to experience the versatility of the new Heinz Ready to Use range, which paves the way for changing menus regularly and adding value to the eating out experience by ensuring consumer demand for variety is answered."

Weblink: www.heinzsight.co.uk

Words: Maria Bracken

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