GREAT POTATO CHALLENGE FINALISTS REVEALED
The British Potato Council (BPC) has been inundated with recipes for potato-based starter and main course dishes from professional and student chefs across the country, as part of its ‘Great Potato Challenge’ competition for 2008.
Twelve chefs have now been selected to battle it out in the grand cook-off final, after which an overall champion from each category will be crowned.
Six pub/restaurant chefs will prepare and serve up their potato-based main course dishes to a panel of expert judges in the final, which will take place in January 2008.
Then the six budding student chefs will compete against each other with their potato-based 'light-bite' or starter dishes that have been specifically designed to add variety and interest to pub menus.
BPC marketing executive, Heike Boelk, said: "We have had a fantastic response to the Great Potato Challenge this year and were delighted with the outstanding quality of entries received. It is especially pleasing to see such a wide range of potato varieties - in fact, there were no less than sixteen different varieties amongst the entries in total - and the many different ways in which they have been used.
"Potatoes are a fantastic ingredient being hugely versatile and margin rich. What's more, we know that customers want to be able to enjoy more of them when eating out and are keen to know more about the origin of those served on the menu. This competition challenges and encourages chefs – both professional and student – to think about using different varieties and make the most of their unique tastes and textures.
"The finalists have all clearly demonstrated their knowledge and come up with some truly inspirational dishes. We wish them all the very best of luck at the cook-off finals."
The grand final of the Great Potato Challenge and announcement of the overall champions will take place in January 2008. The twelve finalists are:
Pub/restaurant chef finalists
Sergio Neale
Golden Boar Inn, Freckenham, Suffolk
Black Pudding Stuffed Potato Fondant, Apple Puree, Chicory and Quail Egg Salad with Bacon Dressing
James Middleton-Burn
The Crown Inn, Horsham, West Sussex
Arnold Bennett's Jacket and Thai
Sean McNulty
Descartes Restaurant, Shrewsbury, Shropshire
Potato, Duck and Wild Mushroom Gateau, Confit of Potato Pearls and Tomato, Light Veal Jus
Daniel Kirkpatrick
The Garsdale Country Inn, Bury, Lancashire
Mrs Kirkham's Lancashire Cheese, Potato and Black Pudding Bomb, Timperley Rhubarb and Star Anise Chutney
Mathew Shropshall
The Ketch, Ashbourne, Tamworth
Staffs Potato, Crab and Ceps – Twice Baked
Paul Walker
The Five Bells Inn, Cullompton, Devon
Potato, Smoked Haddock and Gruyere in a Potato Pastry Tart
Student chef finalists
Andie Davis
Ayr College
Maris Piper and Smoked Mackerel Fish Cakes with Horseradish Sauce, Spring Onion, Tomato and Lemon Garnish
Theo Mannie
Canterbury College
Wholegrain Mash stuffed with Pork, Pancetta, Mushrooms with a Calvados Sauce
Pattaraphorn Ganeshmoorthy
Ealing, Hammersmith and West London College
Tangy Mashed and Mango
Lyndsey Macauley
Glasgow Metropolitan College
Indian Style Potato Cakes filled with Spicy Courgettes and served with Tomato and Mango Salsa
Derek Jack
Forth Valley College
Smoked Haddock Mousse with Potato Galette, Crispy Pancetta, Poached Quails Egg and Potato Confit
Will Howard
Newcastle College
Admirals' Tooniflette
For more information on potato varieties, delicious recipes, advice and information on potatoes, please visit: www.potatoesforcaterers.co.uk
Words: Clare Riley
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