More finalists for Mccain signature dish contest
Mccain Signatures and the Craft Guild of Chefs have announced the next round of finalists to advance to the grand final of the Mccain Signature Dish challenge.
Matthew Jackson from Coleg Powys College and Mark Cody from Liverpool Community College are to continue to the next stage of the competition with their innovative menus.
Jackson's menu consisted of Gower scallop with Welsh black pudding and Carmarthenshire ham with a poached quails egg and duck egg Hollandaise on a McCain Signatures beer battered onion ring for a starter, and salt marsh Celtic lamb on a McCain Signatures Rosti accompanied by a lamb-stuffed braised tomato and a rosemary jus.
Cody's menu started with a deconstructed English breakfast of mushrooms topped with bacon, McCain Signatures beer battered onion rings & grilled cherry tomato followed by a McCain Signatures Rosti topped local "Scouse hotpot" with red wine braised cabbage, beetroot and crusty bread.
Recipes are judged on their innovation, flair and originality. The contest is free to enter encourages young chefs to create their own 'Signature Dish'.
The winner of the competition will receive £1,000 and be crowned at the grand final at Thames Valley University on 13 June. His or her college or employer will also receive £1,000. Three runner ups will win £750 each.
The competition will be judged by a panel of select chefs and industry experts, including Craft Guild chef Mathew Shropshall.
Adrian Greaves, McCain foodservice associate director, said: "The Signature Dish Competition aims to inspire up-and-coming chefs and we are proud to invest in the future of modern British cuisine. We are delighted to see the creativity and originality from all the entrants. Their use of the McCain Signatures products demonstrates the versatility that the range offers for chefs."
Other dishes featured in the second and third regional heats of the Signature Dish Competition included seared bacon-wrapped chicken breast, fillet steak Milano, hot and spicy baby corn coriander, Cajun chicken pie and spicy corn soup.
The final remaining regional preliminary heat will be held at Sheffield College (Castle College) on 24 April.
Words: Maria Bracken
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