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Chefs
from across the country are preparing to do battle in the kitchen as
they take part in a national cooking competition.
The 'Cook Off' competition,
organised by Beacon, the UK's leading purchasing consortium for the
independent hospitality industry, in conjunction with Unilever
Foodsolutions and M&J Seafood, is to be held at the Unilever
Innovation Centre in Crawley on 28 February and promises to put the
competitors' culinary skills to the ultimate test.
The competition is inspired by
Seafood Week which Beacon supports each year, promoting the benefits
of including seafood on menus to its members.
Competitors were asked to put
forward an innovative seafood dish which would demonstrate how
versatile and interesting seafood could be.
One chef hoping to impress the
judges, with his mouthwatering dish of pan fried citrus trout with a
dill courgette boat stuffed with ratatouille, is Karim Alilou, a chef
at Best Western Red Lion Hotel in Salisbury.
"I'm really looking
forward to getting in the kitchen now, having spent such a long time preparing,"
said Karim. "I think it will be a close call in the end, as
there are some very talented chefs taking part in the competition."
Also in line for the fight for
the winning prize of a place on the chef's table at a top London
restaurant is Paul Dunn, Executive Head Chef at Best Western
Strathaven Hotel, also a strong contender, with his stylish dish of
poached loin of cod set on wilted spinach and egg noodles with a red
pepper coulis.
Representing the Dene Hotel in
Chester is head chef David Cottington, who will be preparing grilled
sea bass in a fennel and prawn creamed sauce, on a bed of wild rice.
Sous chef Lee Trevor, who works
at The Greyhound Inn at Aldbury near Hertfordshire, hopes to
demonstrate his culinary flair with poppy and saffron infused halibut
supreme, with lobster ravioli and caviar of ratatouille.
The chefs get one-and-a-half
hours to cook their dishes for the panel of judges, which will be
made up by development chefs from M&J Seafood and Unilever, along
with Nikki Hawkins from the Sea Fish Industry Authority. The judges
will be looking for various criteria including balance of taste,
originality and imagination as well as good hygiene practices. A
total of 50 points can be picked up in categories such as
presentation, culinary skills, portion size and organisation.
Diane Webster, head of sales and
marketing at Beacon comments: "The competition is a chance
for talented chefs to showcase their skills and demonstrate that
seafood can be made really exciting, as well as a healthy option.
"We are looking forward
to seeing what the chefs produce and crowning the winner."
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