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Major
International, one of the UK's leading manufacturers of stocks and
sauces, launched a national competition at Hospitality, NEC
yesterday. In conjunction with the Craft Guild of Chefs and the
British Culinary Federation, Major International will be challenging
chefs to get creative with that Great British classic, the Shepherd's Pie.
David Bryant, managing director
of Major International, explains: "The Major International
Great British Shepherd's Pie competition is a wonderful chance to
celebrate and support the UK's most popular main course dishes.
Shepherd's Pie is a national treasure and can be found on menus
throughout the UK. Families enjoy it as a tasty, hearty meal, it's
also a traditional pub classic and fine dining variations can be
found at restaurants such as The Ivy."
"We are looking for chefs
to push the boundaries with the traditional staple ingredients of
minced lamb, onions and potatoes and come up with new recipes giving
Shepherd's Pie an innovative twist and wow factor."
The competition is open to chefs
across all sectors of the industry. Five finalists will be selected
from paper entries and invited to prepare their recipe from scratch
at Major's new Innovation Centre in Northamptonshire during
September. The competitors will be asked to cook 6 portions of their
chosen dish in 60 minutes and to explain how they have used Major
International concentrated lamb stock paste or lamb powder in the
recipe to a team of judges from the Craft Guild of Chefs and the
British Culinary Federation, headed up by Major International
development chef Brian Eastment.
The first prize winner will enjoy
a champagne reception, dinner and overnight accommodation at a 5 star
London hotel and two tickets to a top London show. The second prize
winner will win £200 of Continental Chef Supplies (CCS) vouchers
and the third runner up will win £100 CCS vouchers. All prizes
provided courtesy of Major International. In addition the three
finalists will win a year's Craft Guild of Chefs membership and a
year's membership to the British Culinary Federation.
The winning recipes will be added
to the unique Major's online Recipe Datafile and will be available to
download from www.majorint.com
during British Food Fortnight 19th September - 04 October 2009.
Entries only must be emailed for
the attention of Brian Eastment at info@majorint.com
by 01 May 2009 including name of competitor, contact details and
place of work or college. Product samples for use during the
competition will be supplied free of charge. All recipes must include
either Major International concentrated lamb paste stock or lamb powder.
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