Head chef Clarissa Burgess hosted the 'Mac Shack' where guests enjoyed macaroni cheese with all the toppings, from bacon and butternut squash, to chorizo. Regional chef Logan Lloyd presented Mexican Kitchen, where guests sampled red pork tamales with cranberry salsa, chicken pozole verde with pickled vegetables and churros.
Chef Academy duo, Rik Razza and John Hicks created a Winter salad of pumpkin done three ways, scored brussell sprouts and a kale salsa, alongside marinated tofu – perfect for retail, hospitality and fine dining.
Hospitality head chef Alex Taylor and sous chef Francesco La Luna showcased a selection of freshly baked focaccias packed with tomato, confit of garlic and thyme, accompanied by Belazu’s Verdemanda dipping oils. Head chef Craig Gribble inspired guests with his very-own ‘heat to eat’ range, including Marrakesh meatballs and wild mushroom with Milano chicken.
Head of Food for the Regions, Adam Nossek, said: “It is a real privilege and I am so proud to be working with such a great team. The commitment that has been shown over the coming weeks has been amazing. The power of people has brought us together and shown as an inspirational spirit.
“The planning by all has been meticulous which has created innovative dishes and ideas, so that we can continue our food journey for 2022, with a huge focus on not only our favourites but to encourage us to use delicious ingredients, that are plant-based too. Watch this space.”