Charity 'Ready Steady Cook-off' raises over £1,000 for Hospitality Action

The event took place at Elior's state-of-the-art demo kitchen in Waterstone's Piccadilly and saw Elior chefs Chris O'Neill and Donald Marshall cook up dishes such as haloumi, couscous, tuna, parsley and chriozo in front of a judging panel. The event began with a workshop on social media for business conducted by the company's digital and social director, Bernadette Costello. Costello offered visitors advice on creating a social media plan and highlighted some of the companies that are already successfully using online networking as a tool for increasing sales. The cook-off itself followed, which saw four teams compete in a 15-minute session. The 'red tomatoes' and 'green peppers' were then tasked with whisking their fastest omelette in a Saturday Kitchen-style challenge which took 15 minutes to complete. Elior's apprentice chefs provided support to the cook-off teams which were made up of hospitality and media professionals. Food and development director at Elior, Peter Joyner, was on hand to play compere – replicating the role of TV chef and host Ainsley Hariott. And tasting judges included Penny Moore, chief executive of Hospitality Action, who said: "The cook-off was great fun – the atmosphere was fabulous and the venue was amazing, just perfect for the event. William Murray is a long-standing supporter of Hospitality Action so I can't wait to see what it comes up with next year!" Jonathan Doughty, chairman of the Foodservice Consultants Society International, stole victory for the 'red tomatoes' after "swaying the audience vote" with a £250 donation to Hospitality Action. The evening ended with a celebration held at 5th View Bar and Restaurant, where United Coffee provided hot beverages and De Bortoli Wines donated 50 bottles of the new wine brand The Accomplice.