First finalist of McCain Signature Dish announced

Paula Wiles of Whitstable continues to the next stage of the competition with her innovative menu of pan-fried scallops on a potato rosti with sweet corn puree, truffle foam and bacon, followed by pan-roasted calves' liver with red onion marmalade, glazed baby onions, beer battered onion rings and pomme puree. Recipes are judged on their innovation, flair and originality. Celebrating budding talent in the UK, the McCain Signature Dish Competition is free to enter and 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. Other dishes featured in the first regional heat of the Signature Dish Competition included a sirloin of beef with horseradish pomme puree, black pepper tuille, McCain beer battered onion rings, carmelized baby carrots and roasted shallots; beer battered Dover sole with McCain Gourmet Chips, mushy peas and tartare sauce; mozzarella and sun-dried tomato stuffed veal loin with tomato butter sauce and confit tomato petals garnished with McCain mozzarella cheese sticks. Remaining regional preliminary heats will be held at Sheffield College (Castle College), City of Bristol College and Liverpool College.