As a result of winning a college chef competition, Coulby’s British Bubble ‘n’ Squeak with crispy belly pork and a red wine jus will be served to 900 guests at the banquet.
He said: “My potato inspiration was bubble ‘n’ squeak; a great British dish using Maris Piper potatoes with butter, cream, salt and pepper to give a superb mash complemented by Savoy cabbage.
“I’m really happy to have won and am looking forward to the night itself now.”
Philip Johnson, competition judge, said: “When I tasted his dish it was very much in line with how we like to do things at HIC Yorkshire. He’s certainly switched on when thinking about movement on the plate. The presentation was great and it was also very colourful.”
The BP2015 show will showcase the lastest technology and science in the whole potato supply chain.