The annual event took place on Friday 17 May in the department of catering studies at Bournemouth and Poole College, where a ‘record’ number of more than 80 competitors took park.
Craig Smith, national chairman of the HCA said: “The Wessex Branch Salon Culinaire is an excellent platform for students and healthcare professionals alike to compete. The competition goes from strength to strength and this year I’m delighted to say we have had a record number of competitors demonstrating their diverse talent and skills.”
There were 10 static competitions whereby dishes were displayed and judged, and one live hot cookery competition ‘Ready Steady Chef’.
The static classes included vegetarian starter, iced and decorated celebration cake, decorated fruit tart, patient’s afternoon tea tray, selections of biscuits, selection of petit fours, and plated main course dishes produced with either fish, poultry, meat or vegan.
All competitors were asked to adhere to the specific criteria accompanying each class and only standard NHS plates were used to display food on.
Andy Whittingham, Wessex branch chaiman, said: “As Wessex branch chairman I am extremely proud of our annual catering competition. All competitors displayed great talent and skills, including my catering team from Royal Bournemouth & Christchurch Hospital. They all really enjoyed the thrill of entering such a highly participated competition showcasing culinary excellence within hospital catering.
“The HCA has been hosting this prestigious event for many years. It is well supported by Bournemouth and Poole College and with Mark Hayman HCA Vice president in attendance. Every year Mark contributes his expertise as a competition judge and assists with the prize giving. Mark is a great example to the young caterers and proves what they can achieve in their career with consistent hard work and commitment.”
During the live class ‘Ready Steady Chef’, four hospital teams made up of two chefs each, battled it out to take the number one spot.
Mark Seales and Jamie Bolam from Freeman Hospital, Newcastle upon Tyne took home the winner’s trophy for the live hot cookery competition ‘Ready Steady Chef’.
Each team was judged on the ability to devise, prepare and present a two-course meal with appropriate accompaniments for four covers within one hour.
The winning menu comprised of stuffed chicken breast, served with Puy lentil and cabbage for the main course dish, and two carrot and beetroot cakes with caramel sauce. One was served with beetroot and chocolate ice cream. The other was served with white chocolate sauce.
Competitors produced meals suitable for generic NHS patients with an emphasis on reduced saturated fats, sugars and salts, and nutritionally balanced.
The full list of winners were:
- Class 1, Plated main course Fish – Endri Setyawati (Royal Bournemouth)
- Class 2, Plated main course Poultry - Endi Setyawti (Royal Bournemouth)
- Class 3, Plated main course Meat – Peter Kohalmi (Salisbury Hospital)
- Class 4, Plated main course Vegan – Emma Lumbar (Royal Bournemouth)
- Class 5, Vegetarian starter - Endi Setyawti (Royal Bournemouth)
- Class 6, Decorated celebration cake – Tracey McDonagh (Wimborne Hospital, Dorset Healthcare)
- Class 7, LIVE class – Jamie Bolam & Mark Seales (Freeman Hospital, Newcastle)
- Class 8, Cold dessert – fruit tart, Chris Bacon (Royal Bournemouth)
- Class 9, Patient afternoon tea tray, Claire Thompson (Swanage Hospital, Dorset Healthcare)
- Class 10, Selection of biscuits, Lorraine Shopland (Musgrove Park Hospital)
- Class 11, Selection of petit fours, Roman Bzdon (Antelope House, Southern Health)