ISS Eaton winner announced

Read, head chef at the SELEX Galileo site working within the SYNERGY brand, impressed the judges with his winning menu which included Hereford Beef and Vintage Suffolk Ale Pie as well as Gloucestershire Old Soft Roasted Loin and Belly of Pork, followed by Bramley Apple Crumble and Cornish Ice Cream. Following closely behind, came joint runners-up Oliver Roche from Pinsent Masons in Aylesbury Street and Glynn Roberts from the Open University site in Milton Keynes. Their menus included Cullen Skink with Poached quails Eggs and Soda Bread, and Braised Rabbit and Scottish Girolle Mushroom Pie. All ISS Eaton's chefs were set a challenge of devising a plan for an authentic British food experience in an ISS Denmark client site. Finalists were selected to run their proposed plan for three days in their restaurant, which was judged by independent hospitality professionals. Simon Titchener at ISS Eaton, explained: "We believe it is essential to encourage our team to think how they can introduce new products and experiment with cooking methods to bring valuable benefits for our consumers." "Steve has clearly demonstrated fresh thinking outside of the box, with a menu which captured the real essence of authentic British cuisine. His entry was deemed to be 'truly exceptional' by the judges." Read will soon be embarking on a six-day trip to Copenhagen where he will create his three-day dining experience for over 350 employees at an ISS Denmark client restaurant. Read commented on his trip: "What a great opportunity to visit an overseas site and see how other operations work across different cultural barriers...and offer them a taste of Britain while i'm there."