The regional final, which took place at Premier Foods HQ in St Albans, involved two chefs competing for a place in the competition’s national final.
The competition challenged school chefs to design, cook and serve a nutritious food item that can be eaten ‘on-the-go’ by youngsters. Chefs were tasked to cook four portions of a grab & go meal
The regional final judges assessed the entries based on the following criteria: use of Premier Foods products, working practices in the kitchen, creativity and appearance as well as taste and flavo
He will now go forward to represent the region in the final.
For her main course Joanne cooked Moroccan infused ravioli, Moroccan apricot and chickpea ravioli with spiced lentil sauce, mixed herb couscous and coconut peshwari.
For her main course Lorna made organic beef-filled Yorkshire pudding with a beetroot crisp-topped vegetable stack and roasted cheesy cauliflower, Derbyshire organic beef casserole encased in Yorksh
The heat was held at First Choice Group’s kitchen in Cannock where competitors had to prepare, cook and present four portions of a main course and dessert with a total food cost of £1.60 per head i
The competition challenged school chefs to design, cook and serve a nutritious food item that can be eaten ‘on-the-go’ by youngsters. Chefs are tasked to cook four portions of a grab & go meal
There are 12 LACA Award categories for 2023, 11 of which are now open nominations with the new LACA Partner Innovation Award being voted for live at the Main Event in July.