5th May 2009 - 00:00
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Mccain Signatures and the Craft Guild of Chefs have announced the last of the regional winners to advance to the grand final of the McCain Signature Dish Competition.
Daniel Waldock from Thames Valley University is to continue to the next stage of the competition with his innovative menu.
Waldock's menu consisted of a starter of tempura of Cornwall rock oysters on a caramelised maple syrup endive and McCain Rosti Tarte Tatin with wilted posse, smoked loch Etive trout and pea shoots served with an orange caramel and salsa Verdi.
This was followed by a main course of Essex pork tenderloin coated in a sage mousse and wrapped in crisped Denhay ham, served on McCain Beer Battered Onion Rings, Carpaccio of Jerusalem artichokes and organic cider jus, served with beans in a nut vinaigrette, frothed fennel volute and sage crisps.
Recipes are judged on their innovation, flair and originality. Waldock created a starter and a main course that truly stood out from the crowd and impressed the professional judges, using quality ingredients including products from the McCain Signatures range.
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.
Adrian Greaves, McCain Foodservice associate director, said: "We are proud to invest in the future of modern British cuisine through the Signature Dish Competition which aims to inspire a future generation of chefs. We are excited to see the originality and innovation from all the entrants. Their use of McCain Signatures products demonstrates the versatility that the range offers chefs."
Other dishes featured in the final regional heat of the Signature Dish Competition included pan fried goats cheese with Hot and Spicy Baby Corn, chicken Maryland with Rustic Chips, stuffed and roasted supreme of chicken, Rosti topped with peppered pan fried Salmon fillet, and roasted fillet of venison served with thyme baked pear, Brewer's Ridges and a sweet Banyuls wine sauce.