21st May 2008 - 00:00
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Sixteen chefs from Charlton House staff restaurants throughout the Midlands, the North and Scotland gathered at Manchester Metropolitan University, Hollings Campus, to compete in the Charlton House Ready, Steady, Cook Challenge.
The chefs were given a box of mystery ingredients and had to cook a three-course meal in just minutes in front of a live audience. Four teams of finalists then had minutes to cook another three-course meal.
Winners were Jon Scoltock, a head chef from Northwich and Terry Walker, a sous chef from Bolton, who both worked for Charlton House at BUPA in Salford Quays, Manchester.
The pair made venison with a pomegranate dressing for starters, followed by steamed bream with tiger prawns, artichoke mash and a lemon and herb dressing. For dessert they created a duo of puddings comprising a chocolate and raspberry mousse and rhubarb and custard.
David Bridge, Charlton House's executive chef in the north, explained: "At Charlton House we like to challenge and push our chef brigades and let them use their creative skills. It is well known that the hospitality industry is dogged by a shortage of skilled chefs and we are constantly on the lookout for good people to join our brigades."
The silver winners were Andrea Downie from Laing O'Rourke in Glasgow and Anthony Coltman from Hammonds law firm in Leeds.
Weblink:
www.charltonhouse.co.uk