Each chef team had one hour to cook a beef-based two course hospital meal at Hotelympia’s live theatre, in the Salon Culinaire HCA Hot Cookery competition.
National Chair Phil Shelley, said: “New recipes have a huge impact on hospital kitchens but many staff don’t have the time or resources to try out new things.
“This competition showcases recipes which by the nature of the competition rules will be compliant and ready to use within NHS kitchens nationwide.”
Kirton and Cannon of North Tees won with their main meal of pot roasted beef cheeks served with vegetable and creamed horseradish mash and rhubarb and custard with Italian meringue tart for dessert.
The HCA competition, sponsored by Hobart Cooking Solutions and The Worshipful Company of Chefs, was judged by five Salon Culinare chefs. No allowance was made for the hospital background and all entries were judged on restaurant quality dining.
The competition seeks to showcase best in class hospital catering and to highlight the constraints and unique environments that hospital chefs have to work under, producing scaled up dining every day.