Impressing judges with his purple potato and quorn fritters with saffron aoli, watercress salad and pickled candied beetroot, chef Russell Bateman said: “Arran’s dish was simple in its presentation, but showed real skill in the balance of flavours.
“His use of spices with the Quorn pieces showed an understanding of the ingredient as an effective vehicle for flavour, and when combined with other textural elements like breadcrumbs and mashed potato, made for a well executed dish.
“Arran also spoke knowledgably about the role chefs play in diversifying the proteins that we use in our kitchens.
“This is something the whole industry needs to take seriously as sustainability and the environmental impact of our food choices continue to influence what ends up on our menus.”
The competition forms part of Quorn’s aim to encourage chefs across the industry to “consider protein diversity and sustainable nutrition,” in order to create dishes that are tasty and good for the environment.