Sodexo chef wins Marine Stewardship Council Recipe of the Year Competition

Wilson, who works for Sodexo Education, as executive head chef at Wellington College in Berkshire, competed against chefs from MSC certified restaurants and caterers across the UK to create "an innovative and inspirational dish that could be cooked up in less than an hour by any fish-friendly home chef." He won a "cook-off" against three other competition finalists at the MSC's head office in London, including Sodexo Prestige London colleague, Paul Allen, who prepared his dish of Vietnamese caramel salmon. The competition judges were Roy Brett, award winning head chef at the MSC certified Ondine restaurant; food writer and journalist Rose Prince; and Rupert Howes, chief executive of the Marine Stewardship Council. They said that they "loved" the recipe which was perfect to try at home. Hannah Arcaro, UK foodservice manager for the MSC, said: "We were looking for an exciting and inspirational dish that tastes delicious. Ryan's recipe really met the brief - it is a fantastically flavourful dish that's also do-able in a home kitchen. I will definitely be trying it this weekend." Wilson, who perfected the recipe with his fish-loving wife, said: "I am really pleased to have won such a great competition. My dish may look exotic, but anyone can recreate it. Basically, it is fish with an aromatic paste wrapped in banana leaves - or if you prefer vine leaves - with coconut rice to balance out the spiciness." His prize is a trip for two to the Shetland Islands shellfish fishery, currently going through MSC assessment, and his recipe will be published on the MSC website and printed on recipe cards which will be given out at MSC events. David Mulcahy, craft and food development director for Sodexo UK & Ireland, said: "Sodexo is a firm supporter of MSC certified sustainable fish and to have one of our chefs win this prestigious competition and another reach the final is testament to the talent and innovation in the business. Ryan deserves this recognition for coming up with such a great recipe for an underutilised, sustainable white fish like pollock."