Chefs Darren Ryder and Antony Smith, who work at Premier League Everton FC’s Goodison Park ground took the gold medal in the contest for professionals working in the catering industry held at Birmingham’s NEC.
The pair, who work for Sodexo Prestige which runs the catering at the club, achieved gold standard and were named “Best In Class” in the Major International Contract Catering/Football Stadia award category.
They beat tough competition from chefs representing football clubs from across the UK to take the 2013 title.
It follows recognition of their skills last year when Ryder and Smith earned a silver medal at Hotelympia, another major trade show.
Not only that, but the catering operation at Everton also won against competition from football clubs across the UK to win the Directors Choice in the Premier League Awards – voted for by the boards of directors of Premiership clubs during away games - at The Stadium Experience Official Football Hospitality Awards in 2012.
Based at the Dixie Dean kitchen at Goodison Park, the pair are mentored by executive head chef and last year’s Sodexo unit chef of the year Gareth Billington.
They prepare menus and food for the directors and for the boardroom with a brief to showcase both the best of British and local produce each matchday.
For the competition the chefs had to prepare a two course menu, creating a starter plate of John Dory comprising a pan seared fillet, cheek wrapped in string potato, samphire mousse centred with capers, black garlic ash, cylinder of crispy skin, cauliflower and cumin puree and langoustine bisque.
For the main course the chefs presented “A forest floor of foragers’ delight” featuring saddle of venison with black truffle farce rolled in a pistachio and granola crumb, dehydrated blackberry dust, morrelles, chanterelles, asparagus tips, parsnip and chestnut puree, herb gnocchi and Madeira sauce.
“This is a strongly contested category which attracts some of the best chefs working at stadia across the country,” said Ian Simpson, general manager for Sodexo Prestige at the club.
“So it’s a huge acknowledgment of the skills and expertise of the chefs at Everton.
“It’s to the credit of everyone involved in the catering at Goodison Park that we are going from strength to strength and our success is down to a real team effort.”
In the Hospitality salon culinaire Sodexo Prestige’s team of Conrad Blair and Lee Bates from Newcastle United took the bronze in the same category.