Tilda Chef of the Year crowned

Now in its third year, the Tilda Chef of the Year Competition, in association with the Craft Guild of Chefs, was one of the highlights of the Live Theatre on Tuesday and tested the skills of some of the best in the industry as they were challenged to prepare, cook and present in one hour, three portions each of a main course dish and dessert, using rice from the Tilda range. Heselden's combination of roasted South coast turbot chicken with chanterelle and black Autumn truffle risotto and Earl Grey infused Jasmine rice pudding, ginger snap cannelloni, rhubarb mousse and walnut ice cream was a hit with the judges. And this year, enhancing audience participation, nine 'people's judges' were selected from the audience to participate in tasting and marking. Mark Lyddy, head of foodservice, Tilda commented: "We are always amazed at the very high standard of participation and this year was no exception. We want to support talent and innovation and by sponsoring events such as the Tilda Chef of the Year Competition we hope to encourage chefs to look at using rice in different ways."