Two Charlton House chefs scoop gold at CH&Co Ready, Steady, Cook Challenge

The pair had to cook a two course vegetarian meal from a box of mystery ingredients in just 30 minutes in front of a live audience. Their winning dish was ricotta and spinach sausage in breadcrumbs on a bed of sweet potato and butternut squash mash with a tomato and chilli salsa. For dessert, the winning duo made a rhubarb bread and butter pudding infused with lemon rind in a cinnamon custard topped with a brandy crème anglaise. David Bridge, executive chef in the north for Charlton House, said:" We are staff caterers with impeccably high standards. Our director of food is the Michelin-starred chef, David Cavalier, so we like to challenge and push our chef brigades and let them use their creative skills. "The Ready, Steady Cook challenge gives them an opportunity to get together and show off their craft and team skills. Food standards were fantastic this year and made our job as judges very challenging! "We decided to have a vegetarian-themed final because of our drive to promote vegetarian food throughout our restaurants nationwide."