Waldock wins McCain's Signature Dish contest

In a closely fought two hour contest held at Thames Valley University in London on June 13, his two course menu edged ahead of the four other finalists for its imaginative use of McCain's pr ducts. It comprised tea smoked salmon trout on a caramelised maple syrup endive, spicy corn dippers and McCain's rosti tart Tatin, with a tempura oyster and wilted posse, served with an orange caramel and salsa verde; and Essex pork tenderloin coated in a sage mousse wrapped in crisped Denhay ham served on a bed of curly kale and sautéed Jerusalem artichokes, with sage seasoned McCain's beer battered onion rings, sage crisps, fennel foamed beans and a cider jus. The competition, held in conjunction with the Craft Guild of Chefs, required third year students and first year workers to create their own signature dishes for a starter and main course using at least one potato product and one non potato product from McCain's Signatures range, which would be judged on innovation, originality and use of seasonal produce. Waldock won a trophy and £1,000 for himself as well as a further £1,000 for his university. He says: "I wanted to be quirky with McCain's products that's why I thought of the tart Tatin. The same goes for the onion rings – using the sage seasoning and garnishing with sage leaves." The judges felt Waldock made good use of the products with his modern twist on the rosti and onion rings. The panel, led by University College Birmingham (UCB) chef lecturer Mathew Shropshall, consisted of: Richard Brocklesby, chef lecturer at UCB; Bill Farnsworth, former director of catering studies at UCB; Ben Bartlett, food development manager at Scottish & Newcastle Pub Enterprises; Melanie D'Eath from McCain; and Sheila Eggleston, editor of Stockpot magazine. Shropshall said all the finalists' dishes had great potential "however Daniel's offered that little bit extra". Having just finished his VRQ level 2 course, Waldock is now looking forward to a four week stage at Mossiman's under renowned chef Anton Mossiman. The runners up were: Matthew Jackson from Llangoed Hall, Brecon Beacons; Sebastian Price from Crown Moran Hotel, London; and Paula Wiles from Thanet College, Kent. Each won a trophy and £750. Fifth finalist Mark Cody from Liverpool Community College received a gift voucher for £50. Full report in the next issue of Stockpot.