Matthew Burr, of Birmingham’s NEC, was declared the winner of Heinz Foodservice’s Best of British Challenge at the Hospitality Show this week.
Eight competitors were given 30 minutes to create two covers of a dish that used the best of British produce, as well as one of Heinz’s Traditional Ready to Use sauces.
Cooking on his on turf, Burr created a dish of roast saddle of venison served with a stilton flavoured potato bake, lightly spiced red cabbage with a port and wine jus, made with Heinz Traditional Ready to Use Classic Red Wine sauce, securing himself the first prize of a luxury UK break worth £800.
Claire Kemp, brand manager for Heinz Foodservice, said the competition had given chefs the chance to re-explore the best of British cuisine. “They could also experience the versatility of the Heinz Ready to Use range, which paves the way for changing menus regularly and adding value to the eating out experience by ensuring consumer demand for variety is answered,” she said.
Andy Milton from Manor Meriden came in second place with his dish of mutton and ale pie, pea mash, cannon of lamb and caramelised root vegetables with Heinz Hearty Ale and Onion sauce, while Simon Woods from Luton Hoo Hotel came third with his Gloucestershire Old Spot pork fillet with braised pig cheeks, crushed olive, Piper potatoes, carrot puree and whiskey foam with Heinz Classic Red Wine sauce. Both runners up received £300 to spend with Classic British Hotels for a luxury break.
The sauces available in the Heinz Traditional Ready to Use range, include Roasted Tomato and Herb, Hearty Ale and Onion, Zesty Lemon and Parsley, Creamy Mushroom and Classic Red Wine.