2011Products

• 1 . Fresh talent showcased at glennans chef’s challenge at Hospitality 2011

• glennans one of the largest manufacturers of vegetable crisps in the UK and Europe were very proud to sponsor the chef challenge at the Hospitality show on Monday 24 January 2011. The glennans chef challenge was organised by glennans for up-and-coming chefs so that they could compete in an exciting competition judged by highly regarded chefs in front of a live audience.

  
  

  The twenty chefs had to compete in teams of two and had thirty five minutes to prepare, cook and present dishes that used the glennans vegetable crisps. Two of dishes had to be canapés or an amuse bouche and the other dishes could be either two portions of a starter, or a main course. The chefs that took part were from a variety of companies, colleges and establishment such as NEC Group, The ICC, Manor Hotel, Christ’ Hospital School and the Sheraton Skyline Hotel to name but a few.

  
  

  As the teams were preparing Simon Fisher a chef from the NEC Group and also a previous winner of the competition commented “I have used the glennans vegetable crisps many times before and even though this is not my first competition the pressure is still on to win again. We have spent a great deal of time putting our menu together so fingers crossed!”

  
  

  After an intense competition, the eventual winners were the team from the Sheraton Skyline Hotel chefs Peter Corfe and Eli Fred won the silver award for their dishes. Their menu of canapés included smoked duck and goat’s cheese with sun dried tomatoes on glennans vegetable crisps and tiger prawn mango and chilli on glennans vegetable crisps. Their main dish was a pan fried crusted halibut and a pea and broad bean cassoulet with a ragout of mussels, scallops and prawns with a butter sauce. Peter Corfe comment after winning “I really didn’t expect to win; we aim to compete at the highest possible level but to win is an added bonus. We use glennans vegetable crisps at the hotel already and they are very easy to combine in dishes. The competition has definitely inspired me to come up with new menus that incorporate glennans vegetable crisps.”

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  • Smoked duck and goat's cheese with sun dried tomatoes on glennans vegetable crisps

  
  

  
  Mathew Shropshall BCF Committee member and chef sponsor of glennans vegetable crisps was one of the judges of the competition and was very pleased with the results “The level of cooking has been very good today; the range of innovative dishes that were produced were quite remarkable. In terms of judging we were looking for presentation, quality, taste and how the product was used in the dishes. The crisps are a great quality product and it was very refreshing to see how some the chef’s dishes really showcased the product to highlight its qualities while enhancing their dishes at the same time. I thoroughly enjoyed being a judge and being part of a competition that supports young and fresh talent.”

  
  

  Richard Thompson brand manager of glennans crisps was also very happy about the success of the competition “The competition has been a great triumph, it was very rewarding to see how passionate the chef’s were about using glennans vegetable crisps. glennans have a great reputation in the foodservice industry and through competitions like this not only do we support young talent but we continuously show how popular glennans vegetable crisps are with chefs.”

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  • Pan fried crusted halibut and a pea and broad bean cassoulet with a ragout of mussels, scallops and prawns with a butter sauce