James Tudor, Chef at Keele Hall, was one of thirteen teams to enter the 20th year of the Venues of Excellence Cook and Serve Challenge.
The annual challenge was held at Cambridge Regional College where Chefs competed with their Front of House Team to win one of the coveted trophies. This year, the brief for chefs was to create a three course meal which is suitable for an end-of-conference formal dinner. The starter had to be a vegetarian dish, the main course to have turbot as its principle ingredient and the dessert to have dark rum as a main element.
At the awards dinner which was held at Event Cranfield in the evening, James Tudor won the Best Senior Starter category serving ‘tofu sandwich, with tenderstem tempura and oriental slaw.' James on his win commented:
“This was my first time competing in the challenge and I really enjoyed the day in the kitchen with fellow Chefs demonstrating our culinary skills. There were thirteen teams competing, so, to be awarded Best Senior Starter at the awards dinner in the evening was a fantastic result. I am looking forward to entering again in 2019 and to hopefully bring home more awards to Keele Hall.”
To find out more about Keele University Events and Conferencing visit: www.keele-conference.com
Twitter @KeeleUniConf | Facebook @Keelehall| Instagram @Keele_hall