This week, six chefs from Lexington Catering headed to Birmingham to compete in this year’s Salon Culinaire, at the Foodservice Show.
Representing Lexington Catering, our fabulous chefs competed in various competitions, on Wednesday 23rd January, including; Perfect Pasta, Vegan Challenge, Oriental Dish, Open Fish and Tilda Young Chef of the Year, all in which our chefs performed outstandingly.
The chefs put a lot of hard work in ahead of the competition, despite their busy work schedules, practicing their dishes in preparation. Rob Kirby, Chef Director at Lexington Catering says, “I am super-proud of the team, who once again showed just how creative the Lexington Catering team is. A huge thank you to Danny Leung, Head Chef at Lexington, who co-ordinated the entries for the competition, helped the chefs prepare and was there to support them on the day.”
Two of our chefs competed in the Perfect Pasta challenge. Jack Shaw, winner of LexChef 2018, was awarded Silver and Best In Class, and Corin Whitelaw achieved a Merit. They were required to create a pasta dish for two covers using either fresh or dried pasta and can be aimed at either a sweet or savoury dish.
Tom achieved Bronze. He had just 30 minutes to produce two plated portions of a Vegan dish, hot or cold, starter or main course. Judges were impressed with the balance of flavours.
Louise was awarded Silver. She had just 30 minutes to prepare, cook and present two main course portions of an Oriental dish. She served line caught black cod with sesame sushi rice, Asian crab salad, bonito and mok yee dashi.
Duban was awarded Bronze and Best In Class. He had to produce two portions of a fish dish suitable to be served as a “fish course” incorporating one of the Koppert Cress’s as a part of the dish not just sprinkled on top. Judges commented on the chefs fishmongery skills shown in this competition along with an innovative use of the cress to enhance the flavours of the dish.
Also, congratulations to Joel Hopwood who did a fantastic job competing in for the Tilda Young Chef of the Year award, where he had just 30 minutes to prepare, cook and present two portions of a main course.
