CHEF SUCCEEDS IN NATIONAL COMPETITION

Ian was required to create and cook an appetiser, followed by a two-course lunch that would be suitable to serve to a Vice-Chancellor and a VIP guest.

The competition was held at Hotelympia, one of the world's leading food service and hospitality shows.  This was held from 17 -21 February at ExCel in London and Ian was one of ten chefs that took place from universities in the UK. 

For his appetiser Ian created a pickled cucumber and pea shoot salad with duck pancakes and duck scratchings.  Ian said: "I wanted to create something that would catch the judge's attention, as this would be their first taste, the first impression of my menu.  An appetiser is supposed to deliver just the right hint of the chef's style and this is what I hoped this combination would do."

Ian's main course consisted of poached and roast chicken with leek dumplings and roast gravy.  Ian said: "I wanted to use seasonal ingredients, which is why I chose to use leeks in the menu.  As a chef, I think it is important to try utilise seasonal produce where ever possible."

Dessert was a hot chocolate fondant with white chocolate and orange sorbet.  Ian said: "As it was a lunch menu I was preparing, I wanted something light for dessert.  The cool, refreshing sorbet was the perfect accompaniment to cut through the lovely stickiness of the hot chocolate fondant.  With the whole menu I aimed for flavours and textures that would compliment and contrast with one another. "

The competition was judged by Steve Monkley, Executive Chef at the five star Royal Garden Hotel in London, Duncan Holloway, Executive Chef at Eton College, Mick Kitts, Executive Chef Lecturer at The Culinary Academy in Dubai, Bill Farrelly, Lecturer at Devon Catering College and Paul Gould, Group Executive Chef at the National Exhibition Centre in Birmingham.

Ian concluded: "When the results were announced, I was in shock.  It is a great achievement to be awarded this accolade in the TUCO Chef of the Year competition, judged by some of the top names in the industry. Hotelympia is one of the pivotal shows for the food service industry, so it is fantastic to achieve this recognition."

Ian was awarded a bronze medal and certificate by representative from UK universities, Steve Gallagher and Russ Allen.

Ian's dishes are available on the menus at EMCC and UNCC.  For more information about booking a meeting or an event at EMCC or UNCC please call 0115 846 8000 or visit www.nottinghamconferences.co.uk.