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Delicious dessert scoops culinary award
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| Monday 19th July 2010 |
A talented Sanctuary Care chef has scooped an award for his delicious dessert in a prestigious national cookery contest.
Mark Ord, head chef at the leading care provider’s state-of-the-art Wantage Nursing Home in Wantage, Oxfordshire, went head to head in a 90-minute cook-off with five other chefs at the final of the National Association of Care Catering’s (NACC) Care Cook of the Year Competition.
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The competition, which took place at the University College Birmingham, was an opportunity to showcase his talents. His mouth-watering menu of poached smoked haddock with eggs benedict, followed by vanilla cheesecake topped with poached rhubarb batons wowed the judges, who gave his dessert a highly commended award.
This is the second year running that Mark, who was the south east regional finalist, has won a highly commended prize in the final of the competition.
He said of Wednesday’s event: “It was a very close final with some wonderful dishes being prepared. You would have been delighted to have been served food like this in any top restaurant.
“It’s an honour to get through the finals of a competition like this and I am delighted to have come away with an award. It is a great opportunity to showcase what chefs in the care industry can do.”
Carole Dormer, Sanctuary Care’s hotel and catering services manager said: “Once again Mark did Sanctuary Care proud to get into the national finals against stiff opposition and to have his dessert highly commended.
“I can't tell you how proud we are of Mark for getting into the finals for the second year running and going head to head with some of the care sector’s best chefs.
“Every year the bar is raised and this year was no exception, with the final producing the most outstanding dishes. I would like to thank the National Association of Care Catering for helping to raise the profile of care sector chefs. This competition should help encourage and attract even more talented chefs into the care sector with the long-term results benefitting residents.”
Open to chefs/cooks in the care sector, entrants must create a main course and dessert for two people, which is suitable for service users in a care setting and costs no more than £1.30 per head.
The dishes are judged on a range of factors, including innovation, cost, nutrition, balance and of course taste.
The contest, aimed to raise the profile of care catering, is one of the longest standing independent recipe competitions in the UK. |
| Posted by Kim for Sanctuary Care Ltd. |
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