Now in its 26th year, the Association of Catering Excellence’s Ready Steady Cook competition was held on Thursday 19th September at 93 Feet East in Brick Lane, London.
The overall winners were Ludvina Hatert and Josh Bathurst from Vacherin with a winning menu of:
BBQ Gressingham Duck, Ginger Spiced Sausage, Textures of Plum and Duck Jus
BBQ Beetroot, Raspberry, Caramel, Vegan Ricotta with Pumpkin Seed, Braised Grains
Their prize is dinner for two for each of the chefs at a choice of restaurants.
Chair of ACE, Francois Gautreaux said:
“It was our second year with this new outdoor, charcoal based cooking format and I think the chefs really stepped up their game this year. It was fantastic to see so many people from all over our industry together to support these talented and courageous chefs. Well done to Vacherin for securing its second consecutive win. If they keep this up, we’ll have to introduce a Hall of Fame section to this competition! Thank you to all our sponsors and thank you to all who came out to show their support.”
The judges were Ben Tish and Sabrina Gidda.
Competing from across the foodservice industry were BaxterStorey, Bennett Hay, Besoke Food Group, Blue Apple, BM Caterers, Holroyd Howe, Houston and Hawkes, Lexington, Restaurant Associates, Searcys, Thomas & Tate and Vacherin.
BaxterStorey were in second place, and Lexington were third.
The style of cooking this year took a completely new angle to modernise the competition and keep it up to date with the current food scene in the UK.
The first dish had feature duck from Gressingham Duck. This dish was cooked using over charcoal using the Mibrasa grills kindly supplied by Jestic Foodservice Solutions.
Induction hobs supplied by MCS Technical Products were also provided for chefs to create the sides for the duck which had to include a carb, sauce and veg.
The second dish was a mystery basket-style dish which had to be plant-based using ingredients from 4 degrees C and Belazu, plus larder ingredients supplied by Vegetarian Express.
Every chef in the competition was given an apron from Vissi, and a goody bag from prize sponsor, The Evolve Group.
ACE’s chosen charity for 2024/2026 is London’s Community Kitchen. Over £600 raised by the raffle will be donated to them.
Leftover food ingredients will be distributed by the venue 93 Feet East to a local Food bank that helps feed local people, so nothing went to waste.
Kommentarer