Artizian Chefs Mark Aust and Richard Skinner took first place at the Association of Catering Excellence’s annual Ready Steady Cook Challenge at Imperial College, London on Wednesday 17th September.
The teams from the foodservice sector had 30 minutes from when the mystery ingredients were revealed to prepare a menu. They could choose from megrim sole, belly pork, chorizo sausage, butternut squash, blackberries, apples, plus a selection of fruits, vegetables, herbs, spices and store cupboard ingredients. They then had 30 minutes in front of a live audience of over 150 supporters to create and present their dishes.
Judges were impressed by the Artizian team’s winning menu:
Main Course
Straw smoked Cornish Megrim
Crushed Yukon Potatoes, Ginger & Lime Beurre Blanc & charred corn
Dessert
Bramley Apple & Blackberry Welsh Cake
Fig, Salted Caramel Walnuts, Vanilla Chantilly
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Artizian have gone from strength to strength in the competition, having previously finished in the top three for the past two years running. Speaking about the team’s triumph, Artizian’s Richard Skinner commented:
“We’ve learned not to panic, and to work with the equipment. The key is team work, and we communicated well throughout. We found it best to help each other, rather than working on separate dishes.”
“Naturally the whole Artizian team is celebrating the news today. At Artizian we are dedicated to innovation and delivering excellence when it comes to the food we create and serve – the team’s victory at the Ready Steady Cook Challenge is a real testament to this. We are all so proud of Richard and Mark’s achievement, they remained calm under pressure and delivered an exceptional menu. Their passion, skills and creativity really shone through on the night.” Says a delighted Commercial Director, Tracey Fairclough.
As well as their trophies, chefs jackets and champagne, Mark and Richard have also won lunch for themselves and their partners at The Fat Duck where they will be treated to a ‘behind the scenes’ tour, courtesy of sponsors McFarlane Telfer.
Comments from the judges on the night included:
“The colours, flavours and textures each team put together using the same core ingredients are completely different. It’s fantastic to see such innovative dishes, produced in such a short time.” – Sara Jayne Stanes OBE, Academy of Culinary Arts
“The standard improves year on year. We saw intensity tonight – lots of passion. Some chefs got it completely right and rocked!” – Judge Geoff Booth, Head of Hospitality at Westminster Kingsway College
“They’re working in difficult circumstances – 30 minutes is no time at all. I’m massively impressed. It’s a joy to see so much talent in the foodservice industry.” – Simon Boyle, Founder of Beyond Food Foundation
Chef Richard Skinner will once again be putting his skills to the test next week when Artizian showcase their Foodology® concept to guests with a multi-sensory, seven course spectacular tasting menu.
Download press release here.
Click here for more details: www.acegb.org
