We were incredibly proud to have three of our talented Fooditude chefs take part in this year’s International Salon Culinaire at the HRC, widely recognised as the most prestigious chef competition in the world, with over 1000 entries.
Chefs Elizabeth Mackenzie, Michael Broad and Roman Lovett delivered an outstanding performance, taking home two Silver medals and one Bronze including a Silver Best in Class!
Their entries included:
Oatly Plant Based Live Challenge – Michael Broad impressed with an Oatly buckwheat risotto, wild garlic cream, spring salad and tarragon oil.
Tilda® | B Corp™ Chef Team of the Year – Michael Broad and Elizabeth Mackenzie presented Tilda Wild Rice, crispy Tilda basmati rice tostada & trout ceviche for the main, followed by coconut Tilda rice arancini, caramelised pineapple & passion fruit cream for dessert.
Alaskan Seafood Masters – Roman Lovett showcased a glazed Alaskan cod with Hodmedod fermented fava bean, Cornish seaweed and shellfish broth, organic British spelt pasta, and sea herbs.
A huge well done to our chefs, their fantastic mentors Matt Byne and Susi Hester-Lloyd and the entire Fooditude team for their support.
We’re so proud to have culinary talent like this in our kitchens - congratulations team!
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