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NUFC Chefs Scoop Major Honour

NUFC is celebrating its latest win – after Sodexo Prestige chefs at the club were honoured in a prestigious industry competition.

The team of Conrad Blair and Lee Bates this week took the bronze in their category in the Salon Culinaire contest for professionals working in the catering industry, run as part of The Hospitality Show held at Birmingham’s NEC last week.

Conrad and Lee, who work for Sodexo Prestige which runs the catering at the club, competed against chefs from across the country in the Major International Contract Catering/Football Stadia award category.

This is the second time that Conrad and Lee have been honoured, having also received a bronze medal last year at Hotelympia 2012, the leading event for the UK’s food and hospitality industry.

For the competition the chefs created and prepared a two course menu of pan seared scallops set on Valencian chorizo paella topped with a sundried tomato tapenade served with pea puree and a balsamic syrup.

This was followed by a main course of rack of County Durham venison on a smoked pomme puree, served with a winter vegetable galette, slow cooked wild mushrooms and a caramelised shallot dusted with fennel pollen with a veal, red wine and Italian bacon jus.

“I am delighted that the first class catering and hospitality at NUFC has gained national recognition in these prestigious awards,” said John Irving, Finance Director at NUFC.

“We are well aware of what an excellent job the team from Sodexo Prestige do at the club but it’s always gratifying to have that expertise acknowledged nationally.”

Other sites operated by Sodexo Prestige were also honoured in the competition, with the team at Everton Football Club taking the gold award.

This was posted in Bdaily's Members' News section by Sorted PR .