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Feb 6, 2013, 3:03:00 PM
Highgate House, Northamptonshire, Woodside, Warwickshire

Sundial Group's chefs Iain Miller (Head Chef at Woodside venue) and Lee Gaskins (Head Chef at Highgate House - Pictured) have both reached the final of the 2013 Copper Skillet Competition run by the International Association of Conference Centres (IACC), now in its tenth year.

Having produced menus using seasonal and local traditional British produce for no more than £10, both Miller and Gaskins impressed the judges to qualify for their places in the final ‘cook off' round.

The ‘Cook off' is a time-limited event where the eight finalists will be required to create a single dish from a mystery basket of ingredients, comprising of fresh produce, grains and three proteins. Each chef will be given 15 minutes before the ‘cook off' to decide on the dish they are going to produce and to write a menu card for the judges.

The final takes place on Saturday 9 February at Wyboston Lakes Conference Centre in Bedfordshire where Miller and Gaskins will battle it out with 6 other chefs to become the IACC's UK National Champion.

The winner will then be given a complimentary round trip to the IACC's annual conference in Illinois, Chicago this March, with the chance to compete for the final allocade of IACC's Global Chef of the Year.

About IACC

The International Association of Conference Centres is the global home for IACC approved conference centres. Corporate meeting planners, event organisers, and businesses select IACC meeting venues for corporate training sessions, sales meetings, board retreats, and special customer events.

IACC recognises the vital role that food service plays in conference centre operations. The tenth annual Copper Skillet Award international chef of the year competition is designed to highlight the artistry and skills of IACC-member conference centre chefs from around the world, and honour their contributions to our shared goal of providing an outstanding conference experience.