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Sundial Group Chef Reaches Final of the IACC ‘2014 Copper Skillet Competition’

News: Sundial Group Chef Reaches Final of the IACC ‘2014 Copper Skillet Competition’

23 Jan 2014

Sundial Group's chef Robert Budd (Sous Chef at Barnett Hill in Surrey) has reached the final of the ‘2014 UK Copper Skillet Competition' run by the International Association of Conference Centres (IACC).

The international competition recognises the vital role that food service plays in conference centre operations and highlights the artistry and skills of IACC member conference centre chefs around the world.

To qualify for the first round of the competition, the chefs were invited to submit a two-course menu suitable for a post-conference dinner using seasonal and local traditional British produce, for no more than £11.

The ‘cook off' final which will take place on Saturday 25th January at the Royal College of Physicians in London, is a time-limited event where the five 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 beforehand to decide what they are going to produce and to write a menu card for the judges. They will then have 30 minutes to create their award-winning dish.

The winner will be announced at the luncheon following the competition. The UK champion will then be given a complimentary round trip to California in March where they will go on to represent the UK and compete in the IACC's prestigious Global Chef of the Year Championship.

Copper Skillet 2014 - Platter of Salt Baked and Pickled Beetroot, Caramelised Walnuts, Sussex Slipcote, Fresh HoneycombHors D'oervre: Platter of Salt Baked and Pickled Beetroot, Caramelised Walnuts, Sussex Slipcote, Fresh Honeycomb

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