It is clear that the challenge of the Covid-19 Coronavirus is both unprecedented and global in nature and we are all feeling it in both our personal and professional lives.
The organising team behind North West Young Chef of the Year have taken the decision to postpone the 20thedition of the prestigious competition, ensuring the safety and wellbeing of chef competitors and all related stakeholders amid the Covid-19 outbreak.
Essential Cuisine, the chef-led stocks and sauces company, is set to launch six new street-food inspired seasonings on Stand F730 at the forthcoming Hotel, Restaurant and Catering show (HRC), under a bold new sub-brand ‘Street Food Chef’.
In a distinct departure from its classically-inspired range, the new seasonings take inspiration from global street-food trends, allowing chefs to unleash their creativity and offer diners a taste of the most popular flavours from around the world.
Held in the kitchens at Exeter College and inviting chefs across the region aged 19-24 to cook in the bright spotlight of competition, the rules were simple; 90 minutes to create three courses for three diners, using three compulsory proteins; partridge, Dover sole and mussels.
