Three Servest chefs competing at the world-class culinary competition Salon Culinaire have won medals for their outstanding dishes.
Servest’s Matt Vernon, Rhys Richardson, and Nathan Rees competed against other top chefs in their respective categories at the event at the Hospitality Show 2015 at Birmingham’s NEC from 19-21st January.
Vernon ranked second out of eight competitors and was awarded a silver medal for his dishes in the gluten free two-course meal category.
“I’m over the moon with my result,” said Vernon, who put in many hours of practice and has improved upon the bronze medal he won at last year’s competition. “It’s the best I’ve done it, since practicing. I’m very proud.”
Richardson, who took part in the Gifre Tableware challenge, ranked second in his class and received a bronze medal, in his first chef’s competition outside of university.
And Rees, taking part in his first ever chef’s competition, was awarded a bronze for the street food challenge.
Servest’s chef director Chris Ince is exceptionally proud of all three chefs. “I’m really proud of our results and the effort and commitment shown by the participants who have been working out of hours to practice and perfect their dishes. It’s always great to attend these events and put ourselves shoulder to shoulder with the leading chefs in the business and in the industry. It really highlights the skills we hold and showcases our abilities.”
Ince added: “The amount of support and encouragement from around the business has been a true testament to the people within our business and stands us in great stead for the future.”
About Servest’s chef competitors
Matt Vernon has worked for Servest for three years and is based at Bosch in Worcester. Matt took part in the Gluten Free Two Course Meal competition, preparing braised wild turbot with seared scallops, pancetta and sweetcorn chowder with pea shoots for a starter. This was followed by a roasted rump of English veal with potato fondant, sweet breads and honey roasted carrots and charred leeks with a celeriac puree and madeira and morel mushroom sauce for a main.
Rhys Richardson has worked for Servest for 10 months. Rhys took part in the Gifre Tableware challenge, which involved styling around the plate and having 30 minutes to prepare and serve the dish. Rhys prepared pan-fried duck breast with braised chicory, flowering sprouts and date puree, served with Jerusalem artichoke chips and a citrus reduction.
Nathan Rees, who has worked for Servest for one year, took part in the street food challenge. This involved preparing and serving two portions of food in 45 minutes and at a total cost of £5. Nathan prepared Vietnamese stuffed squid with pork, sticky rice and papaya salad. He said: “I wanted to create a unique dish that hopefully no-one else would do. I really enjoyed the experience. It’s something I want to do more of in the future.”