Rhubarb and beef sees talented chefs win top honours in NHS competition

North Tees and Hartlepool NHS Foundation Trust took silver in the Salon Culinaire Hotelympia HCA Hot Cookery Competition thanks to Richard Kirton and Ian Cannon.

Each chef team had one hour to cook a beef-based two course hospital meal. Richard and Ian won with pot roasted beef cheeks served with vegetable and creamed horseradish mash, and rhubarb and custard with Italian meringue tart.

Richard said: “We are so pleased and surprised to win, especially looking at the high standard around us. It’s our fifth time entering but the standard has got so much higher.”

Ian added: “We tried the main with several cuts of beef to see which would perform best under the time limit. It’s very hard to produce slow cooked beef in just one hour.”

The trust’s head of catering Colin Chapman, who was on hand to support the team.

Colin said: “The team came in just under budget at £2.08, and we are thrilled they have won such a coveted award. The winning recipes will most certainly go on the menu at the hospital, starting with a trial in the restaurant.”

The Hospital Caterers Association (HCA) competition, sponsored by Hobart Cooking Solutions and The Worshipful Company of Cooks, was judged by five prestigious Salon Culinare chefs.