No thank you
17-08-10
Welsh: Regional Committee Meeting
08-09-10
HACCP ‘Making it Work’
Broughton Hall Business Park, Skipton, North Yorkshire BD23 3AE
09-09-10
South West: Regional Committee Meeting
09-09-10
West Midlands: Committee meeting
13-09-10
Auditing Skills
Broughton Hall Business Park, Skipton, North Yorkshire BD23 3AE
15-09-10
London & South East Committee Meeting
15-09-10
London & South East Committee Meeting
20-09-10
Yorkshire and Humberside: Committee Meeting
20-09-10
RSPH Level 3 Award in Supervising Food Safety
Broughton Hall Business Park, Skipton, North Yorkshire BD23 3AE
22-09-10
School Food: Healthy Children, Healthy Minds
Central London, 09:00 - 14:00 (half day)
27-09-10
Training the Trainer
Broughton Hall Business Park, Skipton, North Yorkshire BD23 3AE
29-09-10
Welsh: Regional Meeting
04-10-10
HACCP ‘Taking it Further’
Broughton Hall Business Park, Skipton, North Yorkshire BD23 3AE
11-10-10
RSPH Level 4 Award in Managing Food Safety
Broughton Hall Business Park, Skipton, North Yorkshire BD23 3AE
12-10-10
Welsh: Regional Committee Meeting
13-10-10
Yorkshire and Humberside: Regional Event
A trio of Cucina's top chefs each scooped a gold medal at Hotelympia last week.
Executive head chef Ian Morgan, Daniel Boniface, Cucina Group chef for Cambridge and Andrew Wilcock, head chef at Esher High School in Surrey, won golds at the Salon Culinaire.
All three chefs are members the Craft Guild of Chefs and of the Cucina team, which serves fresh food to more than 25,000 pupils at 30 contracts up and down the country.
Morgan and Boniface cooked roast loin of venison with bean cassoulet, fondant potato, with cabbage dumpling and preserved lemon jus with a bay leaf foam followed by a dessert of Esher High School rhubarb with ginger and white chocolate custard.
The rhubarb is grown by pupils at Esher High School, where Wilcock is based. This menu gained Best in Show and gold medals in the team event. Wilcock won a gold in the Craft Guild of Chefs culinary team.
Morgan also won a silver and Best in Show (no golds were awarded) in the "Chef" at Salon for his dish of roasted Cambridgeshire wood pigeon, wild mushroom risotto, jus du vieux lié sponsored by Nestlé Professional.
Steve Quinn, managing director of Cucina, said: "I am over the moon for Ian, Andy and Dan and what they have achieved here. Their performances were outstanding against some great chefs from around the world and shows that at Cucina we can mix it with the best of them. Providing great food in schools is our day job so it's nice to be recognised in this blue ribbon event for our standards too."
Words: Maria Bracken
