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The Great Potato Challenge Champions 2008

Press release: 15/09/2008

KING OF THE POTATO DISHES!

THE GREAT POTATO CHALLENGE CHAMPIONS 2008

Twelve delicious and innovative potato-based dishes were served up in the grand final of the British Potato Council (BPC)’s ‘Great Potato Challenge’ competition 2008. Six professional chefs followed by six promising young catering students took to the kitchens at Ealing, Hammersmith & West London College to battle it out for two category champion crowns.

A range of dishes using many varieties of potato were presented to the panel of expert judges but it was a tasty King Edward that really stood out amongst the pub/restaurant chef finalists. The dish, called ‘Potato, Crab and Ceps, Twice Baked’, earned its chef creator Mathew Shropshall the esteemed title of ‘Pub/Restaurant Chef of the Year.’

The student finalists all demonstrated great flair and a real understanding of the potatoes they had chosen, making the judging exceptionally difficult. There could only be one ‘Student Chef of the Year’ however, and it was Lyndsey Macauley from Glasgow Metropolitan College who triumphed with her dish ‘Indian Style Potato Cakes filled with Spicy Courgettes and Served with Tomato and Mango Salsa.’

Mathew, based at The Crown Inn in Codsall Wood, Staffordshire was absolutely delighted. He said: “It’s amazing and another superb title to add to my belt! The cook-off could not have gone better and I was really pleased with the way my dishes turned out. The recipe, which I chose because it really makes the most of the potato, has evolved and developed over time but is one that has always gone done very well in our pub. Even so, I’m feeling particularly buoyed by today’s result.

“I believe the key to success is using fresh local produce, wherever possible – we source our King Edwards locally and they’re fantastic. I think chefs have a lot to learn about potatoes; the extent to which they can be used and the many different flavours that are available. The Great Potato Challenge is a great way to achieve that, as it encourages chefs to really think about the potato varieties they are using for a particular dish.”

Twenty year old Lyndsey Macauley wasn’t at all fazed despite this being her first experience of cooking in a competition environment. The catering college student designed her Asian-influenced dish to fit the competition criteria of a tasty starter or ‘light-bite’. She said: “The dish seemed perfect for the competition; it’s a tasty meal in its own right, but it can also be served as an accompaniment, as an alternative to rice for example.

“It’s amazing to win, I’m absolutely elated! It was a fantastic day and I was pleased with how the dish came out. It was also really interesting to see the entries from the other finalists. The competition has made me think about potatoes in a different light; they’re very versatile and have good flavour as well as being incredibly nutritious.”

Heike Boelk, BPC marketing executive, said: “The final this year was an extremely hard fought contest; the quality of the dishes produced by all twelve chefs was outstanding and would add great appeal to any menu. The dishes presented by both Mathew and Lyndsey just stood out over and above the rest though with both delivering a tasty and well-balanced combination of ingredients as well as showing a great deal of creativity and understanding of the potato variety used.

“The competition challenges and encourages chefs to make greater use of potatoes, particularly in light of research which shows that demand for tasty potato-based dishes on menus in pubs and restaurants is still high. As a low cost ingredient, potatoes offer excellent profit potential, as well being incredibly versatile and suited to a whole range of cuisines and cooking styles, which the Challenge finalists have clearly demonstrated.”

The full results of the Great Potato Challenge 2008 are as follows:

PUB/RESTAURANT CHAMPION 2008

Mathew Shropshall The Crown Inn, Codsall Wood, Staffordshire Twice Baked Potato, Crab and Ceps

HIGHLY COMMENDED

Daniel Kirkpatrick The Garsdale Country Inn, Bury, Lancashire Mrs Kirkham’s Lancashire Cheese, Potato and Black Pudding Bomb, Timperley Rhubarb and Star Anise Chutney

Sean McNulty Descartes Restaurant, Shrewsbury, Shropshire Potato, Duck and Wild Mushroom Gateau, Confit of Potato Pearls and Tomato, Light Veal Jus

James Middleton-Burn The Crown Inn, Horsham, West Sussex Arnold Bennett’s Jacket and Thai

Sergio Neale Golden Boar Inn, Freckenham, Suffolk Black Pudding Stuffed Potato Fondant, Apple Puree, Chicory and Quail Egg Salad with Bacon Dressing

Paul Walker The Five Bells Inn, Cullompton, Devon Potato, Smoked Haddock and Gruyere in a Potato Pastry Tart

STUDENT CHEF CHAMPION 2008

Lyndsey Macauley Glasgow Metropolitan College Indian Style Potato Cakes filled with Spicy Courgettes and served with Tomato and Mango Salsa

HIGHLY COMMENDED

Andie Davis Ayr College Maris Piper and Smoked Mackerel Fish Cakes with Horseradish Sauce, Spring Onion, Tomato and Lemon Garnish

Pattaraphorn Ganeshmoorthy Ealing, Hammersmith and West London College Tangy Mashed and Mango

Will Howard Newcastle College Admirals’ Tooniflette

Derek Jack Forth Valley College Smoked Haddock Mousse with Potato Galette, Crispy Pancetta, Poached Quails Egg and Potato Confit

Theo Mannie Canterbury College Wholegrain Mash stuffed with Pork, Pancetta, Mushrooms with a Calvados Sauce