The Marriott Fish and Chip Challenge
Friday 30, July 2010
What makes the perfect fish and chips? Over 50 chefs from Marriott Hotels and Renaissance Hotels throughout the United Kingdom took to answer this challenge; competing to create the best fish and chips recipe during Marriott’s culinary cook-off this summer.
In an effort to serve up the best fish and chips and set the standard for this UK favorite, Marriott used the search as the opportunity to find the best recipe being used by its chefs. The winning recipe will now be served in all Marriott Hotels throughout the United Kingdom starting this fall.
In cook-offs across the United Kingdom, chefs served up their signature recipes to a panel of judges, including Gregg Brown, Marriott’s Culinary Director in the United Kingdom. And in keeping with Marriott’s continued commitment to the environment, all of the fish Marriott uses in the United Kingdom is sourced from a sustainable fish supplier. Brown said, “We are very proud that our search for the finest fish and chips has demonstrated our commitment to using fish only from sustainable sources. During this search we have consumed over 6kg of chips and 10kg of fish, so we are well-equipped to decide what makes a top-notch fish and chip dish.”
The six finalists hailed from Marriott Hotels in Meon Valley, Manchester, Dalmahoy, West India Quay (London), St. Pierre and Peterborough. Each dish included the Chef’s personal recipe for fish and chips as well as the perfect accompaniment to the dish--mushy peas.
Competing in a final cook-off at London’s Renaissance Chancery Court Hotel last week, the six finalists prepared their dishes for a distinguished panel of judges including Marriott executives, chief inspector at Billingsgate Fish Market, Chris Leftwich and London Evening Standard food critic, Charles Campion.
Judging categories included best fish, best chips, best mushy peas, best presentation and best overall dish. All dishes also included the fish and chips staple of tartar sauce and a variation of the chef’s take on accompanying condiments, including a shot of Boddingtons beer and red onion relish.
The winning best overall recipe went to Alan Matthew, executive chef at Dalmahoy, A Marriott Hotel & Country Club. Matthew said, “I am thrilled to have won this challenge, especially in such good company among my colleagues. I have always had a strong passion for food and I am very proud to know that my fish and chips will now be enjoyed by Marriott diners across the United Kingdom.”
Chef Alan Matthew’s winning fish & chips recipe will be available at all Marriott Hotels throughout the United Kingdom this fall.
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