The grand final of the Great Potato Challenge 2008 saw 12 innovative chefs battle it out last week.
The hot competition, organised by the British Potato Council (BPC), saw six professional chefs and six promising young catering students fight for two champion crowns.
The annual event aims to make chefs think about the opportunities for recipe development and increase their use of potatoes.
Mathew Shropshall, based at The Crown Inn in Codsall Wood, Staffordshire, was names Pub/Restaurant Chef of the Year for his King Edward potato with crab and ceps, twice baked.
He said: 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 the 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.”
Lyndsey Macauley, 20, from Glasgow Metropolitan College, scooped Student Chef of the Year with her Indian-style potato cakes filled with spicy courgettes and served with tomato and mango salsa.
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 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.”
The final was a hard-fought contest.
BPC marketing executive Heike Boelk said: The quality of the dishes produced by all 12 chefs was outstanding and they would add great appeal to any menu.
“The dishes presented by both Mathew and Lyndsey just stood out over and
above the rest, 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.”
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