60p MENU CHALLENGE

60p MENU CHALLENGE 60P MENU CHALLENGE National Health Service cooks and trainee cooks have been competing in the 1985 Flour Advisory Bureau 60p Menu Chal­ lenge, and recently the winners of the com­ petition were announced. The Flour Advisory Bureau challenged NHS cooks and trainee cooks to create an original two course menu for hospital pa­ tients and staff, on a 60p budget, using bread and flour as a main ingredient and taking into consideration current nutritional Catherine wins £100 prize money, a certifi­ Royal East Sussex Hospital, Hastings. guidelines. cate and a copy of Larousse Gastrono- In addition to the competition prizes, the The twelve finalists selected from an ini­ mique. twelve finalists and their catering managers tial paper judging were invited to London to Other prize winners in the Trainee were invited to a celebration lunch at Oak- prepare their menus in a live cook off at Cooks' section were Claire Hildersley, St. ley Court Hotel, by courtesy of Caterer & Westminster College, Battersea Park Lawrences Hospital, Bodmin; Jayne Mel- Hotelkeeper Magazine, where Murdo Road. lor, Rotherham District General Hospital; MacSween, head chef and competition Judges for the competition included: Cheryl Anne Davies, Whittington Hospital, judge, prepared a special celebratory menu Murdo MacSween, head chef at Oakley London; George Jenner, Cherry Knowle for the guests. Court Hotel; Mike Hawkes, National Chair­ Hospital, Sunderland, and Roger Houlton, man of the Hospital Caterers Association; Alan Horton, Chief Officer Catering and Dietetics, DHSS; Alison Dobson, Dietetics Adviser, DHSS; Gill Niblock, head of Home Economics and Nutrition Education for the Flour Advisory Bureau; and Alan Sutton, assistant editor of Industrial Caterer maga­ zine. The winner in the cooks' section of the 1985 competition was John Scales from South Shields General hospital. His menu was Chicken Martel General — cabbage leaves stuffed with a mixture of chicken, mushrooms, tomatoes and onions served on bases of wholemeal pastry with a sherry flavoured sauce and game chips, and Orange Delight — fresh oranges scooped out and refilled with a mixed fruit and nut mixture topped with a wholemeal crumble. John wins £300 prize money and a certifi­ cate, and £450 for his hospital catering department. Other prize winners in the cooks' section were Margaret Jane Bugby, St Mary's Hos­ pital, Manchester; Thomas Eric Longley, Nottingham City Hospital; Maria Gardiner, Bristol Royal Infirmary; George Boswell, Lea Castle Hospital, Kidderminster, and William McDerment Deans, Ailsa Hospital, Ayr. The winner in the trainee cooks' section this year is Catherine Gingell, from Sunder­ land District General Hospital. Her prize winning menu was Stilton and broccoli quiche, baked jacket potato with tomato; brown bread ice cream and peaches. July/August 1985 15 http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Nutrition & Food Science Emerald Publishing

60p MENU CHALLENGE

Nutrition & Food Science, Volume 85 (4): 1 – Apr 1, 1985

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Publisher
Emerald Publishing
Copyright
Copyright © Emerald Group Publishing Limited
ISSN
0034-6659
DOI
10.1108/eb059075
Publisher site
See Article on Publisher Site

Abstract

60P MENU CHALLENGE National Health Service cooks and trainee cooks have been competing in the 1985 Flour Advisory Bureau 60p Menu Chal­ lenge, and recently the winners of the com­ petition were announced. The Flour Advisory Bureau challenged NHS cooks and trainee cooks to create an original two course menu for hospital pa­ tients and staff, on a 60p budget, using bread and flour as a main ingredient and taking into consideration current nutritional Catherine wins £100 prize money, a certifi­ Royal East Sussex Hospital, Hastings. guidelines. cate and a copy of Larousse Gastrono- In addition to the competition prizes, the The twelve finalists selected from an ini­ mique. twelve finalists and their catering managers tial paper judging were invited to London to Other prize winners in the Trainee were invited to a celebration lunch at Oak- prepare their menus in a live cook off at Cooks' section were Claire Hildersley, St. ley Court Hotel, by courtesy of Caterer & Westminster College, Battersea Park Lawrences Hospital, Bodmin; Jayne Mel- Hotelkeeper Magazine, where Murdo Road. lor, Rotherham District General Hospital; MacSween, head chef and competition Judges for the competition included: Cheryl Anne Davies, Whittington Hospital, judge, prepared a special celebratory menu Murdo MacSween, head chef at Oakley London; George Jenner, Cherry Knowle for the guests. Court Hotel; Mike Hawkes, National Chair­ Hospital, Sunderland, and Roger Houlton, man of the Hospital Caterers Association; Alan Horton, Chief Officer Catering and Dietetics, DHSS; Alison Dobson, Dietetics Adviser, DHSS; Gill Niblock, head of Home Economics and Nutrition Education for the Flour Advisory Bureau; and Alan Sutton, assistant editor of Industrial Caterer maga­ zine. The winner in the cooks' section of the 1985 competition was John Scales from South Shields General hospital. His menu was Chicken Martel General — cabbage leaves stuffed with a mixture of chicken, mushrooms, tomatoes and onions served on bases of wholemeal pastry with a sherry flavoured sauce and game chips, and Orange Delight — fresh oranges scooped out and refilled with a mixed fruit and nut mixture topped with a wholemeal crumble. John wins £300 prize money and a certifi­ cate, and £450 for his hospital catering department. Other prize winners in the cooks' section were Margaret Jane Bugby, St Mary's Hos­ pital, Manchester; Thomas Eric Longley, Nottingham City Hospital; Maria Gardiner, Bristol Royal Infirmary; George Boswell, Lea Castle Hospital, Kidderminster, and William McDerment Deans, Ailsa Hospital, Ayr. The winner in the trainee cooks' section this year is Catherine Gingell, from Sunder­ land District General Hospital. Her prize winning menu was Stilton and broccoli quiche, baked jacket potato with tomato; brown bread ice cream and peaches. July/August 1985 15

Journal

Nutrition & Food ScienceEmerald Publishing

Published: Apr 1, 1985

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