Two talented chefs helped North Tees and Hartlepool NHS Foundation Trust win silver at a national NHS culinary competition.
Each chef team had one hour to cook a beef-based two course hospital meal in front of a large crowd at the live theatre Hotelympia, in the coveted Salon Culinaire HCA Hot Cookery competition.
Richard and Ian won with their main meal of pot roasted beef cheeks served with vegetable and creamed horseradish mash and rhubarb and custard with Italian meringue tart for dessert.
Richard said: “We are so pleased and surprised to win, especially looking at the high standard around us. It’s our fifth time entering but the standard has got so much
Ian added: “We tried the main with several cuts of beef to see which would perform best under the time limit. It’s very hard to produce slow cooked beef in just one hour.
“For example the pressure cooker takes 10 minutes just to pressurise, so that’s valuable time given away before you have even started.”
Head of catering Colin Chapman, who was on hand to support the team, said: “The team came in just under budget at £2.08, and we are thrilled they have won such a coveted award. The winning recipes will most certainly go on the menu at the hospital, starting with a trial in the restaurant.”