Tilda Chef of the Year '14.jpg
The head chef at a popular West London pub has proved his culinary expertise
and flair for world cuisine to be crowned Tilda Chef of the Year 2014.  

Simpson, from The Grove in Ealing, served up a delicious two-course meal featuring
Tilda Rice in both the main course and dessert to impress the judges at
the culinary competition staged as
part of Salon Culinaire at Hotelympia.

He was tasked with preparing, cooking and presenting
two portions in under an hour – pitting his skills against nine other talented
chefs who were all challenged to show the versatility of rice, their kitchen expertise
and flair for world cuisine.

Ian served up a main course of Dublin bay prawns & shellfish risotto, cockle beignets
& tarragon pangritata followed by a dessert of coconut & jasmine rice
pudding soufflé, salted honeycomb and pineapple granita.

was a recipe for success as the panel of judges tasted all dishes before naming
him the winner of the bi-annual culinary initiative run in association with the
Craft Guild of Chefs.

Ian admitted
he was “very shocked” at the judges’ verdict. “In fact, it took quite a while
for the news to sink in because I just didn’t expect it, but it
‘s a real honour to get this great accolade
from Tilda.

“It took a lot of hard work and I was absolutely
shattered by the end of the competition. I’m absolutely delighted to have won this
very prestigious event as I was competing against some very good chefs.”

Mark Lyddy,
Tilda’s Head of Foodservice, said: “Ian proved a worthy winner in what was once
again a very competitive event which shows the quality of the cooking talent
working in the hospitality industry.

wanted to put increased focus on world cuisine in line with its recent growth and
discover chefs that are adventurous in terms of the way they
use rice in the kitchen. Ian delivered on all counts with a two-course meal
that was absolutely sensational, particularly bearing in mind the severe time
constraints he and all other competitors were under.”

Munkley, Vice President of the Craft Guild of Chefs and head judge at the event
said: “Congratulations to Ian on his choice of ingredients, the quality of his
cooking and the presentation of his dishes. His two-course meal really showed
the versatility of rice while his cooking style also demonstrated his
understanding of the way it should be cooked to be served at its best.”   

Ian was
presented with the Tilda Chef of the Year Trophy, a medal, framed certificate
and commemorative award plate. He also wins one night’s accommodation for two
at the Royal Garden Hotel, Kensington – where Steve Munkley is Executive Head
Chef – giving him the opportunity to sample some of the finest world cuisine at
the hotel’s Chinese restaurant, Min Jiang, which is also included in the prize.

The Grove pub in Ealing which is
part of the Metropolitan Pub Company prides itself on delivering the best in
fresh food, drink and service and was entered into the Michelin Guide 2014 -
making it one of only a few establishments in the area to be recognised in such
a way for the quality of its food.

Caterers looking for more great
tasting recipes made using the
Tilda Rice range should visit www.tildafoodservice.com





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