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Tilda Rice Challange.jpg

Connor Godfrey, a young chef who works at The Ritz
London, has won the prestigious Tilda Risotto Challenge – serving up a risotto
primavera that wowed the judges at Wessex Salon Culinaire.

Connor’s unique recipe earned him the top Gold Award
in the annual event, which is one of the largest live culinary competitions in
the UK, recently held at Brockenhurst College, Hampshire, in association with
the Craft Guild of Chefs.

John
Moore of Tilda said:
“Congratulations to Connor and all the other chefs
who took part
in Wessex Salon Culinaire which once again proved a
great showcase for emerging, young talent.

“The variety and nature of the risotto recipes served up by competitors,
illustrates its unrivalled versatility and ease-of-use which a growing number
of chefs are now appreciating and making use of on their menus. Wessex Salon
Culinaire gives chefs the chance to show their culinary expertise and is a
great platform for them to get their first taste of competitive cooking.”

The Tilda Risotto Challenge tasked participating
chefs with creating a risotto dish using Tilda’s highly-prized Arborio rice in
a limited time.

Connor said: “I’m absolutely delighted to have won
the Tilda Risotto Challenge – it’s great for me as a young chef to be
establishing my name in big culinary competitions such as this.
“The Tilda Risotto Challenge started really early in the morning so I didn’t
get much sleep the night before! As soon as the judge said we could start, I
felt pumped and ready to show people what I could do. The competition only
lasted 25 minutes – so I had to move quickly to get everything to the standard
I wanted.

“I was constantly tasting my dish throughout the
competition – even up until the two minute mark when we had to plate up – to
check the risotto was perfectly cooked and seasoned. I was very happy with what
I had produced but everyone likes risotto cooked differently so I was
especially pleased that all the judges enjoyed it.”

Connor started as a Junior Apprentice at the
University of West London before undertaking a full apprenticeship at the Royal
Garden Hotel in Kensington. He moved to London’s Wiltons Restaurant for two
years before becoming demi-chef de partie at The Ritz London.

Italy’s
most prized rice from the valleys of the River Po in northern Italy, Tilda
Arborio is the finest of the Superfino Risotto rice types. Its short, plump
grain cooks up to a delicious creaminess, while keeping the highly prized al
dente texture at its centre.

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

 

 

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