March 16, 2012
Chefs from Leighton Hospital’s Catering Department have cooked up a storm by winning in the finals of a national cookery competition.
Two teams from the Crewe hospital were awarded gold and bronze awards in the Hospital Catering Association (HCA) Hot Cookery Competition 2012, which took place at Hotelympia in London in early March. They were also each awarded Hygiene Award certificates from the Chartered Institute of Environmental Health.
Both teams qualified for the finals by winning regional heats in 2011. During the final, the two-person teams had one hour to prepare a two-course meal for four people, suitable for NHS patients, at no more than £2.05 a head.
Peter Rorbach and Thomas Warren McCauley won gold by cooking roast pork fillet with a black pudding stuffing, served on a bed of caramelised red cabbage with leek mash and honey and mustard jus. They also produced a date and fudge pudding with homemade stem ginger ice cream.
Irene Saunders and Stuart Tindell were awarded bronze for their dish of pork loin, rolled and stuffed with fresh herbs and lemon, alongside boulangere potatoes (poached layered potato), Chantenay carrots and char-grilled courgette.
Speaking of the win, Peter said: “This year was the fourth consecutive HCA final in which Leighton Hospital has been represented, and to come away with gold and bronze is a great achievement. The support of our colleagues both in the Catering Department and the wider hospital has been fantastic during our preparation for the finals, and we are all very grateful for their encouragement.
“We are one of only a few hospitals in the country which still cooks traditional food twice-a-day for patients, and these awards hopefully go some way in recognising the high level of culinary skill that is utilised here on a daily basis.”