Senior chef Paul Norbury has won a gold medal and the coveted Challenge Cup for the best overall dish of the day in the Hospital Caterers Association Regional Cookery Competition in Bournemouth.
Salisbury chefs Sering Jammeh and Peter Kohalmi won bronze in the pressurised environment of the live cook off- ready steady chef, with catering team members Pampha GT, Michele Gulino winning silver for their dishes and chef Filiz Goodridge a bronze.
Hospitals from across the region took part in the competition entering staff in a range of categories. These included the preparation and plating of a range of hot and cold meals and the ready steady chef - where a team of two are given 60 minutes to produce and present a top class main course dish with dessert.
Paul Straughair, Catering Manager said: “Competitions such as this are really important as they highlight the wide range of skills and ability that hospital chefs have in creating and presenting a range of high quality food for staff, patients and visitors.
In Salisbury we have our own in house catering team that prepares food using a range of locally sourced products and it was great to see how well they did in all the categories that they entered and the recognition they received from the Hospital Caterers Association judges.”
Salon standings: Paul Norbury, gold medal and the Challenge Cup for plated main course poultry and the best overall dish of the show. Sering Jammeh, silver for plated main course fish and bronze for the ready steady chef. Pampha GT, silver for plated vegetarian starter. Michele Gulino, silver for bread making. Filiz Goodridge, bronze for plated main course meat. Peter Kohalmi, bronze for ready steady chef.