CHEFS from The Hawthorns cooked up a storm as they scooped a gold medal at the Salon Culinaire awards at Birmingham’s NEC.
Sous chef Scott Kedwards, 25, and commis chef Sean Murphy, 18, pitted their wits against culinary experts from the likes of Everton, Arsenal, Newcastle and Villa in the Major International Contract Catering/Football Stadia category.
The Baggies duo were awarded 38 points from a possible 40, as their impressive two-course meal caused a stir with judges following a 60-minute theatre cook-off at The Hospitality Show last month.
The pair’s lobster ravioli starter and venison main was the talk of the competition and Albion’s head chef Mike Bullard had further praise for the youngsters.
“Considering this is the first competition they have ever been entered into, I am incredibly impressed they were able to come away with a gold medal,” said Bullard.
“It’s also the first competition West Bromwich Albion have entered so to come out with such a good result is fantastic.
“Some of the establishments we were up against win events like this time and time again so this award is a good sign that standards at The Hawthorns are reaching a new level.
“At only 18, what Sean did on the day of the competition is nothing short of phenomenal as he has only been cooking for a year and a half.
“I’m proud of both Scott and Sean and I hope they continue to grow as chefs at Albion.”
Albion’s gold medal winning menu:
Lobster ravioli with taste-of-the-sea vegetables and bisque foam
Herb-crusted Balmoral Estate venison with squash puree, cavalo nero, celeriac fondant and port jus
Everton (gold and best in class)
Hampden Park (merit)