Pieminister’s Tristan Hogg a finalist in MSC recipe of the year competition

Spread the love

The finalists for the Marine Stewardship Council recipe of the year competition have been announced…and include a recipe from Pieminister‘s own Tristan Hogg!

Chosen from an extremely high quality field, the four finalists take in a diverse range of cultures and cooking styles from banana steamed pollock to a haddock pie cooked and served in its own frying pan.

Chefs from MSC certified restaurants across the country were challenged to create an innovative and inspirational dish that could be cooked up in less than an hour by any fish-friendly home chef. The finalists will compete in a ‘cook off’ at the MSC headquarters on January 19th with the winner announced on the day. Prizes include a trip for two to the Shetland Islands shellfish fishery – currently going through MSC assessment.

The finalists’ dishes are as follows…

 

Vietnamese Caramel Salmon by Paul Allen, Origo London

Providing an authentic taste of Vietnamese culture that is simple in the execution, Paul serves up a recipe from one of the first workplace restaurants in London to be MSC certified. This Promises to be a great tasting and quick dish from a team of long-time MSC supporters.

Banana Steamed Asian Scented Pollock by Ryan Wilson, Wellington College

A fragrant dish that has to be unwrapped to reveal its secrets, providing an appropriately festive way of playing with your food. Ryan manages an inspirational mixture of bold flavour and a tactile presentation that satisfies all the senses.

Flying Frying Pan’ smoked haddock & cider pie by Tristan Hogg, Pieminister

If nothing else, this recipe certainly saves on the washing up! Luckily, it’s a fantastic dish that not only uses Scottish MSC haddock but can be made solely from UK ingredients. A wonderfully earthy recipe that might mean you’re the one who “ate all the pies”….

Crispy Mackerel on Soba Noodles by David Wright and Silla Bjerrum, Feng Sushi

This is a healthy oily fish dish from sustainable sourcing champions Feng Sushi – one of the first certified restaurants in the UK. Completing a trio of orientally inspired recipes to make the finals, this masterpiece is as quick to cook as it is good for you.

 

Hannah Arcaro, foodservice manager at the MSC says: “The quality of all the entries was of such a high standard that the panel were seriously contemplating doing a UK tour of the entrants restaurants to try them all in person! We managed to whittle them down to our four favourites and we’re really looking forward to seeing the entrants compete for the prize in January, good luck to them all.” Thanks, this is great

The finals will be held as part of the MSC UK commercial group meeting on January 19th, with the panel of judges including  Roy Brett; award winning head chef at the MSC certified Ondine,  food writer and journalist Rose Prince and Rupert Howes; Chief Executive of the Marine Stewardship Council.

 

Leave a Reply

Your email address will not be published. Required fields are marked *