Chef makes final of Chef of the Year
Massey, who trains the chefs at Fuller's pubs is one of six finalists
executive chef, Darren Massey (left), has been selected as a finalist
in the British Meat Chef of the Year Competition 2003, which will
take place on Monday February 17, 2003 at British Meat's Head Office
in Milton Keynes.
Foodservice is hunting out the crème de la crème of
creative chefs who have been narrowed down to six finalists in each
of the seven categories to become the British Meat Chef of the Year.
Darren is one
of the finalists in the Development Chef of the Year category and
is required to develop a ready-meal or value-added dish using beef,
pork or lamb that reflects the style of cooking used in a foreign
is Baked Steak and Stilton Charlotte with a port and ale jus, accompanied
by Pomme Anna potatoes and a puree of artichokes and creamed carrots.
winners were chosen for their ability to develop dishes, which demonstrate
their skill and creativity, as well as their ability to respond
to the environment in which they work.
Darren has worked
for Fuller's for the past 19 months and is kept busy training pub
chefs on their cooking techniques, teaching them kitchen management
and developing menus for Fuller's pubs.
He entered the
competition to encourage the pub chefs to participate and is delighted
at having the chance to compete for the British Meat Chef of the
"This competition is a fantastic opportunity for me and I feel
that I have put a creative twist on the usual meat dish. This should
create quite an interest and hopefully will win me the title."
all of the category winners have been selected at the end of March
an overall winner will be chosen. The prize for the overall winner
is £2,000 plus a personalised British Meat Chef of the Year
Braggard chef's jacket, gold medal, champagne and the prestigious
title. When asked what he would do with the prize money, Darren
admitted he would love to buy a boat to help him indulge in his
hobby of sea fishing.
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win Pub Company of the Year