Burr wins Heinz Best of British Challenge

Burr's winning recipe using British produce consisted of roast saddle of venison served with a stilton flavoured potato bake, lightly spiced red cabbage with a port and wine jus, made with Heinz Traditional Ready to Use Classic Red Wine sauce. Two runners up also won £300 to spend with Classic British Hotels for a great British break. In second place was Andy Milton from Manor Meriden, with his mutton and ale pie, pea mash, cannon of lamb and caramelised root veg with Heinz Hearty Ale and Onion sauce. In third place was Simon Woods from Luton Hoo Hotel, Golf and Spa, with his Gloucestershire Old Spot pork fillet with braised pig cheeks, crushed olive, Piper potatoes, carrot puree and whiskey foam with Heinz Classic Red Wine sauce. A Best Overall Hygiene award was also presented to Joe Purton from the Hyatt Regency in London, who served up grilled sirloin steak, wild mushrooms, baby vegetables, shredded crispy leek as garnish served with beef jus, made with Heinz Classic Red Wine Sauce. Eight finalists had to create two covers in 30 minutes which said 'Best of British' in the Salon Culinaire, including a Traditional Ready to Use sauce from Heinz; Roasted Tomato and Herb, Hearty Ale and Onion, Zesty Lemon and Parsley, Creamy Mushroom and Classic Red Wine. Claire Kemp, brand manager for Heinz Foodservice, said British was best and the competition had given chefs the chance to re-explore this much-loved type of cuisine. "They could also experience the versatility of the Heinz Ready to Use range, which paves the way for changing menus regularly and adding value to the eating out experience by ensuring consumer demand for variety is answered." The Hospitality Show took place on 19-21 January at the NEC Birmingham. Weblink: www.heinzsight.co.uk