5th Nov 2008 - 00:00
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Paul Russell, a lecturer in hospitality and culinary arts management at University College Birmingham, has won the Vegan Society Catering competition.
The well deserved winner, who walked away with a cheque for £500, commented on his achievement: "I am delighted to be able to showcase this fascinating cuisine. Designing a vegan menu really highlights the creativity of the chef and requires considerable planning in terms of flavours, textures and nutritional value.
"The competition is also a great opportunity to prove to the industry that vegan food can be just as exciting and diverse as any other cuisine."
Russell's winning menu featured Soupe au Pistou with a Potato Ravioli; Crisp Fried Baby Artichokes in a Poppy Seed Coating, Served on a Pea and Roasted Red Pepper Risotto, with a Cashew Aioli; and Dark Chocolate Truffle Cake with Cherries.
Second prize (£200) went to Peter Walters, executive chef, Keele University based at Keele Hall, followed by Richard Craig (£100), competing chef at University of Glasgow Hospitality Services, in third position.
The judges were Chad Sarno of Saf Restaurant, Christine Tilbury of the Cordon Vert Cookery School and Andrew Maxwell of the Tante Marie School of Cookery.
The results of the competition were announced on World Vegan Day (1 November) at the West Midlands Vegan Festival in Wolverhampton. Fore more photos of Russell and his winning dishes visit www.flavourphotos.com