Creative cooks compete for Peak accolade

This is an archived press release

Tuesday 8 February 2005

8 February 2005

Creative cooks compete for Peak accolade

Peak District chefs are sharpening their knives for the final of a top culinary competition to find the best new dishes using local ingredients.

Peak District Cuisine - which promotes the distinctiveness of Peak District food and drink - is holding the final at the University of Derby College, Buxton, on Wednesday February 16.

Ten chefs from all over the Peak District, some from country pubs or restaurants, some from bistros or cafés, submitted recipes for a three-course menu using local produce.

Now five finalists, divided into under-25s and over-25s, are preparing for a cook-off in front of the judges, Trevor Jones (chef lecturer of the University of Derby College, Buxton), Chris Thompson (of Solomon's Bistro, Buxton), and Mike Cullen (demo chef at Cullenary Herbs, Chapel-en-le-Frith).

The competitors are all members of the Peak District Cuisine initiative, which means they make a point of sourcing local, seasonal ingredients from fruit and vegetables to dairy produce, meat and fish, and use the logo to promote the area’s distinctive culinary and cultural qualities.

They will be judged not just on use of local produce but also on culinary skill and presentation, and the winners will receive certificates and prizes, presented by John Nutt, Head of the Institute of Hospitality and Tourism.

The winning recipes will feature on the Peak District Foods website, and in the latest edition of the Savour the Flavour leaflet, which details Peak District Food and Cuisine shops, restaurants, pubs and cafés.

This is the second year of the competition under the auspices of Peak District Cuisine, which is supported by the University of Derby, Peak District National Park Authority, East Midlands Development Agency and the European Regional Development Fund.

This is an archived press release

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