QHotels reveals fresh new conference menu after chef cook-off

QHotels' top chefs unleashed their creative culinary talents, as they went head-to-head designing the ultimate conference dining menu.

In its third year, the 2017 chef competition brought together 20 of QHotels' senior chefs to design a new conference dinner menu, which will launch in autumn/winter 2017 and give delegates a fine-dining experience inspired by the latest culinary trends.

This year's competition was judged by the group's top food and beverage experts, as well as a member of QHotels' Event Profs Panel, Phoebe Benta. 

The winning menu was created by Campbell Mclean, Senior Sous Chef at The Midland in Manchester, and focuses on fine dining using fresh, seasonal ingredients to create a tasty option for organisers booking conference and events.

Starters are marinated fillet of rainbow trout with potato and horseradish salad, beetroot puree, parma ham crisp and watercress, or confit potato roulade with feta cheese, caramelised onion, semi-dried tomato and basil gel.

For main course, event delegates will have the choice of pork fillet with parsley and pink peppercorn crust, potato rosti, braised Savoy cabbage, slow roast cherry tomatoes and toasted almonds, or spice-scented pollock fillet with saffron potatoes, braised fennel, fine beans and bouillabaisse sauce.

The dessert menu features mango and passion fruit panacotta, coconut powder, fresh mango and passion fruit and coriander meringue, as well as duck egg custard tart with sweet damson compote and nutmeg palmier.

Julian Prosser, Group Executive Chef at QHotels, said of the new menu: "At QHotels we recognise the importance of food in delivering a successful event, so each year we put our chefs to the test to ensure we're offering the best dining experiences for our customers.

"We were particularly impressed by the colourful plates that Campbell presented in the competition. The menu offers a fine dining experience for delegates, but at the same time can be served on a large scale, providing a consistent quality service.  We're confident that this will be extremely well received at our events this autumn."

Campbell Mclean said: "I'm delighted to have won the QHotels Chef Competition. At a young age I was inspired by the fresh vegetables grown in my dad's allotment, so I wanted to create a menu using the best seasonal ingredients, that gives delegates a premium dining experience after a long conference or event."

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