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