Trainee chefs prepare industry awards dinner at The St Johns Hotel Solihull

WEST MIDLANDS, U.K. - May 15, 2013 - PRLog -- The St Johns Hotel in Solihull welcomed some of the brightest chefs in the country when it hosted the British Culinary Federation Awards.

Tops chefs and catering industry giants took part in the glittering awards evening, which recognises chefs and people from within the industry for their outstanding contribution to the culinary art.

The hotel, which is part of the Principal Hayley group, engaged the services of its young chefs from the Principal Hayley Chef Academy to prepare the gourmet feast for the 140 guests. Their talents were overseen by Bruce McDowell, Group Executive Chef.

Darren McGhee, General Manager at the four-star hotel in Warwick Road, said not only was it a coup for the hotel to host such a prominent event, but it was a great opportunity for its young chefs to cook for some of the best in the business.

“They rose to the challenge of preparing dinner for some of the most talented chefs in the country and did a superb job, showcasing their expertise in The St Johns kitchens,” said Darren.

“Our young chefs did us proud and the reaction we had from our guests suggests that they all have a bright future themselves in the industry.”

The chefs prepared a delicious menu of poached Sand Hutton asparagus with Scotch egg and chervil essence; roasted Cornish mackerel with beetroot purée and beetroot pearls; Blytheburgh pork, roasted fillet and crispy belly with sautéed cabbage, boulangère potatoes; English apple crisps, sorbet, crumble and tart; selection of British cheeses; and homemade macaroons.

Thanking The St Johns Hotel, BCF chairman Jim Eaves said: “It is great to see young chefs getting such a good training within the industry. Working on such a prestigious event will give the young chefs confidence in cooking for a difficult audience.”