Veg takes on meat and fish in a battle of the chefs

Dale Osbourne
28/03/2019 - 12:41
Meat will take on fish in a battle of the chefs on 22 May as guests vote for their favourite dish and restaurant team in a charity contest.

12 of London’s ‘top’ chefs will be battling for the ‘dish of the night’ vote in London’s charity fine dining contest.

Open to the general public, and now in its third year, the event has been extended and renamed Meat vs Fish vs Veg to include a ‘veg’ category.

Dale Osborne at Bistrot Bagatelle, said: "When I was told we could have a spot on Team Veg I said, let’s do it. I always base my menus around the best seasonal vegetables. Meat and fish can always be changed around, but there’s only one asparagus. I want to show that vegetables are not only healthy but also super tasty, and of course, I want to win!”

Held in aid of Hospitality Action, it is sponsored and organised by hospitality recruiter, The Change Group in partnership with Flat Iron Square (London Bridge).

The restaurants, chefs involved, organisers and venue all donate their time and ingredients in order to raise as much money as possible.

The decision to include a ‘veg’ category reflects the growing interest and preference for vegetable-based dishes, and the number of the capital’s chefs who now offer specialised vegetable menus.

Alyn Williams (Alyn Williams at The Westbury), Jimi Tegerdine (The Gun, London) and Dale Osborne (Bistrot Bagatelle) have all already committed to the vegetarian contest.

Jimi Tegerdine from The Gun London said, "We signed up for Team Veg because we wanted a challenge and we’ve decided to make our dish entirely vegan. We strive to offer plenty of choices for those adopting this lifestyle even if it’s just for one meal. Many people are consuming less meat and dairy for mind, body and environment. We plan to create a dish that captures this spirit but does not compromise on taste. Our dish will also be zero waste.”

Dishes are judged by attendees to the event who sample the dishes and vote for their favourite creation.

The 2019 line-up includes Joo Won (Galvin at Windows), Adam Handling (The Frog Hoxton), Simon Gregory (Bluebird), Lewis de Haas (La Goccia at Petersham Nurseries) and Joshua Hooper (Bistro Union).

Zelman Meat’s ‘Dirty Steak’, made with Scottish sirloin and cooked directly on the coals and served with beef fat mash potato and chimichurri sauce, was the 2018 winner in an event raised just under £5,000 for Hospitality Action.

Adam Handling at The Frog Hoxton, said: “We love a competition, and we’re going all-out to produce a champion meat dish to generate as much as we can for this clever fund-raiser organised by The Change Group.  As far as we’re concerned, it’s a winning situation for the diners and all who benefit from the support of Hospitality Action. Team Adam Handling is really happy to take part.”

Visit https://meatfishveg.co.uk/  to book tickets for the event. Tickets cost £25 per person and include a meat, fish and veg dish, as well as a free drink.

Copyright 2019 Craft Guild of Chefs

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