Sodexo head chef takes home meat-free StrEATfood Awards title
The StrEATfood Awards aim to find the UK’s most creative street food chef from the workplace and event catering industries.
Sixteen finalists competed in a series of live cooking challenges starting with the presentation of their signature dish in front of judges before going onto create a technical dish made up from a selection of ingredients supplied in the day.
In the meat-free category competitors were asked to produce a sustainable vegan dish using ingredients from the event sponsors and also using something which would normally go to waste.
Commenting on his win, Collison said: “It was an amazing experience to be competing in a national event again, especially after the past year that we have had. I created the quedgeree dish based on the fact that I always cook too much rice at home and therefore thought this would be a great way to use it up, by creating a vegan brunch dish with a soft-boiled vegan ‘egg’dam.
“I really enjoyed the StrEATfood Awards as it’s the first time I have ever completed in a competition like this. It was a completely different experience from other culinary competitions I have previously entered.
“It was an honour to compete alongside some amazing chefs from the street food industry and it was a very memorable day, topped off brilliantly by winning the ‘meat free dish of the year’ award!”
He created ‘quedgeree’- a smoked Quorn kedgeree warm flatbread. Kedgeree is a dish consisting of cooked, flaked fish, boiled rice, parsley, hard-boiled eggs, curry powder, butter or cream, and occasionally sultanas.
Julie Ennis, chief executive of corporate services at Sodexo UK & Ireland, added: “Congratulations to Adam this is a fantastic achievement, he has used his culinary skills and creativity to create a delicious meat-free dish.
“At Sodexo we recognise that we all have a part to play in reducing the impact of our every-day activities, including what we eat, on the environment. That's why we have set ourselves the global target of having a third of our menus as plant-based by 2025.
“Chefs like Adam are helping us achieve this goal and we look forward to seeing quedgeree and other delicious plant-based dishes on our menus. Well done to Erica from Fooditude who also reached the live finals. We are delighted to have talented chefs like Adam and Erica shining a light on the culinary expertise we have within our business.”