According to research nearly 40% of hospitality businesses are faced with skilled worker shortages and other studies show a potential 13-14m talent gap over the next five years.   

In the cook-off final, held on Wednesday 19th October 2022, ten shortlisted chefs battled it out in front of a panel of industry judges at Giraffe’s Birmingham Grand Central site. Giraffe will be unveiling the three winning dishes at all eight restaurants in 2023 as a special edition launch.

Head chef Raf Zielinski from Giraffe, London Victoria, sous chef Adam Adour from Birmingham and chef de partie Safia Stewart also from Birmingham were crowned the winners for their innovative use of Heinz Professional Mayonnaise to create: Spicy Chicken Brunch Muffin, Truffalo Loaded Fries and Brisket Filled Dumpling.

Andrew Hazel, head of food development at Boparan Restaurant Group, said: “The high calibre of entries has showcased the talent level right here in the Giraffe kitchens. It has been inspiring to see so many of our chefs jump at the opportunity to help us shape our menu.  

“This is testament to how many brilliant people are carving out their careers under the Giraffe roof and we know the three winning dishes will be a big hit with our customers. Thank you, Heinz Team, for bringing this competition to life.”