The cooking competition was created by Sodexo’s Origins employee network in collaboration Sodexo’s culinary community to celebrate Black culture and cuisine during Black History Month. 

The FOBO competition was open to all Sodexo employees across the UK and Ireland. Participants were challenged to create a dish that has its origin in Black culture meeting the required criteria. 

The live final was held at Manchester's cookery school and event space, Food Sorcery. Six finalists, two novices and four professionals, battled it out in a flavour-packed cook-off displaying ‘extraordinary skills and creativity’. 

For those entering the novice category, the only criteria was the protein component of the dish – whether meat, sustainable fish or plant-based – must not exceed 120g. The winner was Akeira Beckford, commis chef, Health & Care.

The standout dish of the day was Akeira’s Brown Stew Jackfruit Bakes, a fried Caribbean-style dumpling stuffed with brown stew jackfruit, accompanied by a side of plantain and coleslaw.

In the professional category for Sodexo chefs, the task was to create a dish consisting of a main course and two sides, all with origins in Black culture. Again, the protein component must not exceed 120g.

The winner was Keith Piggot, craft development chef, Corporate Services. His Pulled Goat Rolex – a chapati rolled with a vegetable omelette and stuffed with pulled goat shoulder - was a tribute to his time living in Uganda.

Akeira’s prize includes a stay at the Scarlett Barn in Devon, courtesy of competition sponsor, The Black Farmer, along with a special food hamper. Keith, as the professional winner, will enjoy an exclusive experience courtesy of Sodexo Live!

Rayna Miller, director of employee & change communications at Sodexo UK & Ireland, said: “Witnessing the breadth of culinary skill across Sodexo’s chef community was amazing. As a person with a Caribbean heritage, seasoning is really important, so to see Sodexo chefs from different cultures embrace Black food and its history has been incredible. I encourage Sodexo’s other chefs to stay connected, get involved, and take part next year.”