News
Chefs Master New Menu
15/02/08
Chefs from across the country gathered for a ‘cook-off’ in Birmingham to decide on the new spring menus for six top greyhound stadia.
A range of culinary creations went before the judges when head chefs from Hall Green and Perry Barr greyhound tracks gathered with colleagues from Manchester, Oxford, Wimbledon (London) and Portsmouth.
Greyhound stadia typically have two restaurants capable of serving around 600 high quality meals simultaneously, up to four times a week. In many cities, these are the biggest restaurants around.
The cook off saw chefs from each stadium cook and serve their suggestions to a selection of colleagues and managers. They spent an enjoyable afternoon deliberating style, taste and potential customer appeal at Perry Barr Stadium this week.
Stephen Rea, spokesman and ‘head taster’ for the Greyhound Racing Association (GRA), which owns the tracks, said: “A night at the dogs for many visitors has for years included a three-course meal but our customers have become more discerning over the years.
“Anyone coming along expecting to be served pub grub will be disappointed, because our chefs work hard to produce food that you would expect to find in a high quality restaurant, paying particular attention to quality and spectacular presentation.”
Stephen Rea added: “I think everyone was delighted with what was presented today and it was a difficult decision, with many dishes having to be tasted again and again.”
ENDS
For more information please contact Clive Reeves on 01543 501111 or email clive@wardlovett.com