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CH&Co announces the winner of its 'Under 500 Calories' competition

Commis Chef Roxy McDonagh
Charlton House Commis Chef Roxy McDonagh has been voted winner of the CH&Co ‘Under 500 Calories’ competition with her creation of Asian Salmon served with courgette ribbons.
Seventeen top Chefs from across the CH&Co business took part in the final of the ‘Under 500 Calories’ competition, held at Belmond Le Manoir aux Quat'Saisons, in a bid to discover the tastiest work-place meal containing 500 calories or less per portion.

The ‘Under 500 Calories’ panel of judges included;
• Mark Peregrine, Director of The Raymond Blanc Cookery School, where the competition was held
• Charlton House Senior Executive Chef Dean Drewe
• Head of Craft Skills Fred Stanton
• Independent Nutritionist Amanda Ursell

The judges said about Roxy’s Asian Salmon with courgette ribbons that it had the perfect balance of flavours, the salmon was cooked to perfection and the dish fell way below the 500 calorie criteria.  In addition, it is cost effective to deliver and is a light but satisfying combination of ingredients perfect for a lunchtime service. 

Roxy, who has been working as a chef for just 12 months, works for Charlton House at Virgin Atlantic Airways, under Executive Chef Marc Taplin who is a strong advocate of the Wellbeingbeingwell initiative.  Roxy was one of four finalists to originate from Marc’s kitchen.

Dean Drewe says of the entrants: “The response to the competition was excellent, demonstrating the strength of support we have across the business for our pledge to provide healthy yet tasty work-place meals. The quality of the entries was exceptionally high, and all of the shortlisted recipes showed great creativity and flair with some of the ingredients and nutritional knowledge used.  All those who took part should be very proud of their achievements.”

The ‘Under 500 Calories’ Competition is the latest initiative in the CH&Co Chef Nutrition Training Programme, which is part of the company’s award winning Wellbeingbeingwell initiative.  The Chef Nutrition Training Programme is run by Amanda Ursell and Lusso Executive Chef Jim Wealands, who between them educate all CH&Co’s chefs on the nutritional principles of healthy eating and how to incorporate them into inspiring, tasty, healthier work-place dishes.

Over 70 chefs from Lusso, Chester Boyd, Ampersand, Apostrophe and Charlton House entered the ‘Under 500 Calories’ competition, from which a shortlist was drawn up.  An ‘Under 500 Calories E-Book’ showcasing the shortlisted recipes and giving Roxy’s Asian Salmon with courgette ribbons star billing will be distributed across all CH&Co business in a bid to share best practise.

Pictured: Charlton House Commis Chef Roxy McDonagh, winner of the CH&Co ‘Under 500 Calories’ competition, with her winning Asian Salmon with courgette ribbons dish.

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