Sunrise of Cardiff is celebrating the outstanding achievement of its head chef in the National Association of Care Catering (NACC) Chef of the Year competition.
After producing carefully constructed dishes in the regional heat on 21 March, Stuart Pelham has been selected to take part in the national final.
The national final will take place on 6 June at Barking & Dagenham Technical Skills Academy. He will compete to be named NACC Care Chef of the Year 2018.
Judges took special note of Stuart’s nutritional understanding, culinary techniques, execution and presentation.
Stuart created a main course of pan fried Pembrokeshire cod with asparagus and samphire, pea and wild garlic ketchup and an Y Fenni cheese and laverbread beignet. For dessert he made a hot black blackberry and apple panacotta with Welsh cake crumble. He centred his dishes on traditional Welsh foods with a modern twist. One judge said the main course was the best she had eaten in a long time.
The competing chefs had 90 minutes to prepare their meals, after submitting a paper design of a balanced, two course menu for a care setting, with the combined food cost of the course no more than £2.25 per person.
Stuart Pelham, head chef at Sunrise of Cardiff, says: “I was honoured to represent Sunrise of Cardiff at the NACC Care Chef of the Year competition, and showcase the nutritious, delicious food that we pride ourselves on in our community.
“I wanted to use regional ingredients in my dishes to highlight Welsh culture, and show a seaside theme, which I was delighted the judges were impressed with.
“I am extremely excited about going forward into the national final, and hope to win on 6 June!”
