Campbell College pupil Michael Thompson walked away with the title after a hotly-contested final at Belfast Met’s Titanic Quarter campus.

Michael left everyone salivating with his stuffed chicken breast and thigh, chicken mousseline and buttery mash followed by an apple tart tatin with Chantilly cream and sugar spirals, not least chef Geoff Baird from competition sponsor Henderson Foodservice.

Speaking afterwards, Geoff said: “Michael has been consistently excellent throughout the whole competition but really created the best plate of food in the final, and impressed us all with his skill and consideration for the entire dish.”

Finalists had a budget of £10 to create one main meal, followed by dessert and were marked on their overall presentation, creativity, taste and skills, as well as their attention to sourcing local ingredients, working towards zero waste and keeping to their budget.

Geoff continued; “Value and provenance are high consumer demands, so this is an essential lesson for our students to learn from the outset, and which they can continue into their career in hospitality, whether that be in the kitchen, front of house or within a managerial position.”

‘So inspired’

Michael Deane added; “I have been so inspired by these young chefs who have shown talent, creativity and a really wide breadth of knowledge which will serve them so well for a career in hospitality in the future. Michael is a very deserved winner from a tough competition, and we’re looking forward to giving him some real-world experience in the EIPIC kitchen very soon.”

Jean-Christophe Novelli was equally impressed, saying: “It has been a pleasure to meet the Northern Ireland finalists and to taste their exceptional cooking, they have shown talent beyond their young years.

“Springboard’s FutureChef competition has inspired them to be creative and learn even more culinary skill that they can take forward in their chosen careers, and I have been honoured to judge each dish and present Michael with his award. It was a privilege to be back in Belfast to judge the Northern Ireland finals, and I wish Michael the best of luck.”

Michael now progress to the grand final of the competition in London to take on the rest of the regional winners from Scotland, England and Wales. As he was presented with his award, he also received an invitation to experience a Michelin Star kitchen at Michael Deane’s EIPIC with Head Chef, Alex Greene.

Kristen Nugent from Dungannon took the runner up accolade with a main of Co. Tyrone roast chicken crown, hassleback potatoes, sprouting broccoli, roast tomatoes and basil pesto, followed by chocolate cake, caramelised banana, vanilla cream and salted toffee sauce for dessert.

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Playing its role in helping the industry’s rising stars and talented professionals battle it out in the kitchen, Salon Culinaire has always been central to IFEX and plays a key role in creating the electric atmosphere at Northern Ireland’s biggest foodservice and hospitality event.

As well as attracting chefs from all sectors of the industry and with all levels of experience, the Salon Culinaire competitions will feature over 30 categories during the three days of the show.

At the heart is the ChefSkills Live Theatre – with previous winners including Michael Deane, Chris Bell and Roisin Gavin.

ChefSkills competitions include the hotly contended Department of Agriculture, Environment and Rural Affairs-supported IFEX Northern Ireland Chef of the Year and Northern Ireland Junior Chef of the Year accolades.

Salon Culinaire director Sean Owens said: “The past number of years have been a testing time for our industry, but with the return of IFEX, celebrating its 25^th anniversary, we are confident that our industry is strong and resilient, and we relish the prospects for growth and development throughout our sector.”

“From student chefs and kitchen trainees to celebrated, leading chefs within the industry, we have a program for all at IFEX 2022.

“I’m confident that we’re going to discover some extraordinarily talented young chefs, and to have uncovered and encouraged new talent to flourish at IFEX is exactly what the premier event for the food, drink, retail and hospitality industries is all about.”

Also returning in 2022 is IFEX Street Food International: Set to sizzle, Street Food International, which will see teams of invited competitors from Northern Ireland’s catering colleges produce and serve a range of exciting modern street food style dishes to pre-ticketed diners during lunch service at IFEX.

For those who hope to compete, ChefSkills and Edible Art are now open for entry. For more information, visit: www.ifexexhibition.co.uk/salon-culinaire

IFEX 2022 is taking place from Tuesday 29^th March to 31^st March at the Titanic Exhibition Centre, Belfast. To find out more about the show, visit www.ifexexhibition.co.uk or @ifexexhibition on social.

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Jago Pearson, chief strategy officer at the Downpatrick-based business urged the Government to reduce the current isolation period from seven days to five.

“For food production, the largest manufacturing sector in Britain, mass quarantining of healthy workers threatens to grind production lines to a halt,” Mr Pearson told the Belfast Telegraph.

“Iceland boss Richard Walker has called for isolation to be cut to five days,” he added.

“His call will be echoed by the whole food industry.

“We have done so much to keep our staff safe throughout the pandemic by implementing advanced protection and prevention measures at considerable cost.

“Their efforts to feed the nation have been extraordinary. But now we need Government to relax isolation rules — not just to save the NHS — but our essential food industry too.”

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The facility, which seats up to 50 people at one time, comes fully equipped.

There is potential for wider marketing to our business park once the Covid 19 access restrictions pass and a quarterly indicative timetable can be provided on a rolling basis as a guide to forecasting.

What we need

We are seeking proposals from contractors to provide this service on the following exclusive basis.

All canteen revenue shall be retained by the provider from which they will:

• employ all personnel within the canteen. No employment responsibility for canteen personnel shall be placed on the Transport Training group.

• provide all food, consumables and cleaning products.

• deliver a menu of meals, drinks and snacks suitable to the needs of our customers & shall provide options that are appropriate for specific dietary needs/allergies.

• provide an agreed menu of snacks, drinks and meals Monday to Friday 8.30am to 3.30pm. Occasional evening and weekend events may occur and may require catering provision.

As an apprenticeship provider there will need to be consideration to affordability options.

We have been operating from 1991 and the canteen is a key long term service. We are asking for a service provision commitment by the provider for a minimum 12 month period and then beyond this provide a minimum of 3 months’ notice to end the contract.

If you are interested in providing this canteen service you should apply by 4pm, Thursday, August 12 and click here to find out more.

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