ISS Eaton has announced Steve Read as the winner of its first Guest Chef Exchange programme
The catering company introduced the challenge this year to encourage its chefs to be ambitious, innovative and showcase their culinary skills.
Entrants were asked to come up with a plan for a three-day menu showcasing the best of British that could be served at an ISS Denmark client site.
Read (pictured), who works as Head Chef at the SELEX Galileo site in Basildon, wowed judges with a menu that included Hereford beef and vintage Suffolk ale pie as well as Gloucestershire Old Spot roasted loin and belly of pork and Bramley apple crumble and Cornish ice cream.
His prize means he will spend six days in Copenhagen where he will recreate his three-day dining experience for more than 350 employees at an ISS Denmark client restaurant.
ISS Eaton Managing Director, Simon Titchener, said: “We’re extremely impressed with the standard we have seen in the programme and proud of what it represents. We believe it essential to encourage our team to think how they can introduce new products and experiment with cooking methods to bring valuable benefits for our consumers.
"Steve has clearly demonstrated fresh thinking outside of the box, with a menu which captured the real essence of authentic British cuisine. His entry was deemed to be `truly exceptional` by the judges."
In total, 25 ISS Eaton chefs entered the competition. Joint runners-up were Olivier Roche from Pinsent Masons in Aylesbury Street and Glynn Roberts from the Open University site in Milton Keynes.
ISS launches Guest Chef Exchange programme