Norfolkline chefs push the boat out by preparing a feast!

Norfolkline have been ‘pushing the boat out’ to recognise the culinary skills of their onboard chefs as part of their new initiative to reward standards of excellence.

Chefs from Norfolklines Irish Sea and Cross Channel vessels took part in the first ever ‘Norfolkline Chef of the Year Competition’ at Westminster College on Thursday 3rd April. Nine competitors from both the Liverpool to Ireland Ferries and the Dover to France Ferries were short listed to compete. 

Competition was of a high standard as finalists were given 2 hours to produce a three course meal while being judged by the crème de la crème of Westminster College, the judging panel included Mr Gary Hunter, Head of Culinary Arts at the college. Criteria for judging included menu design, technical skills, time management, food taste, texture and presentation, and working practices.

The winning menu of Salmon Risotto followed by Pan-fried Venison and Chocolate and Cherry pudding with Black Pepper Ice Cream was the creation of Mr Shaun Brown, chef onboard the Norfolkline Dover to France Ferries. His creative technique was rewarded with an extensive prize package including a 42” TV and £500 cash. 

Second prize was taken by Mr John Cassin, a chef from the Norfolkline Irish Sea team. The Irish Sea team were also highly praised for their standards in food hygiene.

Gemma Griffin, General Manager - Fleet Crewing at Norfolkline commented; “Standards in this competition have been very high and I would like to congratulate not only the winners but all those that have competed. On the Irish Sea route catering is included in the fare package, our passengers receive an evening meal and breakfast on a night sailing and lunch on a day-time sailing. On our Cross Channel routes a number of catering options are available from self-service to bistro style dining. The catering we provide is apart of the experience in sailing with us, it is vital that we offer high standards to our passengers.”

Norfolkline would like to thank all competitors, suppliers and judges for what proved to be a rewarding day.