01 December 2009

Film/ photo/ interview opportunity: 11.30am, Friday 4 December at the Time Out staff restaurant, West Suffolk Hospital. Chefs David Riggs and Luke Nobbs showcase the dishes which won them second prize in the Hospital Caterers Assocation’s East Anglian Cook Off.

Please let Liz Hearnshaw know if you would like to attend and try the dishes.

Two West Suffolk Hospital caterers who came second in a competition to find the region’s best hospital cooks will showcase their dishes on Friday.

David Riggs and Luke Nobbs won second place in the Hospital Caterers Association’s East Anglian Cook Off held at Norwich City College in October. During the next two weeks, they will learn if they have qualified for the national finals, to be held in Olympia in February.

During the competition, the pair were given one hour to prepare, cook and serve two dishes which cost no more than £1.70 per head. They conjured up five spice chicken with pak choi, fruity rice and apricot sauce for the main course, and a white chocolate and raspberry cheesecake with raspberry coulis for dessert.

“The competition was judged by two chefs, so we were really pleased to come second,” said David, who joined the hospital as a catering assistant in 1997 and is now assistant head chef.

“The dishes were an extension of the food which we cook for the patients, and had to be nutritionally balanced, produced on a budget and use produce which, wherever possible, was locally sourced. We were really pleased they went down so well with everyone who tried them.

“We’ve now got our fingers crossed that we will be included in the finals at Olympia. We’d love to be a part of it and be able to represent West Suffolk nationally, so are hoping for good news in the near future!”