Sodexo chef wins Marine Stewardship Council Recipe of the Year Competition
Sodexo chef Ryan Wilsons banana steamed Asian scented pollock has been named best Marine Stewardship Council (MSC) Recipe of the Year in the competitions first year.
Ryan, who works for Sodexo Education, as executive head chef at Wellington College in Berkshire, competed against a pool of thousands of chefs from MSC certified restaurants and caterers across the UK to create an innovative and inspirational dish that could be cooked up in less than an hour by any fish-friendly home chef.
He won a cook-off against three other competition finalists at the MSCs head office in London, including Sodexo Prestige London colleague, Paul Allen, who prepared his dish of Vietnamese caramel salmon. Ryans banana steamed Asian scented pollock recipe, with its combination of clean Asian flavours including fresh red chillies, lemongrass and coriander, is a fragrant dish baked and served wrapped in banana leaves.
The competition judges were Roy Brett, award winning head chef at the MSC certified Ondine restaurant; food writer and journalist Rose Prince; and Rupert Howes, chief executive of the Marine Stewardship Council. They said that they loved the recipe which was perfect to try at home.
Hannah Arcaro, UK foodservice manager for the MSC, said: We were looking for an exciting and inspirational dish that tastes delicious. Ryans recipe really met the brief it is a fantastically flavourful dish thats also do-able in a home kitchen. I will definitely be trying it this weekend.
Ryan, who perfected the recipe with his fish-loving wife, said: I am really pleased to have won such a great competition. My dish may look exotic, but anyone can recreate it. Basically, it is fish with an aromatic paste wrapped in banana leaves or if you prefer vine leaves with coconut rice to balance out the spiciness. His prize is a trip for two to the Shetland Islands shellfish fishery, currently going through MSC assessment, and his recipe will be published on the MSC website and printed on recipe cards which will be given out at MSC events.
David Mulcahy, craft and food development director for Sodexo UK & Ireland, said: Sodexo is a firm supporter of MSC certified sustainable fish and to have one of our chefs win this prestigious competition and another reach the final is testament to the talent and innovation in the business. Ryan deserves this recognition for coming up with such a great recipe for an underutilised, sustainable white fish like pollock.