Rise and shine with the all-new Breakfast Awards
The inaugural National Breakfast Awards, which took place on the 30th January hosted by H20, celebrated the growth of the breakfast and brunch occasion, with insight showing 53% of consumers now eat breakfast out-of-home . Full of excitement and innovation within this ever-growing day-part, 14 chefs battled it out to win in categories including Smoothie of Year, Breakfast Chef of the Year and National Breakfast of the Year.
Eagerly awaiting the results, guests were treated to a variety of tasty bowl food, including wild mushroom and sausage, kale bruschetta with a tarragon hollandaise, to granola with green tea yoghurt and honeyed blueberries. Each dish was all superbly created by the students at Westminster Kingsway College, where the event took place.
The Smoothie Challenge saw chefs whip up a stir using an array of fruits, milks and surprise ingredients in Vitamix blenders supplied by sponsors Jestic. Delivered in an assortment of glasses; no smoothie was the same. On the night, Kirsten Gilmour of Mountain Café in Aviemor took the crown with her fruity sensation, which was a refreshing, yet healthy explosion of flavours.
Next up was the technical challenge where the chefs had to use ingredients supplied to them by the sponsors. Two of The Hub’s clients sponsored the event; Tetley provided a range of tea blends that the chefs had to pair their breakfasts with, whilst Kerrymaid provided the Hollandaise for the chefs to incorporate into their dishes. Steve Bell of the Yellow Bicycle Café in Dorset won Breakfast Chef of the Year with his fantastic take on homemade eggy bread soaked in Kerrymaid Hollandaise, paired with Tetley Green Tea. Other sponsors on the day included Kellogg’s and Diversey who supplied the cleaning materials used to refresh the stations inbetween the challenges.
It all came down to the last award of the night - National Breakfast of the Year - rewarding the chef who created the most innovative, tastiest signature breakfast dish on the day. Kevin Geyton of The Brigands Inn in Shropshire was crowned winner with his scrumptious creation, poached, organic, locally sourced rare bread eggs on toasted homemade sourdough, topped with crushed avocado, chorizo, black pudding and Welsh rarebit. Surrounded by his friends and family, you could see how much this win meant to him.
A huge congratulations to all of the talented chefs who took part in the inaugural National Breakfast Awards – it was a hugely egg-citing day, and we can’t wait for next year.