- Press Release - In the media
Best of the Best for Elior culinary team
The three-day event, held at the NEC, Birmingham last week, saw teams from Elior, the House of Commons and Compass Group compete for the prestigious award, catering for 100 covers in the show restaurant on each day. Teams were selected to compete on the strength of their previous successes in the competition.
The Elior team prepared and served a three-course meal consisting of citrus and dill sea trout with scallop, orange and fennel, followed by Launceston lamb three ways with ‘cabbage and bacon’ and thyme baked beets. Dessert was a warm sticky date pudding with banana cheesecake and salted peanut ice-cream.
Peter Joyner, executive chef and Elior team leader said: “The team have been fantastic! Not only the culinary team who prepared and served the winning menu, some of whom were new to the competition this year, but Elior as a whole. It really has been a true team effort. The win reinforces Elior’s commitment to providing a whole experience for its customers in delivering delight, pleasure and service with a smile.”
Team manager - Peter Joyner, team captain – Stuart Nisbet, Robert Neary, Darren Coslett, Inge Boyce, Ben Mansfield and Danny Roberts led Elior to victory.