B&I StrEATfood Awards 2019
Organised by H2O publishing, the B&I StrEATfood Awards celebrate creative street food chefs from the workplace and event catering sectors.
Sixteen finalists competed in a live "cook-off" on Thursday 21st March at the Islington Metal Works in London, where chefs were given free rein to create their signature dish.
Kirkpatrick entered his ‘tandoori fried chicken and charcoal burrito with charcoal mayonnaise, kebab shop dressing, Ramsbottom wild garlic and wild garlic flowers’ recipe. He also cooked one technical dish - Vietnamese smoked caramel and soy chicken, pickled daikon, cucumber ferment and lemongrass rice, which eventually saw him take home the title, and a vegan option - Korean gochujang (fermented chili paste) and black sesame burger, kimchi ferment, yuzu pearls and pink sushi ginger. Each dish was reviewed by a judging panel featuring key industry figures and representatives from the award sponsors. Judges were looking for taste, texture, appearance and creativity.
Henry Watts, managing director of catering at Atalian Servest, said:
"Dan’s array of dishes throughout the day showed his dedication to his craft and the skill we’re lucky enough to have on a daily basis as part of our B&I catering offering.
"This award is a brilliant way to showcase what our catering teams are capable of."