TONY BLAIR and his fellow Members of Parliament will be savouring the culinary delights of Warwick Conferences’ highly-acclaimed chef Graham Crump over the next fortnight.
The House of Commons is the venue for a special promotion of Midlands cuisine and produce, and as one of the leading chefs in the region, Crump has been bestowed the honour of featuring prominently in this prestigious event which began on January 20.
The Group Executive Chef has been invited to prepare a number of different dishes using local produce for the Premier Restaurant and the Bistro Dining Area where Members of Parliament and other senior Government officials regularly dine at Westminster.
Crump’s selection from his impressive portfolio of fine local dishes includes Lighthorne lamb and vegetable broth, Staffordshire oatcake with bacon and Berkswell cheese, belly pork with a grouty faggot, onion puree, glazed apple and purple sprouting, Warwickshire bacon, pork and apple pudding and Coventry god cakes with ice cream and Muscat sauce.
The menus have been put forward for preparation by David Dorricott, the Executive Chef at the House of Commons, and his team over the two week period of the promotion.As Crump explained: “It is a great honour to get this opportunity to show off the culinary delights we have in the Midlands and promote local produce at the same time.
“These regional food promotions are held on a regular basis in the House of Commons and this is our chance to demonstrate that this region has much to offer.”
He added: “In my capacity as Treasurer of the Midlands Association of Chefs, I was invited to participate in this prestigious event which is being organised in conjunction with the Heart of England Fine Foods Consortium and the Birmingham College of Food.
“Five participants or venues have been asked to produce special local dishes for the event that will be prepared and cooked by David Dorricott and his House of Commons team. I feel most privileged that I have been selected to represent Warwick Conferences.
“The other chefs who have been asked to submit menus are Andreas Antona from Simpsons, Kenilworth; Simon Smith from Thrales, Lichfield; Don Hacker from Birmingham College of Food and Peter Griffiths from the Manor Hotel in Meriden.”
As Group Executive Chef at Warwick Conferences, Crump is responsible for the production of high quality food, purchasing of food related items to ensure the best quality and value, and the development of products and standards.
With a wealth of experience spanning 18 years in the hospitality industry, his role also includes the training and development of chefs and food and establishing a competitive culinary team across the University of Warwick’s hospitality business which operates throughout Warwick Conferences award-winning venues.
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