GLASGOW chef Neil Keevill has triumphed over more than 1000 other competitors to win a competition for poultry producer Gressingham Foods.
Neil, the head chef at the Prancing Stag in Jordanhill, has won £500-worth of Gressingham products, as well as a £1000 voucher to buy new catering equipment after winning the contest, which promoted two new Gressingham products: Gressingham Sous Vide Duck Breast and Gressingham Sous Vide Confit Duck Leg.
“We’re delighted to have won the Gressingham Foods competition,” said Neil.
“We’re in the process of changing our menu at the moment, so we’re taking the opportunity to add duck dishes to the menu. For August, we’ll be offering smoked duck breast with a pomegranate and orange salad, and aromatic shredded duck, served with beetroot and kumquat chutney,
“I’ve also ordered some confit duck leg, and will be adding more dishes to the menu as we move through the summer and into autumn. It’s a great opportunity to introduce some new menu ideas to our customers.”
Rebecca Alderton, marketing manager of Gressingham Foods, added: “The high level of interest in the competition shows the growing appeal of duck on menus, as consumers seek interesting culinary experiences, and operators broaden their offer.
“Congratulations to Neil on being drawn as winner, and we look forward to working with him and the team at the Prancing Stag to make the most of the opportunity our new sous vide products offer.”
