The Association of Catering Excellence (ACE) held its annual Ready Steady Cook competition at East Wintergarden in Canary Wharf, London on Thursday 29th September.

Each of the competing 14 teams from the foodservice sector had to perform in front of a live audience of 200. Each team had to plan and prepare a main course and dessert using ingredients they had only discovered 30 minutes before. 

Vacherin was proudly represented by Marc Bright from Advent and Imanol Beitia, Head Chef at CBRE St Martins Court. The dynamic duo proved they can remain cool under pressure, bringing home the third place title at the end of the evening’s high pressure competition. 

The circumstances were tense and the stakes high - however team Vacherin showed high level skills, creativity and communication throughout the entirety of the evening, managing to complete a beautifully presented two course meal within the 30 minute timeframe. 

Their bronze winning menu consisted of:

Main course; Pan roasted cannon of lamb, potato galette, roast shallot with chestnut mushroom and mint oil, sautéed courgette and red wine jus. Dessert; Caramelized Conference pear, blackberry curd, cinnamon soil, spiced yogurt and lemon crisp.

“Being a chef is everything to me, so I am always eager and thankful to take part in events like Ready Steady Cook that help me grow both personally and professionally”, Marc stated. 

The raffle on the evening was in aid of Wiggly Worm, a charity to inspire vulnerable or disadvantaged people and motivate them through food. Additionally all left over ingredients were distributed by City Harvest to organisations that help homeless people in London.