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Graduates embrace protein diversity with Quorn

We’re excited to announce that for the second year, young chefs competing in the Craft Guild of Chefs’ Graduate Awards will use Quorn® ingredients as part of the awards process. The move is part of our plan to engage with chefs around protein diversity, a key challenge for kitchens of the future as the cost of meat increases and consumer demand for sustainable protein continues to grow.

The graduates will create a starter using Quorn ingredients, and after some impressive dishes from last year’s graduates – the bar has been set high.

Chair of examiners and head chef of Colette’s at The Grove, Russell Bateman, said: “We saw some phenomenal creativity from last year’s graduates who created everything from consommés to a meat loaf made using Quorn mince, mushrooms and bone marrow. As more young chefs continue to broaden their knowledge around the other protein choices out there, I expect we’ll see an increase in their confidence and creativity when cooking with them.”