Health

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.”