Julie Helen Simpson, head chef at the University of Brighton has been selected as winner in Brakes ‘Studiously British’ national competition for British Food Fortnight (18th September to 3rd October 2010).
 
Launched at this year’s TUCO Conference & Exhibition (July 2010) – ‘Studiously British’ is a competition for further and higher education catering managers to design an innovative dish for students nation-wide. Dishes had to be low budget and suitable for the student market, plus use British ingredients wherever possible. 
 
Julie Simpson’s winning dish - British Bubble & Squeak Pie with Tomato & Roquette Sauce - is a healthy take on the British classic which uses autumn vegetables. Judges commended the novel approach of the dish, its use of British products and its realistic price point.
 
As part of the British Food Fortnight campaign, Julie’s recipe is being sent to catering managers within 500 canteens nation-wide to serve during the two week campaign from 18th September to 3rd October 2010. She was also awarded £250-worth of Global knives.
 
On winning the award Julie said: “I am really thrilled to have won. I love cooking with British ingredients. We have some of the finest produce the world has to offer. It is so exciting to know that my own recipe may be served to students the length and breadth of the country during British Food Fortnight.”
 
Brakes development chef and competition judge Mark Irish said: “In every kitchen in every foodservice establishment across the UK there’s a growing passion for using British – because of its quality, taste and regional importance. It’s been great to work with catering managers in education to celebrate what our nation has to offer. We are sure that Julie’s dish will go down very well with students UK-wide.”

Judges included Brakes development chef Mark Irish, head of nutrition Eileen Steinbock and head of food marketing Sally Sturley, with guest judge TUCO national purchasing group chair Barry Trahar. During a paper judging session they reviewed contestants’ practical application and working methods – as well as use of British ingredients, balance, innovation and menu appeal.