The National Association of Care Catering (NACC) has crowned Martin McKee, of The Hawthorns, Aldridge, the NACC Care Chef of the Year 2019, following a closely-fought national final.

Stratford-upon-Avon College provided a new venue for the final of the prestigious culinary competition on Wednesday 5th June. The finalists showcased their culinary skills under the judges’ expert eyes in front of a purpose-built viewing gallery where the audience of supporters and industry colleagues watched.

The standard of competition was incredibly high, but Martin stood out to take the coveted title with his excellent menu of Pan roast cod, fondant potatoes, garden peas and vegetables with sauce vierge. Martin’s offering was topped off with a dessert of white chocolate, lemon and thyme mousse, rosemary shortbread with sherbet and raspberry.

The judges were impressed by Martin’s all-round approach, from his knowledge to the excellent results achieved.

Martin McKee said on winning: “I’m speechless! I’m absolutely honoured to have won; it has been four years in the making.”

Tim Ware of Green Tree Court, Exeter, took second place, with Carl Weston of Cuffley Manor Care Home, Potters Bar, taking third place.

Martin McKee was also awarded Highly Commended Main and Graham Watson of Lauder Lodge, Edinburgh, took the certificate for Highly Commended Dessert.

Neel Radia, the NACC’s National Chair, said: “What an amazing NACC Care Chef of the Year national final we’ve just experienced! Huge congratulations to Martin McKee from The Hawthorns on taking the title. It was a closely-fought competition with the standards higher than ever. All the finalists did an excellent job and they should be very proud of themselves.”

The NACC Care Chef of the Year competition, which is proudly supported by the main sponsor Premier Foods and the Worshipful Company of Cooks, recognises the excellence of chefs working in the care sector.

The competition challenges entrants to create a two-course menu (main and dessert) that is suitable for service users in a care setting. The combined food cost for both courses should be no more than £2.25 per head and it must be nutritionally balanced. The menu must also incorporate one of the listed Premier Foods products and be produced in just 90 minutes.

www.thenacc.co.uk