As celebrações da semana de alimentos e bebidas da Liverpool Bid Company viram o lançamento dos primeiros prêmios de chefs da cidade, pois muitas das luzes brilhantes da vibrante cena de restaurantes do Liverpool foram recompensadas por suas habilidades de culinária e dedicação. Com categorias que variam uma variedade de cozinhas, da italiana e sul -americana a vegetariana e comida de pub, os juízes, incluindo Paul Askew, renomado chef da escola de arte, procuravam chefs que exibiam uma dimensão extra para a cozinha que os colocavam em casa, que os colegas, que os maiores de casas, os maiores de casa e os colegas são os que os colegas, o que os colegas, o que se prendeu no setor de house e o setor de house, mano. Bakchich (Oriente Médio), ETSU (chinês, japonês, tailandês, vietnamita) e Mowgli (indiano, Bangladesh, Paquistão) todos os prêmios escalonando nas categorias populares de alimentos étnicos. Mariay (pequenas placas), Fazenda (cozinha sul -americana), Casa Italia (comida em estilo italiano) e Sanskruti (vegetariana/vegana) foram honrados por sua excelência culinária, enquanto o Artisane ganhou o prêmio de melhor padaria com o Bakery ou Bakerie. Liverpool. Outro grande vencedor foi Andrew Williams, da Salt House Bacaro, na Castle Street, que levou para casa o prêmio de chef. Economia. Com o Chef Awards, que é inspirado por uma iniciativa semelhante realizada por nossos parceiros internacionais da BID, Bilbao Dendak - uma organização que representa os setores de varejo e hospitalidade de Bilbao - queremos recompensar aqueles que contribuem para o setor). Se é música ou esporte, e agora temos uma forte cena de restaurante para adicionar a essa lista. Cidades em todo o mundo, e tudo o que é comemorado hoje.
Working in partnership with Liverpool Hospitality Association, the awards champion the very best in the city’s food industry. With categories ranging across an array of cuisines from Italian and South American to vegetarian and pub food, the judges, including Paul Askew, renowned chef patron of The Art School, were looking for chefs that displayed an extra dimension to their cooking that placed them above their peers in this burgeoning sector in Liverpool.
Ma Boyle’s Eatery & Ale House took home the Best Pub Food award, while Bakchich (Middle Eastern), Etsu (Chinese, Japanese, Thai, Vietnamese) and Mowgli (Indian, Bangladeshi, Pakistani) all scooping prizes in the popular Ethnic Food categories. Maray (Small Plates), Fazenda (South American cuisine), Casa Italia (Italian Style Food) and Sanskruti (Vegetarian/Vegan) were all honoured for their culinary excellence, while Artisane won the award for Best Bakery or Patisserie.
Each of the winning chefs were presented with bespoke chefs jackets to mark their achievements at an event held at Aloft Liverpool. Another major winner was Andrew Williams of Salt House Bacaro on Castle Street who took home the Up and Coming Chef award.
Bill Addy, chief executive of Liverpool BID Company, and chair of the Liverpool Visitor Economy Network (LVEN), said:
“The restaurant and bar scene in Liverpool is having a huge impact on the city’s reputation, both nationally and internationally, and on the local economy.
“The sector here is outperforming most other major cities in the country, showing the second highest increase in venue openings over the past five years at 18.1%, just behind Manchester (22.3%) but well ahead of London at 6.8%. With the Chef Awards, which is inspired by a similar initiative held by our BID international partners, Bilbao Dendak – an organisation which represents Bilbao’s retail and hospitality sectors – we want to reward those contributing within the sector here and explore ways of improving it even further.”
Paul Askew, chef patron of The Art School, said:
“Liverpool has much to be proud of whether it’s music or sport, and we now have a strong restaurant scene to add to that list.
“The city’s visitor economy, and specifically the food culture, is growing at pace, and you only have to look at the contenders for the first Chefs Awards to see that. There is a real mix of flavours coming through, world-class independents, family-run businesses and some brilliantly talented chefs. We can compete with the best cities around the world, and all that is celebrated today.
“Thanks to a collaboration between the BID and Liverpool Hospitality Association, the Chefs Awards thanks those individuals who are leading the way in the sector and working hard to move it forward, but also, highlights the importance of nurturing the next generation of chefs and addressing the skills shortage which unfortunately is a very real issue in the city.”
Os prêmios Chefs também reuniram alguns dos transportadores e agitadores da cidade no setor para discutir o estado atual do cenário gastronômico da cidade, bem como coisas que precisam mudar e lições que precisam ser aprendidas da prática recomendada em 2020.
For more information about Food & Drink Week and Celebrating Castle Street, please visit www.foodanddrinkweek.co.uk
Chefs Awards Winners
- Up and Coming Chef - Andrew Williams de Salt House Bacaro
- Pub Food – Ma Boyle’s Eatery & Ale House – Kevin Macnamara
- Small Plates (tapas, modern European) – Maray – Jonathan Kelly
- cozinha sul -americana - Fazenda - Julio Gonzalez Hervera
- Comida em estilo italiano - Casa Italia - Greg Tyszka
- Ethnic Food (Middle Eastern) – Bakchich – Mohammed Daifi
- Ethnic Food (Indian, Bangladeshi, Pakistani) – Mowgli – Gavin Barker
- Comida étnica (chinesa, japonesa, tailandesa, vietnamita) - Etsu - Max Aguilar
- vegetariano/vegano - Sanskruti - hemali shukla
- Bakery Patromia e Hemali shuklanAnAnAnAnAnAnAniAnina e patrital Valadeau
