Meet Our Golden Whisk 2024 Finalists!

Posted: 4th July 2024 | Category: Achievements, Team

The Golden Whisk countdown has begun!

With only one week left until our much-anticipated Golden Whisk competition, excitement is building. This year’s theme, “From Past to Plate,” has inspired our talented teams across the North of England to delve into their culinary heritage, resurrecting recipes that have been cherished for generations.

At Mellors Catering Services, family is at our core. As a family-focused and award-winning company established in 1840, we pride ourselves on the strong family values that permeate our culture.

Sponsored by Unilever, this cook-off promises to be a celebration of tradition, innovation, and culinary excellence.

Let’s meet the Mellors finalists who will be bringing these nostalgic dishes to life in our Live Cook-Off Finale!

1. Mark

Main: Pan Haggerty
Dessert: Singing Hinnie

“Pan Haggerty is a traditional Northumbrian dish, often made with vegetables left over from meals, similar to bubble and squeak, but very different in texture and flavour.
My grandmother used to serve it with the addition of corned beef, making it a firm family favorite”

2. Mounia

Main: Bourak accompanied with a tasty authentic cous cous and a selection of traditional Algerian sweet & spicy sauces.
Dessert: Sweet Orange Moskotcho

“Bourak, is a traditional Arab pastry that shares similarities with an Indian Samosa. Featuring a savory filling of spiced meat handed down from my grandmother encased in a delicate pastry. Accompanied with a tasty authentic cous cous and a selection of traditional Algerian sweet & spicy sauces. Light and fluffy Apricot sponge handed down through the generations in Algeria, drizzled in a sweet orange sauce. A favourite of my family and friends here and at home.”

3. Guillaume

Main: Chicken Breast with Dauphinoise Potatoes
Dessert: Apple Tart Normande

“When I was in France, where I used to live in a small village, where dauphinoise potatoes have been created. It appeared for the first time on a menu of the Duke of Clermont Tonnerre in 1978.
The recipe evolved with my family; my two grandmothers would prepare it differently. Some in the family used cheese, some out more garlic etc. Everyone made it their one, dependent on their taste.

4. Julie

Main: Shropshire Fidget Pie
Dessert: Nans Duo

“Shropshire Fidget Pie is a hearty, traditional British bake made with gammon, cooking apples and potatoes and a drop of cider. No one really knows where the name fidget (or fidgety) pie comes from (there are a few theories)! I remember as a child, fidget pie was one of my grandads favourite dishes. My favourite part was making the pastry decorations for the top of the pie. Because it was a family favourite, it was made for the buffet centre piece at my grandparents ruby wedding anniversary.”

5. Marc

Main: Red Thai Curry
Dessert: Mango & coconut cupcake

“This dish stems from my past as it was a very popular dish with my brother’s Thai girlfriend (almost 20 years ago). She was the one who taught me how to cook it. Since then, I’ve managed to tweak the recipe slightly and perfect it to add my own little twist.”