Rupert Howes, chief executive of the Marine Stewardship Council; with Ryan Wilson, MSC Recipe of the Year winner,
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Wellington College chef wins top award
By Victoria SmithFebruary 10, 2012
A chef at Wellington College has been crowned king of the kitchen with his recipe for banana-steamed Asian scented pollock.
Ryan Wilson, 39, who is executive head chef at the college in Crowthorne, competed against thousands of chefs from Marine Stewardship Council (MSC) certified restaurants and caterers across the country.
Ryan’s recipe was praised as “an innovative and inspirational dish that could be cooked up in less than an hour by any fish-friendly home chef”.
He won a “cook-off” against three other competition finalists at the MSC’s head office in London.
The competition judges were Roy Brett, award-winning head chef at the MSC certified Ondine restaurant, food writer and journalist Rose Prince, and Rupert Howes, chief executive of the MSC.
They “loved” the recipe which was perfect to try at home. Ryan, from Church Crookham, Fleet, who perfected the recipe with his wife, said: “I am really pleased to have won such a great competition. My dish may look exotic, but anyone can recreate it.”
His prize is a trip for two to the Shetland Islands shellfish fishery and his recipe will be published on the MSC website and printed on recipe cards which will be given out at MSC events.
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