Président Professional reveals the winners of its Bed & Butter Competition

Président Professional has announced the winner and two runners-up of its Bed & Butter competition, which celebrates the innovative buttery breakfast dishes that hotel chefs have been creating during lockdown.

Working alongside Lactalis Professional UK & Ireland development chef Mark Bradford (pictured below) were brand ambassador Sarah Frankland and David Atkinson, pastry chef and executive chef respectively at Pennyhill Park in Bagshot, Surrey.

Under the banner of ‘From One Chef To Another’, they challenged chefs within the hotel sector to create the ultimate breakfast recipe of 2021 using Président Professional butter as the hero ingredient.

Frankland, Atkinson and Bradford reviewed many innovative and buttery recipes, which were shortlisted to 10, which will now appear in a Président Professional Breakfast Guide.

Subhan Malik, senior chef de partie at the Beaumont Hotel in Mayfair, London, was awarded the winning title for his crispy potato rosti. The judges applauded his use of Président unsalted butter, which, used in the tomato sauce as well as in the bacon jam, elevated the dish. The chefs felt the dish was progressive and beautifully presented.

Frankland said: “This dish couldn’t have better filled our criteria. We were particularly impressed with the way butter was applied and used throughout the recipe. Subhan has a very promising career ahead of him in the industry.”

The runners-up were Sarah Houghting, pastry chef at the Rubens at the Palace, Westminster, and I-Shan Lin, of Hotel Café Royal in Soho.

Houghting created a dish in celebration of her Scottish heritage: a tattie scone stack featuring Stornaway black pudding and a poached egg topped with a hollandaise sauce made from Président unsalted butter. Lin, who has less than a years’ experience in the hotel sector, made a sweet and buttery brioche served with a crème pâtisserie and candied lemons.

Bradford said: “Judging the competition was a complete pleasure and seeing how Président Professional butter elevated each of the dishes pays testament to the product's versatility and premium qualities.”

The winning chef will receive a £1,000 Exclusive Collection voucher, with the two runners-up receiving £250 Nisbets vouchers.