Flahavan’s has launched the ‘National Porridge Awards 2022’ for hotels
Who’s for porridge?
Flahavan’s has announced details of its inaugural Countrywide Porridge Awards 2022. The competition will be open to the hotel sector this 12 months and has been formulated
to assist shine a light on the superb revolutionary techniques resorts can perform an important function in putting regionally-sourced Irish oats at the heart of their breakfast encounter.
“The idea of a National Porridge Awards has been on our radar for some time,” said Shane O’Hanrahan, Flahavan’s Foodservice Company Enhancement Manager. “We want to admit the revolutionary and creative strategies hotels’ culinary groups can elevate the breakfast practical experience for their Irish and worldwide visitors by incorporating our planet-course Irish wholegrain oats into their breakfast choices. The time has appear to celebrate and reward that effort.”
Entries for this years’ Awards ought to be submitted by 28th October 2022 and will have to, of class, incorporate Flahavan’s Oats – Ireland’s favorite porridge oats. Participants can post their entry via the Flahavan’s website by completing a quick on line form, as properly as uploading pictures that depict their entry finest. Well-recognised chef, food stuff author with the Irish Occasions and contributor to RTE’s The Now Present, Eunice Power, has been invited to choose the awards.
The awards will be split into a few types:
1. Best Classic Porridge
2. Most Impressive Porridge
3. Greatest Advertising of Porridge
The entries will be whittled down to a shortlist of 10 in total, which will be individually judged by Eunice Ability along with a member of the Flahavan’s team at every single lodge, with the winner due to be declared by the end of November.
“I’m honoured to have been invited to choose these awards by Flahavan’s,” claimed Eunice Electrical power. “I grew up on Flahavan’s Oats and go on to enjoy them for my breakfast, as nicely as incorporating it as an component into quite a few of my recipes. In my overview of the shortlisted porridge entries, I’ll be hunting out for critical options that make a terrific porridge which includes texture, flavour, presentation and origin of ingredients. As breakfast is these kinds of an important meal in any lodge knowledge, I’ll also be contemplating how artistic each individual resort has been in optimising their guests’ porridge experience in conditions of toppings, accompaniments and presentation. You can’t decide these awards devoid of also thinking about the usual visitor profile of the establishment – corporate vs leisure company, and ensuring the breakfast providing is the right way tailored to guests’ requires.”
A winner will be announced in every of the 3 categories, with an in general winner picked out
