Prestige Scotland chef is premier league

11th March 2009, 10:23am

David Ward, Prestige Scotland's head chef at Hampden Park stadium, took part in two national competitions and scored a winner at ScotHot.

David, who works for Prestige Scotland, a division of Sodexo Prestige achieved the highest marks in the Gressingham Duck Competition; winning the title of 'Best in Class' and a silver medal for the two plated portions of duck crown he had to prepare, cook and present in only 40 minutes.

Taking time out from his usual routine at Hampden Park, where as head chef he regularly caters for a wide range of conferences, exhibitions, meetings, receptions, dinner and lunches; David won the competition with his dish of poached duck, stuffed with foie gras and wrapped in savoy cabbage, served with mushrooms, sweet corn sauce and crackling.

He said: "It's a great honour to have represented Sodexo in such two prestigious competitions at ScotHot. The Scottish Chef of the Year final is the blue riband contest for any aspiring chef in Scotland and although I'm used to cooking for high-profile events at Hampden Park, it was still really tense. I didn't enter the competition to compete against anyone else; it was about pushing myself to deliver the absolute best that I could on the day, and I'm really proud of what I've achieved."

Alyson Cawley, managing director, Prestige Scotland, said: "David is an asset to Prestige Scotland. He is an extremely skilled chef whose skills and ability to cope under pressure are evident in the flair with which he manages our catering services at Hampden Park. I'm delighted with his success."

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• 20 Jan 2010 - Sodexo Prestige appoints catering services director at Blenheim Palace
• 28 Sep 2009 - Prestige Scotland wins customer service excellence award
• 14 Aug 2009 - New director of sales at Hampden Park stadium
• 14 May 2009 - Azure wins Queens Park Rangers contract
• 08 May 2009 - Sodexo Prestige secures deal with Great North Museum
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• 10 Feb 2009 - Sodexo brings new executive head chef to table
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