Flahavan’s has launched the ‘National Porridge Awards 2022’ for hotels
Who’s for porridge?
Flahavan’s has introduced specifics of its inaugural National Porridge Awards 2022. The competition will be open to the hotel sector this calendar year and has been designed
to enable shine a mild on the superb innovative means resorts can engage in an critical purpose in putting domestically-sourced Irish oats at the coronary heart of their breakfast working experience.
“The plan of a National Porridge Awards has been on our radar for some time,” claimed Shane O’Hanrahan, Flahavan’s Foodservice Small business Development Manager. “We want to accept the revolutionary and resourceful ways hotels’ culinary teams can elevate the breakfast working experience for their Irish and worldwide visitors by incorporating our world-course Irish wholegrain oats into their breakfast offerings. The time has come to celebrate and reward that effort and hard work.”
Entries for this years’ Awards will have to be submitted by 28th October 2022 and ought to, of course, integrate Flahavan’s Oats – Ireland’s favourite porridge oats. Contributors can submit their entry by way of the Flahavan’s website by finishing a brief on-line type, as very well as uploading pictures that characterize their entry finest. Well-identified chef, foods writer with the Irish Instances and contributor to RTE’s The Nowadays Display, Eunice Power, has been invited to judge the awards.
The awards will be break up into three classes:
1. Finest Vintage Porridge
2. Most Impressive Porridge
3. Most effective Promotion of Porridge
The entries will be whittled down to a shortlist of 10 in full, which will be individually judged by Eunice Energy along with a member of the Flahavan’s group at just about every resort, with the winner because of to be announced by the stop of November.
“I’m honoured to have been invited to decide these awards by Flahavan’s,” stated Eunice Electric power. “I grew up on Flahavan’s Oats and continue on to take pleasure in them for my breakfast, as effectively as incorporating it as an component into a lot of of my recipes. In my assessment of the shortlisted porridge entries, I’ll be on the lookout out for critical functions that make a terrific porridge like texture, flavour, presentation and origin of components. As breakfast is such an significant meal in any hotel knowledge, I’ll also be contemplating how imaginative every hotel has been in optimising their guests’ porridge encounter in conditions of toppings, accompaniments and presentation. You can’t choose these awards devoid of also taking into consideration the common visitor profile of the institution – company vs leisure visitors, and ensuring the breakfast presenting is correctly customized to guests’ requires.”
A winner will be announced in every single of the three classes, with an over-all winner chosen