Stadium chefs in competition – what’s the beef?

The beautiful game has not escaped the pandemic, but they are a competitive lot in football and it was only a matter of time before matches of a different type were put on.

The first friendly, with a twist any striker would be proud of, was played out on social media over the weekend 9/10 May between two solo players who were worthy to represent their clubs in support of the #MakeItSteak campaign.

The players were Tottenham Hotspur’s executive head chef Mark Reynolds and Gary Foakes, executive head chef at West Ham’s London Stadium and both got stuck into some meaty tackling.

The first crowd pleaser, a succulent grilled Sirloin Steak with Maris Piper chips and a smoked tomato choron from Tottenham played a Steak and Oyster Pie with a rich flavoursome Jus, a dish which has put in many appearances at the West Ham ground.

Spurs Mark Reynolds said: “I’m delighted to support British Farmers during this crisis and my top tip for the perfect steak is a pre-heated grill, have your seasoned steak at room temperature prior to grilling and don’t forget to rest your steak before serving – I always allow at least five minutes resting for a 250gram steak.”

West Ham’s Garry Foakes said: “It was a great competition with a talented opposition, to raise awareness of cooking at home using quality British meat. Supporting farmers is very important to us in the hospitality industry and football supporters deserve the best produce we can source when it comes to match day.”

The hashtags #Stadiumcook and #Tottenhamchef rallied fans who quickly got involved with voting for their favourite steak meal. The final score saw the Hammers win 6 to Spurs 4.

The second stadium #MakeItSteak match took place on Friday 22 May featuring Mark Quinn, Executive Chef from Aberdeen FC, and Kelly Harris, Executive Chef from Swindon Town FC. Once again the challenge was played out on social media with fans voting for their favourite dish.  On this occasion it was the “battle of the blades’ since each chef presented a dish featuring Featherblade Steak.

The winner was Mark Quinn from the Pittordrie Stadium in Aberdeen with his dish of “Braised Blade Steak, Stornoway Black Pudding, Mashed Potatoes, Chunky Garlic Roasted Vegetables served with a Beef Jus”. The final score was 6 – 4 , since Aberdeen FC took 60% of the vote.

The Premier Steak Night League was the idea of David McKown Director of University Hospitality Seminars and Karl Pendlebury AHDB’s senior manager for Quality Schemes.

Karl Pendlebury said: “In these difficult times it’s good to have goals and these chefs kindly stepped up to have a bit of fun and give support to farmers and meat industry. Before the lockdown, steak was often a treat when out with family or friends and these guys have shown us that cooking a mouth-watering steak at home can be worth a shot.”

David McKown said: “An amazing fun game between some phenomenal chefs supporting farmers by showcasing British Beef in a way football fans and everyone else could enjoy. Let’s hope this can develop into a full premiership competition bringing the talents of club chefs, great British produce and the world of football together to cheer us all up during the lockdown.” 

Karl added: “With the hospitality industry, pubs and restaurants closed because of coronavirus, incredible deals on meat to treat the family are on offer for shoppers whether on the high street or in big retailers. I love a steak cooked on the barbecue served with some English mustard. It’s an easy meal and my best tip is to buy the best quality meat you can afford, for a real tasty treat. Take a look at www.simplybeef.co.uk”

Debbie Rigney, The Stadium Experience marketing and PR manager, said: “The Stadium Experience is delighted to support this friendly competition that supports British Farmers; hospitality within our stadiums is first class and it is great to see our members engaging with this initiative.”