Charity CEO Wins Great British Curry Off
With the massive popularity of Great British Bake-Off, Cardiff’s local Hospice – City Hospice based in Whitchurch – recently decided to run a similar competition for curry lovers.
Businesses from across the capital, including the MSS Group, Sapiens and Wessex garages took part by holding their own in-house curry competitions with bosses choosing their company champions.
Each company’s amateur champion then went forward to the final to be judged by the highly experienced professional chefs at the Mint & Mustard restaurant.
City Hospice held its own curry qualifier and saw entries such as Lamb Korma, Butter Chicken and a Vegetable and Chick Pea curry. However, the Hospice’s own competition was won by the Chief Executive Mike Walsh with his tasty Chicken Kapitan curry.
The final was judged by Mint & Mustard’s top chefs Rahul Chauhan and Bharat Sing at the Mint & Mustard in Whitchurch Road, Cardiff. Although they were very impressed with the quality of entries, they did not lower their standards for these amateur entries: sauces were marked down for splitting cream or cashew nuts not being ground properly. Mark Perry of the MSS Group had his slow-cooked beef curry highly commended, but the clear winner was the Head of City Hospice, Mike Walsh with his delicious Malaysian entry.
Mike was delighted with his prize of a 5 hour cookery experience at the Mint & Mustard, “It’s been a great experience taking part – it’s been a few years since I’d cooked a curry from scratch and my daughter and I had great fun grinding all the ingredients and making up the curry paste. But perhaps I should share this award with Rick Stein as it was one of his recipes I used! I’d like to thank all the companies who took part and encouraged their staff to cook curries and sell them to their colleagues to raise funds for their local hospice.”
