As part of their support for Cardiff’s City Hospice, The MSS Group held a Curry Off to raise funds.
HR Director, Rebecca Brittain was delighted with the turn out,
“We had 6 chefs on the day with a variety of curries presented for tasting by our judges. Our judges were Bill Mayne, CEO of MSS. Justin Pugh, Facilities Services Director and Nicky Piper.
All curries were sampled by our judges with lots of great comments about flavour, taste, presentation and aroma taken into account. All chefs received a certificate and our winner received the MSS Curry Off Trophy who for 2017 was Mark Perry.
Following the tasting, our employees had the opportunity to purchase a portion of curry for £3.00 or make a donation and I am pleased to say we raised a fantastic £156.50.
This was a great event which got a number of our staff involved and we look forward to holding more events of this nature in the future.
If your company would like to hold its own Great British Curry Off, contact Nicky Piper on 029 2052 4150. winners of each Curry Off will have the chance to win a five hour cookery lesson from the chefs at the Mint & Mustard restaurant.
