The Alliance for Bakery Students and Trainees (ABST) has revealed the winners of its burger bun innovation challenge.
The challenge tasked entrants with creating two brand new burger bun recipes – one for a chicken burger and one for beef.
First place was awarded to Ronnie Galway from University College Birmingham, who created a chopped croissant dough Pickle, Tomato & Cheese beef burger bun and Tikka with Nigella Seed stamped bun for a chicken burger.
Second place went to Christine Cook from the Dublin Institute of Technology, whose innovations included a Whisky-inspired beef burger bun and a Piri-piri option for chicken.
Abby Lee from Sheffield College came in third place. She created a Hungarian goulash-inspired Tomato, Garlic, Onion, Paprika and Caraway beef burger bun and cheese concept Garlic & Parmesan chicken burger bun.
Highly recommended was Liz Brynes from Limerick Youth Service, who entered a beef burger bun flavoured with mustard and cloves and with a honey and Worcestershire sauce glaze, and a Kiev-inspired bun for a chicken burger.
Guest judges Stephanie Evans and Emma Thomas from competition sponsor Guenther Bakeries UK said they were very impressed with the range and quality of the innovation.
The cup, medals and certificates will be presented to the winners by Guenther Bakeries at the ABST Conference Gala Dinner on 8 June at Alton Towers Conference Centre.
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