Flahavan’s has launched the ‘National Porridge Awards 2022’ for hotels

Who’s for porridge?

Flahavan’s has announced information of its inaugural Countrywide Porridge Awards 2022. The opposition will be open to the hotel sector this yr and has been designed

to enable glow a light on the excellent impressive strategies hotels can engage in an vital job in putting regionally-sourced Irish oats at the heart of their breakfast working experience.

“The strategy of a Nationwide Porridge Awards has been on our radar for some time,” stated Shane O’Hanrahan, Flahavan’s Foodservice Business enterprise Progress Manager. “We want to admit the progressive and inventive techniques hotels’ culinary groups can elevate the breakfast expertise for their Irish and worldwide visitors by incorporating our planet-class Irish wholegrain oats into their breakfast choices. The time has come to rejoice and reward that work.”

Entries for this years’ Awards will have to be submitted by 28th October 2022 and should, of program, incorporate Flahavan’s Oats – Ireland’s favourite porridge oats. Participants can post their entry by means of the Flahavan’s website by finishing a temporary on line sort, as nicely as uploading photographs that symbolize their entry finest. Well-identified chef, meals author with the Irish Times and contributor to RTE’s The Now Show, Eunice Power, has been invited to decide the awards.

The awards will be split into a few types:

1. Finest Traditional Porridge

2. Most Progressive Porridge

3. Ideal Promotion of Porridge

The entries will be whittled down to a shortlist of 10 in whole, which will be individually judged by Eunice Electrical power along with a member of the Flahavan’s group at each hotel, with the winner due to be declared by the conclusion of November.

“I’m honoured to have been invited to judge these awards by Flahavan’s,” said Eunice Electricity. “I grew up on Flahavan’s Oats and keep on to delight in them for my breakfast, as effectively as incorporating it as an ingredient into quite a few of my recipes. In my overview of the shortlisted porridge entries, I’ll be on the lookout out for important functions that make a great porridge including texture, flavour, presentation and origin of ingredients. As breakfast is this kind of an significant food in any resort working experience, I’ll also be thinking about how resourceful just about every hotel has been in optimising their guests’ porridge knowledge in terms of toppings, accompaniments and presentation. You are unable to choose these awards without also taking into consideration the usual guest profile of the establishment – company vs leisure guests, and making sure the breakfast offering is correctly customized to guests’ desires.”

A winner will be announced in each and every of the three groups, with an all round winner picked out