- The first classification phase of the 1st Sustainable, Organic Suckling Lamb, Lamb and Kid Cooking Competition at Reale Seguros Madrid Fusión has ended
- The candidates are all experienced professionals from every sector of the restaurant industry in Spain
- The competition’s panel of judges is responsible for choosing the participants who will compete in the final this coming 28 January
This past 27 December was the deadline for all working, professional candidates wishing to take part in the Sustainable, Organic Suckling Lamb, Lamb and Kid Cooking Competition. The first edition of this competition is a result of the collaboration between the Organización Interprofesional Agroalimentaria del Ovino y Caprino (INTEROVIC) association and Reale Seguros Madrid Fusión. These two bodies have come together to offer top professionals in the hospitality industry, and in the restaurant and catering industries the opportunity to discover the potential of ovine and caprine meat as excellent products, not only with regard to gastronomy and sustainability but also as a guarantee of traceability and of local produce.
The competition’s panel of judges is made up of INTEROVIC professionals as well as gastronomy journalists, and is chaired by Miguel Ángel de la Cruz, the great cook and Ambassador of the European Programme for the recovery of ovine and caprine meat. Among other awards, de la Cruz has a Michelin star for his restaurant La Botica de Matapozuelos, and he and the other judges were responsible for choosing the six best recipes made with new cuts of lamb, suckling lamb or kid, from all those submitted to the competition.
The list of winners for the final of the 1st Sustainable, Organic Suckling Lamb, Lamb and Kid Cooking Competition at Reale Seguros Madrid Fusión:
- Carlos Alcalá, Étimo by Begoña Fraire restaurant (Madrid)
- Lamb royale and sweetbread dim sum with pico de gallo.
- Eduardo José Comín Diarte, Topi Cooking School (Zaragoza)
- Spring-lamb tournedos vacuum sealed with dates and aromas of the souk, the reduced sweet jus, baba ganoush and sautéed wheat berries.
- Fran Trigo, Río Grande restaurant (Seville)
- Leg of lamb, ribs with a rosemary glaze, aniseed-scented pear, charcoal, wheat and its mother’s milk.
- David Izquierdo, El 51 del Sol restaurant (Aranda de Duero)
- Suckling lamb neck.
- Rubén Ramos, Finca La Realeza restaurant (León)
- Cap i cua suckling lamb.
- Juan Ramon Sau, culinary consultant (Zaragoza)
- Saffron-scented boned and butterflied neck, stewed vegetables with chlorophyll.
For all the details regarding the first edition of the Sustainable, Organic Suckling Lamb, Lamb and Kid Cooking Competition at Reale Seguros Madrid Fusión, as well as the prizes which the winners will be awarded, please see the rules.
The ovine and caprine meat sectors, linked via INTEROVIC, and with the backing of the European Union, have designed a comprehensive agenda of activities aimed at creating awareness about traditional shepherding, and the social, cultural, economic and environmental benefits brought about by the consumption of these kinds of meats.