Chef John McGeever has taken on the culinary challenge of transforming the food served up at one of the nation’s oldest educational establishments.
When he arrived at St Edmund Hall, one of the colleges at Oxford University, as head chef back in November 2010, he faced the task of reinvigorating its traditional menu to reflect the contemporary tastes of students and staff.
Now nearly six months on, they can tuck into a mouth-watering choice of international cuisine – ranging from Indian to Thai food – during their time at the college which traces its roots back to 1278 and is affectionately known locally as "Teddy Hall".
"Tilda is the perfect base for so many of my dishes here," says John. "In fact, beautifully cooked rice with a fresh, healthy protein, such as salmon, is one of the most popular dishes.
 "With Tilda Basmati rice, I get perfect results every time. There are no broken grains that you get with cheaper varieties, and it always delivers a wonderful fresh taste. With cheaper rice you buy a problem – with Tilda you buy safe. I’ll never change the brand of rice I use – Tilda has done all the work in sourcing the best rice so it is impossible to beat."
John believes that Basmati rice is an excellent, cost-effective carbohydrate and an essential staple in the students' diets. "I see it as my duty to feed the students well, so they have the correct nourishment to be able to work hard and perform well."
He also appreciates Tilda's "fair-play" policy when sourcing its Basmati. "The students are very concerned about where their food comes from and that it is ethically sourced. It is reassuring that I can tell them with confidence that Tilda Basmati rice is as ethical and fair as it gets."
 John has three tips for chefs looking to make the most of rice's culinary versatility:
• "Rice is the perfect ingredient to add bulk to your meal plans. It's more cost-effective than potatoes and a perfect base to take on and even improve the flavour balance of the dish.
• "Tilda Basmati rice is ideal for creating delicious but easy vegan or vegetarian dishes. Simply serve with roasted vegetables and fresh herbs for a healthy, tasty and cost-effective meal option.
• "Tilda Basmati is also fantastic as part of a fresh salad, adding a healthy carbohydrate and substance to the dish. Tilda's grains also look so appetising providing a perfect sharp, clean white base enhancing the appearance of the other ingredients."
Mark Lyddy, Tilda’s Head of Foodservice, said: "This underlines the product quality and unrivalled versatility of Tilda Basmati rice and the key role it has to play at the heart of every catering operation."
For more information and some great tasting recipes made using the Tilda Rice range, www.tildafoodservice.com |
