We bake the difference 2015 – the final!

16.3.15

 

As the culmination of three rounds of culinary contest, the final bake in the We Bake the Difference competition 2015 takes place on Thursday 19th March at Gloucestershire Royal Hospital (GRH).

 

The final will be judged by head judge and representative from The Wiggly Worm charity Rob Rees MBE (The Cotswold Chef). The judges’ line up is completed by our Chair Professor Clair Chilvers and HR Director Dave Smith, together with staff guest judge Alison Lovett-Turner. The live final is being held in the kitchens at GRH. The earlier rounds involved competitors baking their goods at home and bringing them in for judging so cooking in a professional kitchen will be a new experience.

 

Over the last three months, competitors from across the Trust have cooked up amazing, creative and delicious cakes and pastries, with some entrants eliminated after each round passes. Catering Manager Bridget Hooper has managed the entire project, organising judges, booking venues and supporting members of staff, as well as nominating our chosen charities. Prizes for the winner include books and a cookery course from Hobbs House Bakery.

 

Nursing Director Maggie Arnold was the driving force behind this year’s event, as well as being the lead judge in the first two rounds. Maggie says: “Not only has it been fantastic for me getting to sample all the cakes every round, it’s also been a reminder of just how talented our staff are in their lives outside work. Every entrant has been superb and we will shortly be announcing details of more opportunities for staff to show off their skills in the coming year!”

 

Following each round, the remaining cakes have been auctioned off for charities including Age UK and the Alzheimer’s Society. The cakes from the final will be sold the following day in Foster’s Restaurant with proceeds going to The Wiggly Worm. The charity’s work includes the award-winning Star Bistro, where food is prepared simply, tastefully and in season by the Wiggly Worm team with the great support of students from the National Star College.

 

Maggie Arnold explains why we wanted The Wiggly Worm to benefit: “The charity is involved in some great projects and like us is passionate about the importance of good food and nutrition.”

 

Ends

On the day:

Baking starts:              2.30pm

Judging starts:             4pm

Presentation:               4.30pm