Prestigious Annual Chefs Competition At Westminster
[20-08-2010]
Best Dinner Menu:
The ferry company Norfolkline has announced that the English Channel team won its prestigious annual Chefs Competition at Westminster Kingsway College in London. The winning team was made up of chef Jevgenijs Lonskis and steward Manuel Cardoso from the Maersk Delft ferry, which operates between Dover Dunkerque. Norfolkline annually come together to compete against each other to create the best dinner menu with three dishes. Each team is composed of two people, including a sub or assist the chef and a steward. The teams are judged by five professors of the university in areas such as presentation, taste, imagination and quality of food and services.
Special Events:
Brian Smith, Managing Director of retail and food service Norfolkline said, “Our Norfolkline chefs really enjoy competing at this event every year. Our onboard teams all operate to the highest standards of customer service and this provides them with the perfect opportunity to showcase their skills both in the kitchen and in front of the customers.” Norfolk Line has also hosted a formal dinner with 200 British and French veterans and VIPs specially dressed Freight deck onboard the Maersk Dover ferry last month. The dinner was a series of special events marking the 70th Anniversary of Operation Dynamo during World War II. Each of the four courses are designed, prepared and cooked by the catering team of Norfolkline.
Ferry to France:
No worries for travellers visiting to France from England as they will get Norfolkline ferry operator with maximum travel comfort facilities. Norfolkline is now with DFDS to provide great deals of travel comfort for travellers including cheap ferry tickets and onboard facilities. Dover to Dunkirk is always a better route to reach France in an easy way as there are maximum ferry travel facilities particularly with Norfolkline ferries.
come together to compete against each other to create the best dinner menu with three dishes. Each team is composed of two people, including a sub or assist the chef and a steward. The teams are judged by five professors of the university in areas such as presentation, taste, imagination and quality of food and services.