Sun | Dec 10, 2023

Knutsford Court Hotel hosts Best Burger Competition

Published:Thursday | February 21, 2019 | 12:17 AM

The exciting sounds of chef knives and other utensils harmoniously singing to the melodious display of top-notch culinary artistry, along with floating aromas of freshly prepared patties, all set the tone for the intense Knutsford Court Hotel Best Burger Competition.

Held recently on the grounds of the establishment, 10 in-house chefs battled for the winning title and the chance to have their juicy creations added to the hotel’s new theme night menu, Pizza, Brew and Burgers Too.

As the heat in the kitchen intensified, the culinarians grilled, baked and fried burgers, made with uniqueness. Beef, seafood and veggie were among the options that the talented cooks provided.


The competition was judged by a panel of foodies, including the Knutsford Court Hotel Executive Chef Mark Dekrines, Courtleigh Hotel and Suites Executive Chef Kevin Hilderbrandt, Food and Beverage Manager Kemecia Fogo, and Food and Beverage Supervisor Jamila Morris.

The delicious choices were judged on appearance, taste, texture, doneness, concept, arrangement, bread and side dish. All competitors presented new, tasty and fascinating options. But only one could win, and after a long deliberation, Shaday Ellis copped the winning title with her lentil black bean supreme burger on a herbed focaccia bun accompanied with yam fries. The victor explained, “After seeing the judges’ expression to my burger, I felt like a winner at that moment. I’m really happy I got the chance to wow everyone and I hope to continue.”

In second place was Carlos Vincent with Elements, a masterpiece beefburger, fried Cheddar and pickled mango mixed with pepper jelly. Kimani Smith was awarded third place with a vegetarian entry called Kxng’s Plantain Infused Burger. The food lover put a tasty twist to the usual vegetarian option, veggie chunks and plantain. It came with a side of chocho fries, soaked in cajun seasoning, dusted with panko and fried golden. This also proved to be one of the major highlights of the afternoon.

“I researched the idea and realised it could work. I just added my creative spin to the dish and it really did the trick for me,” he said.

Executive Chef Mark Dekrines was proud of the work presented. He said, “All in all, it was a great competition with sportsmanship and camaraderie above all. It was energising, challenging and morale-boosting.”

The delicacies will be available for your pleasure at the end of February.