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Shropshire Sushi Chef Sam to compete in Global Sushi Challenge

House-of-the-rising-Sun-Head-Chef-Sam-Butler-with-his-Sushi

House-of-the-rising-Sun-Head-Chef-Sam-Butler-with-his-Sushi

Sam Butler, head chef at The House of the Rising Sun restaurant in Shrewsbury, will be competing in the UK heat of the Global Sushi Challenge this week at one of the world’s most recognisable Japanese restaurants, Nobu, in the heart of London.

The competition is held over three days and includes a two day training programme, run by renowned sushi chef Kazato, the official sushi ambassador appointed by the Japanese Ministry of Agriculture, Forestry and Fisheries.

Sam is only one of two chefs from outside of London, with a total of nine competing in the competition including chefs from Sake No Hana, Murakami, Maze Grill Park Walk and Sushi Samba. The organisers of the Global Sushi Challenge approached him after they saw photos of his dishes on social media.

He said: “It will be an amazing learning curve as all of our sushi we serve on our daily menus at the House Of The Rising Sun is self-taught. It’s been what we have gathered from books, YouTube and eating sushi elsewhere. It will be nerve-wracking; the other competitors have a lot more experience but it will be good to represent Shropshire in the competition.”

The House of the Rising Sun offers traditional sushi and sashimi as well as rolls with modern twists that change weekly and may include: soft shell crab and pepper; lobster with Thai basil, lemon mayonnaise and salted cucumber; and chicken and spring onion – it is served alongside their daily Pacific Rim influenced menu. Chef sam added “many people travel from outside the region to enjoy our sushi as its so unusual to be able to enjoy it so fresh in the land-locked Midlands.”

The competing chefs will have to prepare a selection of Edo Mae – a traditional style of sushi in which sliced raw fish is served over rice – and a creative sushi plate.

The challenge for Sam will be keeping everything fresh in the hotel room during his stay.

“We have to bring our own produce for the competition including sushi rice, which you have to really focus on when cooking. Freshness is key with sushi, so hopefully the hotel will give me access to their kitchen – otherwise I’ll be
trying to make sushi rice in the kettle!”

After the competition, Sam hopes to travel to South America next year to explore Nikkei cuisine – a fusion between Japanese and Peruvian food – to expand the Pacific Rim food offering at The House of the Rising Sun.

The restaurant are due to celebrate their second anniversary in October since opening, the team will be offering their popular special Sushi Masterclasses alongside their celebrations. www.hotrs.co.uk for more info.

For more information on the Sushi challenge see www.sushichallenge.global

Sushi served in The House of The Rising Sun Shrewsbury Restaurant

Sushi served in The House of The Rising Sun Shrewsbury Restaurant

Sushi at House of The Rising Sun Shrewsbury Restaurant

Sushi at House of The Rising Sun Shrewsbury Restaurant

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