The Black Pudding Competition

Getting Competitive in the North

The inspiration:

1. Take a germ of a Northern idea born out of the pandemic…

2. Find an element of wine and food that would attract attention for being different…

3. Involve key stakeholders who would sense a PR opportunity from a fun competition…

4. Raise IWFS profile by broadcasting across ‘social’ and other media.

The Recipe:

A blend of 4 Northern branches, 6 catering colleges, 5 top chefs, with a handful of Michelin stars to boot…

The key ingredient:

Black Pudding!

The IWFS Black Pudding Competition began in April with catering students across the North competing to create a dish with black pudding at its core. Regional heats are nearing conclusion, before the Grand Final in May and a prestigious Awards Lunch on June 28th.

The Taste Test (the Proof of the Pudding!):

· Student sceptics become enthusiasts

· Colleges want a repeat

· Top chefs congratulate the Society for its innovation and enterprise