Sodexo UK & Ireland has announced the two winners of its inaugural Food of Black Origin Competition. This cooking competition, organized by Sodexo’s Origins employee network in partnership with Sodexo’s culinary community, was designed to celebrate Black culture and cuisine in honor of Black History Month.
The competition welcomed all Sodexo employees in the UK and Ireland, featuring two categories: novice and professional. Participants were tasked with creating a complete dish inspired by Black culture, adhering to specific guidelines.
For the novice category, contestants had to ensure the protein component of their dish—whether it be meat, sustainable fish, or a plant-based option—did not exceed 120g.
In the professional category for Sodexo chefs, the challenge was to prepare a dish that included a main course and two sides, all rooted in Black cultural traditions, with the same protein limit of 120g.
The live final took place at Manchester’s renowned cookery school and event space, Food Sorcery, where six finalists—two novices and four professionals—competed in a highly competitive cook-off, showcasing exceptional skills and creativity.
Novice winner: Akeira Beckford, Commis Chef, Health & Care
Caption: Akeira Beckford
Professional winner: Keith Piggot, Craft Development Chef, Corporate Services
Caption: Keith Piggot
Both chefs were commended for their remarkable culinary talents by the judging panel, which included Ben Dutson, Food Innovation Director at Sodexo Live!, Debbie Hinckson, Head of Sales & Marketing at The Good Eating Company, and Rayna Miller, Director of Employee & Change Communications at Sodexo UK & Ireland.
Akeira’s standout dish was Brown Stew Jackfruit Bakes, a Caribbean-style dumpling filled with brown stew jackfruit, accompanied by plantain and coleslaw. The judges appreciated its simplicity, authenticity, and flavor, emphasizing her intent to highlight the versatility of jackfruit rather than merely offering a meat substitute.
In the professional category, Keith Piggot impressed the judges with his Pulled Goat Rolex, a chapati filled with a vegetable omelette and pulled goat shoulder, inspired by his experiences in Uganda. His dish beautifully captured the vibrant flavors and textures associated with Ugandan street food.
Debbie Hinckson highlighted the awe she felt witnessing the confidence of each competitor, particularly the novices, and expressed how the authenticity of their stories shone through in their dishes. She noted this competition as a vital platform to elevate discussions around food of Black origin and to inspire future culinary creations within Sodexo and The Good Eating Company across the UK and Ireland.
Akeira’s prize includes a stay at the Scarlett Barn in Devon, generously provided by competition sponsor The Black Farmer, along with a food hamper. Keith, as the professional winner, will enjoy an exclusive experience thanks to Sodexo Live!
Rayna Miller commended the diverse culinary skills displayed by Sodexo chefs, expressing a personal connection to the importance of seasoning in her culinary heritage. She encouraged her colleagues to remain engaged, get involved, and participate in next year’s event.
Sodexo’s Origins network fosters a culture of inclusivity, encouraging employees from various backgrounds to come together and contribute toward creating an equitable workplace where everyone feels a sense of belonging and purpose.
