Over 20 rugby players from Harlequins, Wasps, London Irish, London Welsh and England Women battled it out last night in an Alaskan seafood cook-off hosted by 2010 Masterchef winner Dhruv Baker and supported by the Rugby Players’ Association, the representative body and collective voice of professional rugby players in England.
Taking place at L’atelier des Chefs, London, players were tasked to cook three Alaskan seafood dishes instructed by Dhruv and judged by a panel headed up by Dhruv and including Maria Costa Lobo, representative of the Alaska Seafood Marketing Institute and James Pike, venue manager at L’atelier des Chefs.
Highlighting the nutritional benefits of wild Alaskan seafood which is low in fat, high in protein and Omega 3, sustainable, 100% natural and rich in vitamins and minerals, dishes included Alaskan fishcakes, Alaskan salmon spring rolls and Alaskan pollock curry, demonstrating the versatility of cooking with fish.
Speaking about his career to date, his personal experiences in Alaska and the nutritional benefits of fish, Dhruv focused particularly on the benefits of Alaskan canned salmon. “While less decadent perhaps than fresh fillets, Alaskan canned salmon is an extremely healthy cupboard staple and perfect for a range of quick easy dishes