Chandos Deli celebrates Sandwich Designer of the Year award
Asher Simpson of Chandos Deli, Princesshay has won the ‘Roast Sesame & Chilli Sauce’ category at the grand final of the Sandwich Designer of the Year awards.
The best sandwich designers in the UK battled it out in the finals to be crowned British Sandwich Designer of the Year 2015. 29 of the UK’s finest sandwich designers had won through from five regional heats in the British Sandwich Association’s flagship competition.
The Sandwich Designer of the Year is a quest to find the UK’s most innovative sandwich designers. There were six categories, all of whom produced a category winner, one of which included Asher Simpson.
Asher Simpson, 26, has worked at Chandos Deli in Princesshay for over two years. He is one of the youngest competitors in the prestigious contest and has caught the attention of the judges with his delicious ‘Forty Thieves’ creation.
The ‘Forty Thieves’ is made from pulled free range chicken from Piper’s Farm, with sesame paste, chilli and soy sauce in a malted bread baguette which was oven baked for five minutes. Rocket, fresh coriander and spring onions were added and the whole creation sprinkled with toasted sesame seeds.
Asher Simpson said: “It’s absolutely brilliant to have been awarded Sandwich Designer of the Year award for the ‘Roast Sesame and Chilli Sauce’ category. The competition was so much fun and great to be involved with. The Forty Thieves was inspired by the story of Ali Baba and his Forty Thieves and the popular phrase ‘open sesame’. I can’t wait to put this on the menu as a special in Chandos.”
British Sandwich Association’s Gethin Evans said “The 2015 competition has produced some truly epic sandwiches. This year we had several new contestants lined up against some seasoned campaigners and every single sandwich was on the money. We even had one entrant from Amsterdam fly in for the competition.
“Head judge, Michelin starred Theo Randall, was taken aback by the sheer depth of flavour used in the design of these sandwiches. Every one of the 34 sandwiches in the Grand Final brought a new unique flavour combination which reinvigorated the palette and subdued the carb-overload.”
