{"id":197,"date":"2021-04-09T15:42:45","date_gmt":"2021-04-09T15:42:45","guid":{"rendered":"https:\/\/www.tilda.com\/foodservice\/?post_type=authors&p=197"},"modified":"2025-05-06T10:36:34","modified_gmt":"2025-05-06T10:36:34","slug":"st-edmund-hall-oxford-university","status":"publish","type":"authors","link":"https:\/\/www.tilda.com\/foodservice\/meet-the-chefs\/st-edmund-hall-oxford-university\/","title":{"rendered":"St Edmund Hall, Oxford University"},"content":{"rendered":"
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Joining St Edmund Hall, Oxford University, in November 2010, Head Chef John McGeever relished the challenge of reinvigorating the prestigious College\u2019s old fashioned menu to bring it up-to-date and better reflect the discerning tastes of the current students. With a flair for seasonal, international, modern food \u2013 from Indian to Thai \u2013 John\u2019s menu is nothing but fresh, healthy and good quality<\/strong>.<\/p>\n

Choosing Tilda as the perfect creative base for all his rice dishes, John comments \u201cWith Tilda Basmati I get perfect results every time I use it. There are no broken grains that you get with cheaper varieties and it always delivers a wonderful fresh taste\u201d, he continues \u201cWith cheaper rice you buy a problem, with Tilda you buy safe.\u201d<\/p>\n

It also adds to John\u2019s assurance that Tilda exercises a \u2018fair-play\u2019 policy when sourcing its Basmati rice. John comments, \u201cThe students are very concerned about where their food comes from and that it is ethically sourced. It is reassuring that I can tell them with confidence that Tilda Basmati rice is as ethical and fair as it gets.\u201d<\/p>\n

John believes that Tilda Basmati rice is an excellent, cost-effective carbohydrate and an essential staple in the students\u2019 diets, \u201cI see it as my duty to feed the students well, so they have the correct nourishment to be able to work hard and perform well. Tilda rice is the perfect base for so many of my dishes and in fact, beautifully cooked rice with a fresh, healthy protein, such as salmon, is one of the most popular dishes here at St Edmund.\u201d<\/p>\n

Indeed, two of the recipes John has recently developed using Tilda Basmati Rice have gone down especially well with diners \u2013 firstly, a\u00a0Thai Spiced Fillet of Salmon on Roast Aubergine with a Coconut Milk and Chilli Sauce<\/a>\u00a0served with Tilda Basmati Rice infused with Sweet Peppers and Flat Leaf Parsley, and also a\u00a0Braised Breast of Chicken with Lemon Grass and Star Anise<\/a>,\u00a0Stir Fried Vegetables and Tilda Basmati Rice spiced with Fresh Lime, Coriander and Ginger. Selling an average of 120 portions of each dish a night, John comments, \u201cThese recipes are modern, fresh and simple and perceived by the students to be healthy yet tasty and fulfilling. Tilda Basmati Rice is a key ingredient, complimenting and taking on the flavours of each dish and helping create an appealing and attractive menu choice for my diners.\u201d<\/p>\n

JOHN\u2019S TOP TIPS\u2026<\/h3>\n

Rice is the perfect ingredient to add bulk to your meal plans. It\u2019s more\u00a0cost effective<\/strong>\u00a0than potatoes and a\u00a0perfect base<\/strong>\u00a0to take on and even improve the flavour balance of the dish.<\/p>\n

Tilda Basmati rice is ideal for creating\u00a0delicious but easy\u00a0<\/strong>vegan or vegetarian dishes. Simply serve with roasted vegetables and fresh herbs for a\u00a0healthy, tasty and cost effective meal option<\/strong>.<\/p>\n

Tilda Basmati is also fantastic as part of a fresh salad. Adding a healthy carbohydrate and substance to salads, Tilda\u2019s grains also\u00a0look so appetising<\/strong>, providing a perfect sharp, clean white base, and\u00a0enhancing the appearance\u00a0<\/strong>of the other ingredients.<\/p>\n\n <\/div>\n <\/div>\n <\/div>\n<\/section>\n\n

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Recipes<\/span> by<\/span> John<\/span> McGeever<\/span><\/h2>\n <\/div>\n \n
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Wild Rice and Mushroom Burger Patties<\/h3>\n

Wild rice and mushroom burger patties made with mushrooms fried in garlic, cumin and chilli and cooked basmati and wild rice.<\/p>\n <\/div>\n<\/a> <\/div>\n

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Aromatic Hoi Sin Duck & Jasmine Rice Spring Roll<\/h3>\n

With thanks to Alex Wilcock and her students at Farnborough College of Technology who created this delicious recipe.<\/p>\n <\/div>\n<\/a> <\/div>\n

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Weekend Biryani Brunch<\/h3>\n

A flavourful vegetarian and gluten-free brunch menu alternative that is perfect for sharing.<\/p>\n <\/div>\n<\/a> <\/div>\n

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Wholegrain Basmati Super Food Salad with Sea Trout<\/h3>\n

Fresh sea trout paired perfectly with healthy superfoods, Wholegrain Brown Basmati rice and a Royal Jubilee Dressing.<\/p>\n <\/div>\n<\/a> <\/div>\n <\/div>\n <\/div>\n <\/div>\n<\/section>","protected":false},"excerpt":{"rendered":"

Joining St Edmund Hall, Oxford University, in November 2010, Head Chef John McGeever relished the challenge of reinvigorating the prestigious College\u2019s old fashioned menu to bring it up-to-date and better reflect the discerning tastes of the current students.<\/p>\n","protected":false},"featured_media":470,"menu_order":0,"template":"","meta":{"_acf_changed":false,"editor_notices":[],"footnotes":""},"class_list":["post-197","authors","type-authors","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\nSt Edmund Hall, Oxford University | Meet The Chefs | Tilda Professionals<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.tilda.com\/foodservice\/meet-the-chefs\/st-edmund-hall-oxford-university\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"St 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