PUB chefs from around the UK have been competing in the finals of the PubChef Food Excellence Awards.
Now in its fourth year, the competition - run by PubChef magazine - saw 33 chefs battling it out in 10 category cook-offs held at the Meat and Livestock Commission in Milton Keynes, Buckinghamshire.
The winners will be announced at an awards night on February 28 at the Dorchester, Park Lane, London.
From the 10 category winners one chef will be selected to be crowned Pub Chef of the Year 2008.
This year’s prestigious judging panel includes TV chef and writer Richard Fox; Alastair Sawdays Pubs and Inns guide editor David Hancock; Orchid pub company head of food Dean Snee; chef and writer Stephen bull; Which Good Food Guide editor Elizabeth Carter; PubChef editor Jo Bruce and Martin Bates
from the Craft Guild of Chefs.
The finalists are:
YOUNG PUBCHEF
Aaron Weinowski
The White Hart Inn, Lydgate, Lancs
Rabbit cooked three style with potato & swede Anna
Andrew Snape
The Three Fishes, Mitton, Lancashire
Deep-fried monk fish tail in breadcrumbs, garden pea mash, caper & onion
mayonnaise, chunky chips
Jack Bloomfield
The Lickfold Inn, Lickfold, Petworth, West Sussex
Pan-seared scallops on risotto finished with a chive & Pernod cream and
crispy Parma ham
GLOBAL CUISINE
Philip Milner
The Orange Tree, Thornham, Norfolk
Steamed turbot fillets, leek and Brancaster mussel tagliatelle, light curry
foam, glazed apples
James Angus Rogers
The Dog Inn, Grundisburgh, Suffolk
Tandoori-baked Grundisburgh rabbit, lentil dal, stir-fry spinach
Jason Howlett
Ring O’Bells, Thornton, Bradford, West Yorkshire
Mixed thali (a selection of small Indian dishes): Kashmiri chicken, aloo
gobi & lamb keema with chick peas
GAME
Jack Baker
The Cricket Inn, Totley, Sheffield, South Yorkshire
Local honey roasted Chatsworth partridge, crispy game dumpling, creamed
Savoy cabbage. Duck-fat roast potatoes and game gravy with juniper
Scott Hessel
The Old Bore at Rishworth, Nr. Sowerby Bridge, Halifax, West Yorkshire
Partridge, beetroot fondant, lentils & bacon, thyme jus
Stephen Ardern
Bay Horse Inn, Kirk Deighton, Wetherby, North Yorkshire
Galphay Woods pheasant over steamed pearl barley, apple and walnut suet
pudding
BAR DISHES
Chris Potts
The Wellington, Wellington, Herefordshire
Saut™ed lambs kidneys on grilled focaccia with pancetta, porcini mushrooms
and basil
Arpaid Hubai
Ring O’Bells, Thornton, Bradford, West Yorkshire
Lamb shish kebab and beef shami kebab served with a lime pickle salsa,
minted yoghurt dip and onion & cucumber salad
Michael Ward
The Highwayman, Burrow, Kirkby Lonsdale, Cumbria
Highwayman dips – black pea, marrowfat pea & preserved olive tomatoes,
organic breads
SEAFOOD
Jack Baker
The Cricket Inn, Totley, Sheffield, South Yorkshire
Chowder of British Isles seafood with old bay spices and potted shrimp toast
Mathieu Eke
The Helyar Arms, East Coker, Somerset
Roast fillet of monkfish wrapped in Parma ham with saffron mash, cherry
tomatoes, confit of garlic & spinach
Shannon Wilson
The White Swan, Fetter Lane, London
Roast halibut with Savoy cabbage, lardons, palourde clams and white wine
sauce
PUB CLASSICS
Micky O’Connor
The Gun, 27 Coldharbour, London
The Gun posh pasty, duck & foie gras filled Cornish pasty with pea dipping
sauce
James Angus Rogers
The Dog Inn, Grundisburgh, Suffolk
Liver and bacon - with a twist
Emma Wombwell
The Wheatsheaf (Cow Shed Restaurant/Thatch), Raby, Wirral
Bangers & Mash
POULTRY
James Middleton-Burn
The Crown Inn, Dial Post, West Sussex
Duo of Guinea fowl, beetroot rosti, buttered kale, pan juices
Jason Howlett
Ring O’Bells, Thornton, Bradford, West Yorkshire
Gressingham duck breast stuffed with black pudding on mustard-braised
cabbage, redcurrant & apple sauce and duck scratchings
Neil Clark
The Linnet, Great Hinton, nr. Trowbridge, Wiltshire
Roast breast of mallard with red wine, braised leg, parsnip & apple r?sti
and sage gravy
DESSERTS
Lee Patrick
Ye Old Sun Inn, Colton, Tadcaster, North Yorkshire
Yorkshire Trio: Wensleydale and apple tart, Yorkshire curd souffle pancake
and gooseberry cheesecake cream with Yorkshire parkin
Annette Brassey
Bay Horse Inn, Kirk Deighton, Wetherby, North Yorkshire
Trio of Wakefield rhubard: Chilled rhubarb and wakefield ruby gold souffle;
rhubarb and toasted almond crumble; sweet rhubarb & vodka smoothie and
shortbread fingers
Marion Cummins
The Linnet, Great Hinton, Trowbridge, Wiltshire
Great Hinton honey and walnut tart with English mead and nutmeg ice cream
MEAT
Neil Clark
The Linnet, Great Hinton, Trowbridge, Wiltshire
Roast rack of lamb with corned lamb hash, tomato & rosemary ketchup
Lee Watts
The Inn @ West End, West End, Surrey
Homemade pie of braised beef, smoked oysters & wild mushrooms with spinach & Port gravy
Ross Williams
The Wellington, Wellington, Herefordshire
Roast rack & faggot of speckle faced Welsh lamb with shallot & red wine
sauce and roast garlic mash
TEAM
Stephen Treadwell and Stuart Fay
The Bell Inn and Hill House, Horndon on the Hill,Essex
Corin Earland and Rob Hartwell
The Fishes, North Hinksey, Oxfordshire
James Angus Rogers and Sam Browes
The Dog Inn, Grundisburgh, Suffolk
Ross Williams and Chris Potts
The Wellington, Wellington, Herefordshire