Chef Lizzy is Castle's green queen

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Pots and pans rattled with a vengeance when the UK's leading pub chefs battled it out tofind the nation's finest "greens cuisine". The head-to-head...

Pots and pans rattled with a vengeance when the UK's leading pub chefs battled it out tofind the nation's finest "greens cuisine". The head-to-head national pub and restaurant chain challenge ­ focusing on vegetables ­ saw Midlands finalist Lizzy Barby, 22, from the Castle Inn in Caldecott, near Market Harborough, see off all comers in The Great British Pub & Restaurant Awards held in Abingdon, Oxfordshire. The two runners-up were Tim Nelmes of the Tall Ships Bar & Restaurant, Southgate Street, Gloucester and Alistair Horn of the Chetwode Arms, Lower Whitley, near Warrington. Top chefs from the north were pitted against their southern counterparts in a 45-minute race against the clock to prepare and cook a starter or salad and main course. Meat and fish were optional, but dishes had to highlight fresh or frozen vegetables ­ with the nation's favourite, peas, an essential ingredient. Lizzy Barby's winning meal included a starter of cream of minted pea summer soup, celery froth and anchovy crouton, and a main course of pan-fried breast of duck stuffed with baby figs, blood orange jus and served on a tagliatelle of savoy cabbage and mangetout. The awards aim to encourage higher standards in preparing and cooking greens in pub and restaurant chains. "They also help to address Government targets for the nation to eat at least five fruit and veg a day," said Vegetable Growers' Association chief executive Martin Riggall. The top three received aweekend in Paris for two plus a commemorative plaque for their establishment and a certificate. Lizzy Barby also received £1,000 worth of kitchen equipment from Comet or a recognised weekend cooking course to the same value. The two runners-up had their choice of kitchen equipment to the value of £500.

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