PubChef Awards2005 - Starters cook-off
The search for PubChef of the Year 2005 continues with the Starters category cook-off in the PubChef Awards. Jo Bruce reports on the action.
The final of the Starters category of the PubChef Awards had a War of the Roses feel to it, with four of our five category finalists coming from Lancashire. But would it be a Lancastrian that would take the category crown or would our Wiltshire chef shine through? With the winners of the Meat and Food From Britain categories competing against each other in this event, the tension was building as the chefs prepared to impress the judges with their cooking skills, ingredient knowledge and taste and presentation of the dish.
The finalists -
Ian Piper PUB: The Villa, Kirkham, Preston, Lancashire THE DISH: Warm crottin of goat's cheese served with rocket and plum salad, with beetroot dressing MENU PRICE: £5.75 GP: 89% WHY THIS DISH: "People are eating lots of goat's cheese. It is very creamy and rich and balances really well with the beetroot dressing, which counteracts the richness of the cheese. It is very popular on our menu." WHAT MAKES GOOD PUB FOOD: "Offering a unique choice that encompasses all tastes and all foods. It needs to offer local favourites to push a traditional British feel." WHAT MAKES YOU A GREAT PUB CHEF: "I take time sourcing the right produce. I buy locally and British. My dishes offer value for money, innovation and are well presented."
Steve Prescott PUB: The Eagle and Child, Parbold, Ormskirk,Lancashire THE DISH: Eagle & Child smokies MENU PRICE: £5 GP: 70% WHY THIS DISH: "It's very popular and has been a regular on the menu since I created it nine years ago," says Steve. "One chef took it off the menu and there was uproar among the customers." WHAT MAKES GOOD PUB FOOD: "Making the most out of as much local produce as possible and giving the customer something to talk about. Good simple food with a twist." WHAT MAKES YOU A GREAT PUB CHEF: "I will do everything within my power to please the customer. If they want a dish and I have the ingredients then they can have it."
Daniel Kirkpatrick PUB: The Eagle & Child, Shuttleworth, Ramsbottom, Lancashire THE DISH: British dim-sum MENU PRICE: £4.25 GP: 83% WHY THIS DISH: "I am a big fan of Chinese cuisine and wanted to blend this with my passion for local ingredients. It brings together fine Lancashire produce with Asian-style cooking." WHAT MAKES YOU A GREAT PUB CHEF: "At only 21 I run my own pub, write my own menus and train my own staff. I believe in what I do." DOING THE DOUBLE: Daniel is looking to win a unique double victory after his Cumbrian ham-wrapped lamb triumphed in last month's PubChef Meat cook-off.
Darran Salisbury PUB: Blue Anchor, Greenalgh, Lancashire THE DISH: Goat's cheese and fig tart MENU PRICE: £4.25 GP: 59% WHY THIS DISH: "I used to be a chef in the army and the officers would love combining cheeses with figs. That gave me the inspiration to create a tart which blended the two ingredients." WHAT MAKES GOOD PUB FOOD: "Fresh tasty and traditional home-cooked food. I also like to see pubs offering some fine-dining choices." WHAT MAKES YOU A GREAT PUB CHEF: "I produce a mixture of restaurant and pub-style cuisine. I keep the food fresh and tasty and enjoy watching the business grow."
Neil Clark PUB: The Linnet, Great Hinton, Wiltshire THE DISH: Mediterraneanstyle fishcake with langoustine tempura MENU PRICE: £4.95 GP: 65% WHY THIS DISH:M "I was inspired by Thai-style fish cakes but wanted to give them a south European feel. I also wanted to avoid using potatoes to give the dish a lighter edge." WHAT MAKES GOOD PUB FOOD: "Good pub food should offer something for everyone, be easy to understand and use as much local produce as possible." WHAT MAKES YOU A GREAT PUB CHEF: "I have total commitment, a creative mind and a passion to make it work, which has been with me since an early age." DOING THE DOUBLE: Neil is in direct competition with Daniel to become PubChef's first double champion after taking victory in last month's Food From Britain cook-off.
The judges -
Editor of the Camra Guide to Good Pub Food and author of Pub Super Chefs; SUE NOWAK Publishing director at William Reed Publishing; RUSSELL DODDM On behalf of sponsor Kitchen Range Foods; HEATHER BUTCHER PubChef reporter; MAX GOSNEY
Chef's tips -
DANIEL KIRKPATRICK added impact to the presentation of his British dim-sum dish by serving it on grey slates.
DARRAN SALISBURY, head chef at the Blue Anchor in Greenalgh, adds a little bit of lemon zest to his pastry for his goat's cheese and fig tart to add a touch of sharpness to the dish. Instead of throwing langoustine heads away NEIL CLARK uses them to decorate his dish of fishcakes with langoustine tempura. DANIEL used both white and black pudding in his British Dim Sum dish. He sources the puddings from the Bury Black Pudding Company.
About a third of the menu at the Linnet is seafood based and head chef NEIL CLARK sources his fish from Wing of St Mawes. For more nformation visit www.cornish-seafood.co.uk
DARRAN used an ash-coated, smoky-flavoured goat's cheese for his tart. The cheese is sourced from Nut Knowle Farm in Horam, East Sussex. The pub has a strong focus on British cheeses and has recently been offering a three-course cheese menu with a cheese-based starter, main and cheesecake dessert.
The judges' verdicts -
IAN - His beetroot dressing made from beetroot, garlic and olive oil was excellent and a clever use of the vegetable. The dish had great flavour, with the sweetness of the plum complementing the goat's cheese. Simple but effective, with elegant presentation and good value for money. A really good pub dish. STEVE - The concept of combining three types of smoked fish and bacon was well executed and really good value for money. Presentation was also commended. The dish has been on the menu for nine years and the judges said they could see why it was so successful. DANIEL - His British dim-sum was a wonderful concept and an excellent way of taking local British produce and using them in a different way. Each part of the dish was unique. His presentation of the dish was said to be spot on. It was a labour-intensive dish and he executed it with precision. NEIL - The depth of flavour in Neil's fishcakes was described as outstanding. The presentation was stunning with wonderful colours. Great to see fish not killed by batter. The salsa complemented the fishcakes well. DARRAN - The amazing presentation and the beautiful mix of flavours of the goat's cheese and fig were praised. The dish had warmth and a great autumnal feel. He was praised for his attention to detail and ingredient knowledge.
The winner -
It was double delight for Neil Clark, head chef at the Linnet in Great Hinton, Wiltshire, when he was named winner of the Starters category. Neil also carried off the Food From Britain category title last month. He impressed the judges with his dish of Mediterranean-style fishcakes with langoustine tempura. Neil sourced the fish for the dish from Wing of St Mawes in Cornwall. His vegetables come from Lovejoys Greengrocers in Meiksham, Wiltshire.
Neil says this is a popular dish on the menu during the summer and sells for £4.95, with ingredients costing £1.72. The judges said Neil's dish had that wow factor, used a fantastic mix of ingredients and the combinati
