Rudden wins Craft Guild Award
Pub chef John Rudden has added another string to his extensive culinary bow by winning the Craft Guild of Chefs' Pub Restaurant Chef of the Year 2005 award.
Rudden, executive chef and director of the White Hart Inn, Lydgate, Oldham, in Greater Manchester, took his latest gong at the Guild's annual awards dinner, attended by more than 600 chefs at London's Hilton Metropole Hotel.
The pub category, which was introduced in 2003, recognises and rewards chefs working in pubs. Judges particularly look for candidates who use local produce where possible, and who cook with flair and creativity to an exceptional standard.
The award is one of many achievements won by the White Hart since Rudden and his business partner John Buckley rescued the pub from obscurity and semi dereliction 15 years ago. During that time the pub has been named Catey Pub of the Year, Lancashire Life Hotel of the Year, Commendation Award in the Good Food Guide and has maintained AA two rosette status for 10 successive years.
Rudden says he believes in serving real meals, not sculptures on a plate and aims to ensure that diners at the White Hart are never bored as menus change regularly according to the season.
The dishes that customers are likely to sample include tempura, monkfish cheek with smoked bacon salad, pineapple carpachio and coriander oil (£6.95), grilled fillet of line-caught seabass with Oriental spiced crust, tomato jam and vegetable noodles (£15.50), and warm pear and almond tart with lavender syrup and cinder toffee ice-cream (£5).
Other chefs nominated for the pub category included David Edwards of the Three Fishes, in Mitton, Lancashire, and Mathew Shropshall, of the Royal Oak, in Kings Bromley, Staffordshire.
