Marston's licensees scoop food gongs
Two Marston's Pub Company licensees have scooped Bronze and Merit awards at a Hospitality Show cooking competition.
Jeff Thomas, chef patron at the Forresters in Yoxall and Matthew Shropshall head chef at the Royal Oak in Burton competed in the Gastro Pub Main Course category at the British Cookery Championships at Birmingham's National Exhibition Centre.
MeritRenowned judges including Michelin star chef Kevin Viner and 2004 National Chef of the Year Steve Love, picked out Jeff for Bronze and Matthew for the Merit.
Jeff served up a dish of seared calves liver with sweet potato puree, fine winter greens and ruby grapefruit butter sauce and Matthew prepared a beer braised Wychnor Park pheasant served with savoy cabbage, packington bacon comfit, parsnip puree a celeriac fondant and Jennings Cockerhoop Ale juslie.
Jeff said: "I am obviously delighted to have achieved a bronze award. I haven't competed for over 25 years so to do this well in such a high profile event is amazing and has certainly inspired me to put myself forward for other national competitions."
Stiff CompetitionRegular finalist and four time champion Matthew said: "There was some really stiff competition this year but I think my experience, intensive preparation and training with Raymond Blanc helped to give me the edge. I developed a great combination of textures and flavours and the use of the golden Jennings Ale complemented them perfectly."
Contestants had half an hour to impress the panel and were judged on their working methods, hygiene, presentation skills, seasoning and combination of flavours.
Both chefs placed great importance on using local produce. Matthew said: "For me, working with meat and vegetables from the Staffordshire region means I can be confident in the quality and freshness of my ingredients - most of the ingredients I use come from a five mile radius of the pub!"
Marston's Pub Company catering and development manager Ben Bartlet said: "I am thrilled for Matthew and Jeff - they have both done exceptionally well and I hope they will serve as an inspiration to our other chef's to get involved in more events like this in the future."
