PubChef Food Excellence Awards WINNER - Beer with food
Beer may have lost its place at dining tables in recent decades but in recent years it has been a culinary comeback kid, taking a rightful place as an accompaniment to food in UK pubs and homes.
James Rogers
Position: Chef/licenseePub: The Dog, Grundisburgh, Woodridge, SuffolkWebsite: www.grundisburghdog.co.ukContact number: 01473 735267Dish: Medallions of local venison with Adnams bitter and red wine sauceClick here to see the recipeBeer match: Adnams Best BitterCost of ingredients: £3Menu price: £14GP: 72%
Why beer match: "Around 80% of the beers we sell are Adnams. The bitter is nice and malty and hoppy . The beer used in the dish helps add moisture to the venison. The beer match does not overpower the dish but complements its flavours. We ensure the venison is not hung for too long ensuring it has a more delicate flavour which works very well with the fruity Adnams bitter."
Background: James has been joint leaseholder of this Punch pub for three-and-a-half years with his brother Charles. He has been in the kitchen for one-and-a-half years and is a self-taught chef. He found himself in the kitchen after becoming disillusioned with the unreliable, hot-headed chefs he was employing. James was previously an art and antiques valuer for Bonhams.
The pub serves an average 350 to 400 covers a week, with a wet:dry split of 60:40.
He believes good pub food is about great local produce, cooked simply and not forgetting British classics.
Best-selling dishes include: Sweet chilli roast salmon and sauté potatoes; confit of Gressingham duck with raspberry and cassis sauce; aged Scottish sirloin with red wine, shallots and homemade chips.
Judges' comments:
"Loved the honesty of this dish."
"Well cooked and the beer works with dish."
"A satisfying, well presented dish."
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