PubChef Food Excellence Awards WINNER - Meat
Meat dishes make up a substantial part of pub menus, with chefs increasingly experimenting with different cuts of meat. The meat category saw our three finalists creating a main-course dish using beef, lamb or pork. Offal was also allowed.
Ross Williams
Position: Chef/ownerPub: The Wellington, Wellington, HerefordshireContact number: 01432 830367Website: www.wellingtonpub.co.ukDish: Rump of Marches lamb with aubergine, feta, potato and rosemary sauté, roast garlic and thyme jusClick here to see the recipeCost of ingredients: £4.05Menu Price: £16GP: 70%
Why you chose this dish: "It's a novel take on a classic combination of flavours. Using a rolled rump of lamb means that we can deliver great perceived value to the customer - there's 8oz of pure prime lamb on the plate, no bones or sinew unlike if were using a cut like a rack."
Background: It has been a good year for Ross. He won PubChef's Pub Roast of the Year competition and also the Flavours of Herefordshire Pub of the Year for the second year.
A former PR director, Ross and wife Philippa left London to buy the Wellington four years ago. Ross is a self-taught chef.
Meat and game are strong sellers at the Wellington, and Ross says rural Herefordshire is a fantastic place to get wonderful local produce. His Marches lamb comes from local butcher Neil Powell in Hereford.
Best-selling dishes include: Herefordshire sirloin steak with red onion marmalade and hand-cut chips; pan-fried Gressingham duck breast with sweet potato, apricot mash and plum sauce; roast loin of Welsh white pork stuffed with garlic & herbs, braised red cabbage and saffron roast potatoes.
JUDGES' COMMENTS:
"The lamb was really tasty and the sauté was a clever accompaniment with lots of originality."
"There were some lovely Mediterranean flavours and each individual ingredient spoke for itself."
"Ross is a real food entrepreneur."
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