Food Excellence Awards

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Young Pub ChefJack Bloomfield Commis chef, the Lickfold Inn, Lickfold, West Sussex 01798 861285 ?thelickfoldinn.co.uk Ownership: Freehold Dish:...

Young Pub Chef

Jack Bloomfield

Commis chef, the Lickfold Inn,

Lickfold, West Sussex

01798 861285

?thelickfoldinn.co.uk

Ownership: Freehold

Dish: Pan-seared scallops on risotto finished with fennel and Pernod cream and crispy Parma ham.

Why is it a winner? The risotto

complements the scallop and adds

bulk. The fennel and Pernod add flavour and cut through the creaminess of the risotto. The crispy ham adds seasoning and texture.

Background: Jack is studying for an NVQ level 2 in professional cookery. He started work at the Lickfold as a kitchen porter and progressed to being a chef in June 2006.

l Jack has left the Lickfold and now works at JSW Restaurant, Petersfield, Hants

Judges' comments

A very well organised, clean chef. The risotto represents good value on the pub menu and the Pernod is a great touch. A very promising young chef.

Aaron Weinowski

Second chef, the White Hart Inn,

Lydgate, Oldham

01457 872566

?thewhitehart.co.uk

Ownership: Freehold

Dish: Rabbit cooked three style with potato and swede Anna.

Why is it a winner? It utilises and shows different styles of rabbit - especially when you butcher it yourself. The combination of flavours is a real winner.

Background: Aaron has been a chef for five years. He hopes to learn more in the pub kitchen and eventually add his own influence to recipes.

Judges' comments

The rabbit loin was beautiful and this dish definitely had the wow factor. This was a very labour-intensive dish and Aaron showed a good range of cheffing skills.

Andrew Snape

Three Fishes,

Mitton, Lancashire

01254 826888

?thethreefishes.com

Ownership: Part of Nigel Haworth's Ribble Valley Inns

Dish: Deep-fried monkfish tail in breadcrumbs, garden-pea mash, caper and onion mayonnaise and chunky chips.

Why is it a winner? It's a good variation on the fish and chips theme. The garden-pea mash and caper and onion mayo create a great flavour.

Background: Andrew has been a chef since he was 14. His ambition is to own his own restaurant.

Judges' comments

Beautiful presentation and a really pubby dish that has been moved on. A crowd pleaser.

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