Food Excellence Awards
Desserts
Annette Brassey
Pastry chef, Crown,
Roecliffe, North Yorkshire
?crowninnroecliffe.co.uk
01423 322300
Tenure: Freehold
Dish: Trio of Wakefield rhubarb: chilled rhubarb and Wakefield Ruby Gold soufflé; rhubarb and toasted almond crumble; sweet rhubarb and vodka smoothie with shortbread fingers.
Why is it a winner? Wakefield rhubarb is a fantastic local commodity and it works well with the Ruby Gold - a locally made rhubarb cheese. A great combination of sweet and sour, crisp and soft - it's a real mouthful.
Background: Annette has been a chef for 15 years. Her CV includes the Angel in Hetton.
Judges' comments
Excellent combination of textures. A skilful, highly organised and innovative chef. The dish had a fantastic contrast of flavours. Showed great technical skills.
Marion Cummins
Chef, the Linnet,
Great Hinton, Wiltshire
01380 870354
Tenure: Wadworth tenancy
Dish: Great Hinton honey and walnut tart with English mead and nutmeg ice cream.
Why is it a winner? Marion loves reviving traditional ingredients and on a trip to Denmark she noticed mead was popular. Lurgashall Winery in Sussex makes English meads and Marion used honey from her neighbour in Great Hinton to make an English version of pecan pie.
Background: Marion has been a chef for three years. Prior to this she spent four years cooking at a village school and ran a coffee shop in the army.
Judges' comments
An ice cream queen. Melt in the mouth pastry. Fantastic to see the revival of an old recipe and ingredients. Great use of local and English produce. A skilled and very tidy chef.
Lee Patrick
Sous chef, Ye Old Sun Inn,
Colton, North Yorkshire
01904 744261
?yeoldsuninn.co.uk
Tenure: Enterprise lease
Dish: Cherry & chocolate
Why is it a winner? It's a modern take on the old favourite Black Forest gateau.
Background: Lee has been a chef for six years and he prides himself on being able to add his own twists to recipes as well as find new ways to present dishes. Over the last year, Lee has started working with local food groups to build supplier relationships and has also added a new dimension to the menu with the purchase of a food smoker.
Judges' comments
An enthusiastic and creative chef. A good twist on a classic. An efficient and methodical worker.
