Food Excellence Awards
Pub Classics
James Rogers
Chef/proprietor, the Grundisburgh Dog, Grundisburgh, Suffolk
01473 735267
?grundisburghdog.co.uk
Tenure: Punch
Dish: Liver and bacon with a twist
Dish twist: James says: "It's venison liver. It's not as rich as you think; it's lovely with sweet red cabbage and Suffolk bacon."
Why is it a winner? This is a real country secret. Most people have never tried venison liver, but it is superb, far better than anything I have ever tasted before. We have all the offal delivered with the carcass straight from the estate and we butcher in-house. We like it for breakfast with black pudding and kidneys - chef's perk.
Background: James is a self-taught chef and took on the pub three years ago with brother Charles.
Judges' comments
James's commitment to local produce is fantastic. Great twist using venison liver. An impressive dish.
Micky O'Connor
Head chef, the Gun,
Docklands, London
0207 515 5222
?thegundocklands.com
Tenure: Part of Tom and Ed Martin's group of seven London gastropubs.
Dish: The Gun posh pasty
Dish twist: Micky says: "Duck and foie gras-filled Cornish pasty with pea dipping sauce."
Why is it a winner? This modern twist on a British classic makes the dish perfect for an evening meal or a snack - "pasty and a pint".
Background: Micky has been a chef for 13 years. His CV includes Marco Pierre White's Mirabelle as chef de partie. Food sales at the Gun increased by 30% last year. Micky puts this down to constantly improving the standard of food as well as sourcing new and interesting produce and suppliers.
Judges' comments
A great innovative concept. A clever twist. Fantastic pasty filling. Micky is clearly a very skilled chef.
Emma Wombwell
Head chef, the Wheatsheaf,
Raby, Wirral
0151 3363416
?wheatsheaf-raby.co.uk
Tenure: Freehold
Dish: Home-made venison sausages, creamy mash potatoes, rich red wine and bitter chocolate sauce
Dish twist: Venison and bitter chocolate is a classic combination; venison sausages and bitter chocolate and red wine jus is a little different.
Why is it a winner? We have a whole venison carcass delivered to our pub from a local gamekeeper and hang it for two weeks. Sausages are a great thing to make with off-cuts and are a definite pub classic.
Background: Emma has been a chef since she was 18 and trained at Plymouth college. She moved to France to work as a chef in La Rochelle before returning to work in Plymouth. She ventured up to the Wirral a year ago and has been head chef at the Wheatsheaf for four months.
Judges' comments
Emma was brave to enter a sausage dish and make them from scratch. This is a classic combination that has been moved on a bit and the simple presentation was beautiful.
