Food Excellence Awards
Team
Corin Earland and Rob Hartwell
Head chef/sous chef, the Fishes,
North Hinksey, Oxfordshire
01865 249796,
?fishesoxford.co.uk
Tenure: Peach Pub Company
Three-course menu:
Starter: Twice-baked pear and Westcombe Cheddar soufflé,
watercress and walnut vinaigarette
Main: Assiette of rabbit, braised leg, smoked bacon wrapped saddle and sautéed livers, marinated fennel salad and creamy Dijon sauce Dessert: Iced banoffee parfait, caramelised bananas and dark chocolate sauce.
Why is it a winner? All aspects of each dish work well together and as a set meal the courses complement each other: a light starter that eases you in, a main course that's a full meal and a fresh, palate-cleansing indulgent dessert.
Judges' comments:
Brave to attempt a souffle in a competition. Interesting
combination of flavours and ideas in rabbit main course. Clever dessert concept.
Ross Williams and Chris Potts
The Wellington,
Wellington, Herefordshire
01432 830367
?wellingtonpub.co.uk
Tenure: Freehold
Three-course menu:
Starter: Pan-seared king scallops with black prawn, lemongrass and coriander risotto, scallop roe butter
Main: Venison Wellington with beetroot and Perroche cheese dauphinoise, red wine sauce
Dessert: Cardamom-braised rhubarb with fresh vanilla custard and poached meringues.
Why is it a winner? Fresh Scottish scallops and the flavours in the risotto combine beautifully, while the black squid ink produces a wow factor. The chefs have access to local venison. It's complemented by the beetroot - both the flavour and the colour - and the local, soft goats' cheese, Perroche, gives an extra layer of flavour and a smooth, creamy finish to the dauphinoise. The combination of rhubarb and custard is a dessert classic; the poached meringue moves the dish on a bit and makes a really soft and light rhubarb dish.
Judges' comments:
The venison worked well with the earthy beetroot flavours. Dauphinoise to die for. Innovative dessert idea. A calm and controlled duo who compliment each other. Fantastic ingredients.
James Rogers and Sam Browes
The Dog, Grundisburgh,
Suffolk
01473 735267
?grundisburghdog.co.uk
Tenure: Punch lease
Three-course menu:
Starter: Special Vichyssoise of the Dog's own smoked trout.
Main: Wild estate venison Wellington with game pâté.
Dessert: Crème caramel.
Why is it a winner? This set meal offers an old-fashioned dining experience with a modern twist. Dishes like these are what pub food is all about.
Judges' comments:
Sexy soup. the smoked trout was fantastic. An honest approach to pub food. A well balanced menu. Chefs with a real passion for the produce they use. Passion and enthusiasm for what they do shines through.
Stuart Fay and Stephen Treadwell
Head chef/sous chef, the Bell Inn,
Horndon-on-the-Hill, Essex
01375 642463,
?bell-inn.co.uk
Tenure: Freehold
Three course menu:
Starter: Tortellini of butternut squash and pinenut with basil nut brown butter, balsamic and basil crisps
Main: Roasted Prior Hall suckling pig on creamed spinach with Bramley apple sauce and sage jus
Dessert: Vanilla-poached rhubarb and rolled-oat crumble with
home-made ginger ice cream and white chocolate Anglaise.
Why is it a winner? The butternut squash and pinenuts complement each other. The tortellini is a light starter to work with the suckling pig. The rhubarb is grown in the pub's herb and vegetable garden by the pub's proprietor, Christine Vereker. The ginger ice cream cuts through the sharpness of the rhubarb and adds warmth to the dish. It's a well-blanced menu.
Judges' comments:
Great starter and ideal for vegetarians. Confident and skilled chefs who gel well together. Fantastic sourcing of ingredients. A classic pudding with a wow factor of amazing ginger ice cream.