Food Excellence Awards

Related tags Chocolate

TeamCorin Earland and Rob Hartwell Head chef/sous chef, the Fishes, North Hinksey, Oxfordshire 01865 249796, ?fishesoxford.co.uk Tenure: Peach Pub...

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.

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