Pub success at Craft Guild Awards
A Sussex chef who transformed his business into a watering hole into 'an oasis of local produce cooked to order' has been hailed Pub Restaurant Chef of the Year the Craft Guild of Chefs Awards.
Matt Van Wyck, chef patron of the Rose and Crown in Mayfield, picked up the accolade after receiving nominations from customers who believe he has turned the pub into a "centre for the local population", with welcoming atmosphere, service and food.
As well as making full use of local suppliers, Matt has balanced the food side of the business with events aimed at bringing the community together, from sporting contests to a birthday party for his dog.
Matt saw off competition from fellow shortlisted hopefuls Michael Willacy, head chef at The White House, Cumbria, and Ross Williams, self taught chef at The Wellington, Herefordshire.
Described as "focused, respectful and passionate" with a motto "pressure is a privilege", Michael joined Great Inns at the White House just over a year ago, creating a variety of seasonal menus, making all his own stocks and sauces from scratch and even implementing recycling programmes for the pub's waste oil, glass and paper.
Ross bought The Wellington in 2002, leaving behind a London career in public relations to become a 'professional foodie'. His philosophy that "fine food start with the freshest, seasonal ingredients" led to him winning three consecutive Pub of the Year Awards in 2005, 2006 and 2007, as well as making the finals of UKTV Food's Local Food Heroes programme.
Nick Vadis, chairman of the Craft Guild of Chefs, said finding the right winners had become more and more difficult each year since the Awards' inception 15 years ago. "The standard and quality of nominees climbs to ever increasing heights," he said. "This year's champions are truly shining examples of masters of their trade and will ensure the UK is at the forefront of global culinary craftsmanship."
- The Craft Guild of Chefs is the largest UK chefs association and has members worldwide from the foodservice and hospitality sector, from students and trainees to top management working everywhere from Michelin starred restaurants to school catering divisions. The Guild is a trade partner of The Publican Food & Drink Awards 2008. For more information visit www.thepublicanfda.com.
