Fuller's crowns Hampshire food champion

Portsmouth quayside pub the Still & West has won the first Fuller's Hampshire Dining Month Competition.

Chef Konar Miah saw off strong competition from four other pubs, with judges voting his Hampshire line-caught mackerel and samphire salad the winner.

A very close second place went to 18-year old Matt Parkinson, chef at the Wyvern in Lee-on-the-Solent. Matt spotlighted his career plan to train as a pastry chef with his all-Hampshire lavender and honey panna cotta.

The event, held in all managed Fuller's pubs in Hampshire, challenged chefs to create a dish using local ingredients. All 31 pubs that entered were visited by one of a team of judges and the best five dishes chosen to go through to the final held at the Wykeham Arms in Winchester.

The final cook off was a heated event, with the chefs performing in front of a panel including Tim Brock from Hampshire Fare, Simon Emeny, managing director of Fuller's Inns, and John Porter, food editor of The Publican​.

Konar's prize was a plaque commemorating his achievement and a weekend break for two. The mackerel was marinated in ginger, garlic, coriander and chilli, with the end result a memorable dish that made great use of local, sustainable produce.

Simon Emeny said: "The standard of dishes was exceptional and it was hard enough choosing the five finalists, let alone the overall winner. I'd like to congratulate all of our chefs on some first class recipes and on the passion they have shown for embracing and working with local suppliers.

"We're keen to use local produce where possible and this competition has really made our Hampshire chefs think about the wide variety of ingredients that are available in their area."

The other three finalists in the competition were:

• David and Clair Etchell of the Pilgrim's Inn, Marchwood - Three Mile Shop - a venison steak served with beetroot and seasonal veg
• Tom Lefevre of the Wine Vaults, Southsea - Venison carpaccio with beetroot soup
• James McKindland of the King's Head, Wickham - Braised pork belly and langoustines