PubChef finalists announced

By Jo Bruce

- Last updated on GMT

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PubChef awards: cream of the crop
PubChef awards: cream of the crop
Pub chefs from across the UK are to battle it out in a series of cook-offs in a bid to be crowned Pub Chef of the Year 2009. The 34 chefs are...

Pub chefs from across the UK are to battle it out in a series of cook-offs in a bid to be crowned Pub Chef of the Year 2009.

The 34 chefs are competing in cook-off finals in the PubChef Food Excellence Awards at the Agriculture & Horticulture Development Board at Milton Keynes, Buckinghamshire, on 12, 13, 14 and 26, 27 and 28 January.

Judges include Alastair Sawday's Pubs & Inns Guide editor David Hancock, Which? Good Food Guide editor Elizabeth Cater, Craft Guild of Chefs chief executive Martin Bates and Michelin-starred chef Tom Kerridge who will be tasting dishes across 10 categories including young chef, global cuisine, game, bar dishes, seafood, pub classics, team, poultry, desserts and meat.

Winners will be announced on the 12 March at the PubChef Food Excellence Awards at Plaisterers' Hall, London. The Pub Chef of the Year 2009 will have the honour of having a menu devised by them served to the 350 guests at the awards night.

The PubChef Food Excellence Awards 2009 chefs' competition finalists are:

Category: Young pub chef

Christopher Carter, The Bell Inn, Horndon on the Hill, Essex

Dish: Salt marsh lamb Wellington with spinach, glazed baby vegetables, confit potatoes and sweet potato cream

Yarsley Bradley, The Horse and Groom Inn, Charlton, nr Malmesbury, Wiltshire

Dish: Pan fried breast of pheasant with a confit leg of pheasant and seasonal veg

Ben Abercrombie, Helyar Arms, Yeovil, Somerset

Dish: Roast guinea fowl breast with confit leg with parsnip and vannila puree and moreel and huffle jus

Category: Global cuisine

Ian Smith, The Fountain Inn, Tenbury Wells, Worcestershire

Dish: Spiced fillet of gilthead bream

Arpad Hubai, Ring O' Bells, Bradford, West Yorkshire

Dish: Eastern marinated goat chops, served with Goanese style potatoes and coconut, coriander sauce

Simon Goodman

The Duke of Cumberland Arms, Fernhurst, West Sussex

Dish: Organic salmon, selsey crab thai potato cake, mange tout, sweet chilli butter and baby samphire

Category: Game

Michael Ward, The Highwayman, Kirkby Lonsdale, Lancashire

Dish: Partridge with black pudding croquet, creamed mash, Forages bacon and juniper sauce

Tim Payne, Paradise by Way of Kensal Green, London

Dish: Roast Highland pheasant, Koffman cabbage, honey roast parsnips, chocolate and raspberry sauce

Avrum Frankel, The Orange Tree, Thornham, Norfolk

Dish: Pheasant with casserole of winter vegetables and fondant potato

Category: Bar dishes

Calum Wilcock, The Three Fishes, Mitton, nr Whalley, Lancashire

Dish: Game faggots, pumpkin, cider and ginger dip

James Angus Rogers, The Dog Inn, Grundisburgh, Woodbridge, Suffolk

Dish: Stalkers pie with homemade baked beans

Mathieu Eke, Helyar Arms, Yeovil, Somerset

Dish: Probably the best steak sandwich in the world

Category: Seafood

Michael McBride, Shoulder of Mutton, Kirky Overblow, North Yorkshire

Dish: Pan fried fillets of black bream, saffron potatoes and cabbage

Ross Williams, Wellington, Wellington, Herefordshire

Dish: Monkfish tail and chorizo braised in red wine

Charlotte Barr, Old Mill, Berkhamsted, Herts

Dish: Seabream with potato scales, braised puy lentils and caramelised endive

Category: Pub classics

Anthony Williams, Williams Arms, Braunton, Devon

Dish: Exmoor venison steak and kidney pie

Richard Upton, Three Fishes, Mitton, nr Whalley, Lancashire

Dish: Heather reared Bowland lamb hotpot

Alicia McCabe, The Highwayman, Kirkby Lonsdale, Lancashire

Dish: Wild Cumbrian rabbit pie, butter puff pastry, new potatoes

Category: Team

Stuart Fay and Stephen Treadwell, Bell Inn, Horndon on the Hill, Essex

Menu: Starter: Cornish crab tortellini with red wine poached scallop, crab bisque and salmon tuile

Main: Wild rabbit saddle in herb mousse with fondant potato, rabbit leg ballottine and chestnut mushrooms

Dessert: Dark chocolate fondant with hazelnut ice cream and praline

David Deacon and Michael McBride, Shoulder of Mutton Inn, Kirky Overblow, Harrogate, North Yorkshire

Menu: Starter: Twice baked Swaledale cheese souffle with pear and wlnut salad

Main: Roast Ripley Estate partridge with Knaresborough cabbage and fondant potatoes

Dessert: Steamed chocolate pudding with English custard

Tom Lowe and Sean Nind, Railway, Chorley, Lancashire

Menu: Starter: Kedegree

Main: Roasted Barry Ough's farmed suckling pig, Anna potato cake layered with H Greaves of Up Holland black pudding, buttered kale with glazed Cox's apples

Dessert: Treacle cranberry and ginger tart with Rowlands of Mawdesley Dairy thick cream

Ross Williams and Rupert Davis, Wellington, Hereford

Menu: Starter: Parma ham and Pocini mushroom lasagne with rocket and parmesan salad

Main: Roast Madgetts Farm duck with confit leg and orange stuffing, Jerusalem artichokes and blackcurrant sauce

Dessert: Clotted cream rice pudding with cinnamon poached pear

Category: Poultry

Philip Milner, Orange Tree, King's Lynn, Norfolk

Dish: Rare roast Gressingham duck breast, butternut and potato Anna, pomegranate molasses and savoy cabbage

Ashley McCarthy, Ye Old Sun Inn, Colton, nr Tadcaster, North Yorkshire

Dish: Trio of Gressingham duck

Thomas Pickering, The Three Fishes, Mitton, nr Whalley, Lancashire

Dish: Devilled breast of cornfed Goosnargh chicken, devil sauce, chunky chips, onion rings, watercress and field mushrooms

Category: Desserts

Annette Brassey, Ye Olde Punch Bowl Inn, Marton cum Grafton, York

Dish: Fairground Attraction: Brandy toffee apples, chocolate cinder toffee, candy floss and doughnuts and raspberry jam

James Angus Rogers, Dog Inn, Grundisburgh, Woodbridge, Suffolk

Dish: Bone marrow bread and bitter pudding with quince and lemon ice cream

Tamara Cookson, Three Fishes, Mitton, nr Whalley, Lancashire

Dish: Lemon meringue pie, Simpson's whipped cream, candied peel

Category: Meat

Simon Goodman, Duke of Cumberland Arms, Fernhurst, West Sussex

Dish: Goodwood organic confit belly of pork, apple and calvados glaze, creamy Savoy cabbage, sauteed potatoes and a thyme and Madeira jus

Tim Payne, Paradise by Way of Kensal Green, London

Dish: Braised pork cheeks and osso bucco sauce

Ben Bulger, Clanfield Tavern, Clanfield, Oxfordshire

Blade of beef in Porter, roast shallots, celeriac and walnut relish

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