Fuller's Hampshire Fare winner is a cutlet above
A community local is celebrating after its chef won a competition to promote local produce, organised by Fuller's and county food group Hampshire Fare.
Matt Parkinson of the Wyvern, Lee on Solent served up his wining dish - Warm Hampshire lamb cutlets, balsamic beetroot, lentil and spinach salad drizzled with New Forest cheese dressing - at the finals, held at the Still & West pub, Portsmouth.
More than 25 Fuller's pubs across Hampshire entered the contest, with five finalists selected through a series of judging visits. The dishes were served to customers during the Hampshire Food Festival earlier this month.
The final judging panel was chaired by Tim Brock of Hampshire Fare, with other panel members including Simon Emeny, managing director of Fuller's Inns, and John Porter, food editor of The Publican.
The winning dish was selected using criteria such as customer appeal, taste and presentation.
John Porter said: "All the five finalists served up great dishes. Although Matt was up against chefs from pubs with higher food turnover than the Wyvern, his dish was great pub food - simple, tasty and appealing."
The Finalists
- Winner: Matt Parkinson, The Wyvern, Lee on Solent; - Warm Hampshire lamb cutlets, balsamic beetroot, lentil and spinach salad drizzled with New Forest Cheese dressing.
- Runner-up: Robin Gilbert, the Wine Vaults, Southsea - Laverstock buffalo burger with fresh buffalo mozzarella & tomato salad and chips
- Scott Meaden, the Old House at Home, Havant - Hampshire scotch eggs with home-made salad cream
- Martin Willdigg, The White Hart, Stockbridge - Fresh Test Valley crayfish with a watercress & blackberry salad, crispy egg finished with a balsamic, blackberry & lavender dressing
- Josef Keckes, the Chineham Arms, Basingstoke - 6oz fillet steak with caramelised red cabbage, sweet potato mash topped with a blue cheese butter and a drizzle of habanera salsa
