Brains picks its chef of the year

Welsh pub company S. A. Brain has named its chef of the year 2009 after a hotly fought contest between six of the best chefs from its managed estate.

Matthew Lewis from the Lamb and Flag in Abergavenny won over the judges from the Welsh Culinary Association to be crowned the overall winner.

The competing chefs were each asked to cook a three course menu based on the style of food that best suited their pub. They were judged on presentation, taste, balance of dishes and food safety.

Lewis took the title with a starter of steamed mussels and chorizo, Mediterranean chicken and tagliatelle for the main course and a chocolate and cherry tiramisu dessert.

Jamie Lewis from Churchills Hotel in Cardiff and Martin Morgan from the Star in Dinas Powys were named runners-up. The other chefs competing in the finals were Claire Barrell from the Lamb and Flag, Adam Tudor from Churchills, and Gareth Webb from the Black Lion in Lampeter.

Arwyn Watkins of the Welsh Culinary Association said: "The overall standard was very good and the judges identified a number of dishes that have been developed as a direct result of the competition that would grace any pub menu."

Jill Matthews, head of catering at Brains added: "Long gone are the days when pub food meant a poor ploughman's or a packet of cheese and onion crisps. Brains pubs today are serving great food whether they are in the heart of the community with a regular trade of locals or in a drive to location with a more sophisticated food offer."

Winner Lewis was presented with a cheque from Brains, vouchers from Nestle and a knife set from Rational.