Chef of the Year finals: what the chefs cooked

By Nicholas Robinson contact

- Last updated on GMT

In competition: chefs compete for big title
In competition: chefs compete for big title

Related tags: Food

The cook-offs for the John Smith’s Great British Pub Awards Chef of the Year competition were held this week in Didcot, Oxfordshire, where five chefs battled it out for the title of the UK’s best chef.

Finalists in the category, which is sponsored by Booker and Makro, represented pubs from various parts of the UK.

Each contender was given a mystery set of ingredients to create a main course with, which they had to prepare within 45 minutes.

The meals were then tasted and scrutinised by a panel of three expert judges, including chef-patron Mike North of Michelin-starred gastropub the Nut Tree Inn, Murcott, Oxfordshire; and chef-patron Jesse Dunford-Wood of the Parlour, Kensal Rise, north-west London. Heading the judges was The Morning Advertiser ​food and drink editor Nicholas Robinson.

Each judge was impressed with the skills shown by the finalists on the day, who demonstrated a wide range of techniques and flavour combinations.

The finalists and their dishes can be seen below, while the winner of the competition will be announced at the Great British Pub Awards at the Royal Lancaster Hotel, London, on 6 September.

Tickets are still available for the event​ and can be bought online or by contacting Stevie Robinson by phone on 01293 846 508 or by email at fgrivr.ebovafba@jeoz.pbz​.

Steve Smith, the Freemasons at Wiswell

Steven Smith

Pan-fried pork with croutons, charred lettuce, pickled mushrooms and fried egg

Mauli Dwivedi, the Turks Head


Roasted lamb with chickpea fritters, roasted tomatoes, chickpeas, vegetables and a cucumber and chilli salad

Tom Parker, the White Swan


Chicken roasted in a herb butter with mushroom ‘risotto’ served in a mushroom and cream sauce

Steven Lawford, Chadwicks Inn


Lamb with confit tomatoes, basil mash, jus, braised lettuce, pesto oil and goats' cheese beignets

Dave Wall, the Unruly Pig


Lamb with garlic and herb roasted tomatoes, goats' cheese, roasted garlic and herb-infused courgette twirls

Related topics: Chefs

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