Chef of the Year finals: what the chefs cooked
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
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
