Pub Chefs Battle it out for Ultimate Prize

PUB chefs from around the UK have been competing in the finals of the PubChef Food Excellence Awards.

 Now in its fourth year, the competition - run by PubChef magazine - saw 33 chefs battling it out in 10 category cook-offs held at the Meat and Livestock Commission in Milton Keynes, Buckinghamshire.

The winners will be announced at an awards night on February 28 at the Dorchester, Park Lane, London.

From the 10 category winners one chef will be selected to be crowned Pub Chef of the Year 2008.

This year’s prestigious judging panel includes TV chef and writer Richard Fox; Alastair Sawdays Pubs and Inns guide editor David Hancock; Orchid pub company head of food Dean Snee; chef and writer Stephen bull; Which Good Food Guide editor Elizabeth Carter; PubChef editor Jo Bruce and Martin Bates
from the Craft Guild of Chefs.

The finalists are:

YOUNG PUBCHEF​

Aaron Weinowski​

The White Hart Inn, Lydgate, Lancs

Rabbit cooked three style with potato & swede Anna 

Andrew Snape​

The Three Fishes, Mitton, Lancashire

Deep-fried monk fish tail in breadcrumbs, garden pea mash, caper & onion
mayonnaise, chunky chips 

Jack Bloomfield​

The Lickfold Inn, Lickfold, Petworth, West Sussex

Pan-seared scallops on risotto finished with a chive & Pernod cream and
crispy Parma ham 

GLOBAL CUISINE​

Philip Milner​

The Orange Tree, Thornham, Norfolk

Steamed turbot fillets, leek and Brancaster mussel tagliatelle, light curry
foam, glazed apples 

James Angus Rogers​

The Dog Inn, Grundisburgh, Suffolk

Tandoori-baked Grundisburgh rabbit, lentil dal, stir-fry spinach

 Jason Howlett​

Ring O’Bells, Thornton, Bradford, West Yorkshire

Mixed thali (a selection of small Indian dishes): Kashmiri chicken, aloo
gobi & lamb keema with chick peas

GAME​

Jack Baker​

The Cricket Inn, Totley, Sheffield, South Yorkshire

Local honey roasted Chatsworth partridge, crispy game dumpling, creamed
Savoy cabbage. Duck-fat roast potatoes and game gravy with juniper

Scott Hessel​

The Old Bore at Rishworth, Nr. Sowerby Bridge, Halifax, West Yorkshire

Partridge, beetroot fondant, lentils & bacon, thyme jus

Stephen Ardern​

Bay Horse Inn, Kirk Deighton, Wetherby, North Yorkshire

Galphay Woods pheasant over steamed pearl barley, apple and walnut suet
pudding

BAR DISHES​

Chris Potts​

The Wellington, Wellington, Herefordshire

Saut™ed lambs kidneys on grilled focaccia with pancetta, porcini mushrooms
and basil

Arpaid Hubai​

Ring O’Bells, Thornton, Bradford, West Yorkshire

Lamb shish kebab and beef shami kebab served with a lime pickle salsa,
minted yoghurt dip and onion & cucumber salad

Michael Ward​

The Highwayman, Burrow, Kirkby Lonsdale, Cumbria

Highwayman dips – black pea, marrowfat pea & preserved olive tomatoes,
organic breads

SEAFOOD​

Jack Baker​

The Cricket Inn, Totley, Sheffield, South Yorkshire

Chowder of British Isles seafood with old bay spices and potted shrimp toast

Mathieu Eke​

The Helyar Arms, East Coker, Somerset

Roast fillet of monkfish wrapped in Parma ham with saffron mash, cherry
tomatoes, confit of garlic & spinach

Shannon Wilson​

The White Swan, Fetter Lane, London

Roast halibut with Savoy cabbage, lardons, palourde clams and white wine
sauce

PUB CLASSICS​

Micky O’Connor​

The Gun, 27 Coldharbour, London

The Gun posh pasty, duck & foie gras filled Cornish pasty with pea dipping
sauce

James Angus Rogers​

The Dog Inn, Grundisburgh, Suffolk

Liver and bacon - with a twist

Emma Wombwell​

The Wheatsheaf (Cow Shed Restaurant/Thatch), Raby, Wirral

Bangers & Mash

POULTRY​

James Middleton-Burn​

The Crown Inn, Dial Post, West Sussex

Duo of Guinea fowl, beetroot rosti, buttered kale, pan juices

Jason Howlett​

Ring O’Bells, Thornton, Bradford, West Yorkshire

Gressingham duck breast stuffed with black pudding on mustard-braised
cabbage, redcurrant & apple sauce and duck scratchings

Neil Clark​

The Linnet, Great Hinton, nr. Trowbridge, Wiltshire

Roast breast of mallard with red wine, braised leg, parsnip & apple r?sti
and sage gravy

DESSERTS​

Lee Patrick​

Ye Old Sun Inn, Colton, Tadcaster, North Yorkshire

Yorkshire Trio: Wensleydale and apple tart, Yorkshire curd souffle pancake
and gooseberry cheesecake cream with Yorkshire parkin 

Annette Brassey​

Bay Horse Inn, Kirk Deighton, Wetherby, North Yorkshire

Trio of Wakefield rhubard: Chilled rhubarb and wakefield ruby gold souffle;
rhubarb and toasted almond crumble; sweet rhubarb & vodka smoothie and
shortbread fingers 

Marion Cummins​

The Linnet, Great Hinton, Trowbridge, Wiltshire

Great Hinton honey and walnut tart with English mead and nutmeg ice cream 

MEAT​

Neil Clark​

The Linnet, Great Hinton, Trowbridge, Wiltshire

Roast rack of lamb with corned lamb hash, tomato & rosemary ketchup 

Lee Watts​

The Inn @ West End, West End, Surrey

Homemade pie of braised beef, smoked oysters & wild mushrooms with spinach & Port gravy

Ross Williams​

The Wellington, Wellington, Herefordshire

Roast rack & faggot of speckle faced Welsh lamb with shallot & red wine
sauce and roast garlic mash 

TEAM​

Stephen Treadwell and Stuart Fay​

The Bell Inn and Hill House, Horndon on the Hill,Essex 

Corin Earland and Rob Hartwell​

The Fishes, North Hinksey, Oxfordshire 

James Angus Rogers and Sam Browes​

The Dog Inn, Grundisburgh, Suffolk 

Ross Williams and Chris Potts​

The Wellington, Wellington, Herefordshire