Pub Chef of the Year 2023
22 Mar 2023
The competitor has 45 minutes to create a main course dish for 2 covers using any meat, poultry or fish cut of their choice. A suitable garnish will need to be served with the dish, with the emphasis paid to the dish being suitable to serve in a Pub environment. Judges will be looking for creativity, ease of service in a busy operation, therefore not over intricate garnishing and a realistic ingredient list giving the ability to sell at a competitive price. You are required to incorporate into your dish the SIGNATURE VEAL STOCK REDUCTION and if you wish, one of the products from the GLACE, No1 GRAVY, PREMIER JUS or STREET FOOD RANGE can also be used as an ingredient within your dish From our sponsor ESSENTIAL CUISINE.