Game Chef of the Year Final 25/1 2016
Finalists Announced for Game Chef of the Year 2016
With the game season well and truly under way, the annual search for the UK's best professional game chef has now begun. Entering its sixth year, the competition is run by one of the UK’s main game suppliers, Braehead Foods and is once again supported by specialist venison producer Highland Game.
Braehead Foods in association with Highland Game are pleased to announce the finalists in the search for the 2016 Game Chef of the Year.
The finalists are:
Adam Thomason, Restaurant Associates, London
Andrew Laylock, Wilde-Thyme Ltd, Perthshire
Andrew D'Amery, Delaware North Wembley Stadium, Hertfordshire
Federico Pinelli, Mosimann’s, London
Greig livingstone, Prestonfield House Hotel, Edinburgh
Libby Clark, Heritage Portfolio, Edinburgh
Lorna McNee, Andrew Fairlie, Perthshire
Ollie Hay, Restaurant Associates, London
Richard Skinner, Artizian, Surrey
Simon Webb, Restaurant Associates, London
The competition involves a four-month search to find the best professional game chef in the UK with the overall winner receiving a once in a lifetime trip to Sweden to hunt wild boar. Applicants were required to submit two feathered or furred game recipes, one starter and one main course.
Chief Executive of Braehead Foods, Craig Stevenson says ‘the competition has been running for many years now and each year the number and quality of entries exceeds our expectations. We want the chefs who are working and creating delicious recipes using game meats across the UK to be recognised for what they do.’
The finalists will each receive £100 each and will take part in a cook off at The Cook School Scotland on Monday 25th January 2016. They will be required to prepare, cook and present two game based dishes for a panel of judges including Paul Gayler, Tom Kitchin and Martin Wishart.
The overall winner will receive a once in a lifetime trip to the south of Stockholm, Sweden where they will hunt wild boar, courtesy of Highland Game.
Last years top prize was claimed by Martin Zahumenksy from the Playboy Club in London with Stephen Waters of Loch Lomond Golf Club finished second with Jonathan Cook from One Square Restaurant, Sheraton Edinburgh finishing third.
Martin’s starter was partridge with pickled blackberry, sorrel emulsion, pearl barley and jus; the judges said his dish had nice composition and the meat was cooked perfectly. For his main course he made hay smoked fallow deer, roasted butternut squash, medjool date paste, confit potatoes, mustard and shallot puree and cinnamon jus. This dish was the judges favourite of the day with Paul Gayler MBE describing it as 'a fantastic well balanced dish with excellent presentation'.
For more information please visit www.braeheadfoods.co.uk/gamechef or follow us on Facebook.com/GameChefOfTheYear or Twitter @GameChefOfYear
For further information, interviews or images, please contact:
Helene Linstrum, Marketing and Events Executive, Braehead Foods Ltd
firstname.lastname@example.org / 01563 550008
• Dropbox link for suggested images: https://www.dropbox.com/sh/10lwi19fmuowuw3/AAB1SYdLyTGSVgTaZzWjOROFa?dl=0
• Braehead Foods has become synonymous with fine food and game. Braehead Foods’ quality game products are augmented by a wide selection of cheeses sourced throughout Europe, dry goods, Belgian chocolate and other specialist food products from some of the world's leading manufacturers.
• Game - includes grouse, pheasant, partridge, wood pigeon, wild duck, venison, wild boar, rabbit, hare, snipe and woodcock.
• Game meats are low in fat and cholesterol, whilst still rich in flavor and provide a good source of protein, iron and zinc.
• Game meats are tasty, nutritious, and free of many health and environmental concerns that go along with meat from today’s factory-farm animals.