Versatile, healthy and an ingredient that can produce an excellent gross profit, poultry is a popular menu staple for pub chefs.
Anthony Williams
Position: Head chefPub: The Williams Arms, Wrafton, Braunton, DevonContact number: 01271 812360Website: www.williamsarms.co.ukDish: Tournedos of turkey Devonshire-style, with dry-cured bacon and black pudding served with mini fondant potatoes and pea puréeClick here to see the recipeCost of ingredients: £1.95Menu price: £9.95GP: 69%Why you chose this dish: "I love black pudding, bacon, poultry and Devon cider. Basically, these are my favourite ingredients in one dish. It's innovative and shows the true versatility of turkey."Background: Anthony has been a chef for 31 years, 27 of those at the Williams Arms. The pub serves an average 2,000 covers a week and has a wet:dry split of 60:40. Anthony says good pub food should be innovative and affordable, as well as classic dishes with a twist. He tries to source as much local Devon produce as he can. He thinks he's a good pub chef because: "I have a passion for food and my work, plus my knowledge of ingredients and the ability to create new, exciting dishes."
Best-selling dishes include: Steak and chip pie, John Dory with Cornish mussels, Exmoor venison and chicken curry with saffron rice.
JUDGES' COMMENTS
"Delivered something that was simple, but very effective. A good pub dish."
"The turkey was cooked perfectly. A very satisfying, successful dish. Just what people want to eat."
"Anthony displayed a passion for local produce and good ingredients. He knows his market and cooks at the right level."
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