PubChef Food Excellence Awards WINNER - Pub Classics
There has been a renaissance of classic British dishes since the rise of the gastropub. Timeless comfort food such as Lancashire hot pot, shepherd's pie, and fish and chips have made a welcome return to pub menus across the country.
Richard Upton
Position: Head chefPub: The Three Fishes, Mitton, nr Whalley, Lancashire Contact number: 01254 826888Website: www.thethreefishes.comDish: Leagram's Organic Creamery curd cheese and onion pie, shortcrust pastry, sour-cream jackets, Banks tomato saladClick here to see the recipeCost of ingredients: £1.90Menu price: £8.50GP: 73.7%
Why you chose this dish: "Cheese and onion pie is a classic Lancashire dish and a big seller. We sell about 200 a week."
Background: Richard joined Nigel Haworth's Ribble Valley Inns pub company last year. Before that, he worked at London's Savoy Hotel, Fosse Manor Hotel in Gloucestershire and Wesley House restaurant in Winchcombe, near Cheltenham. Now in charge of the kitchen at the Three Fishes, which serves 2,000 meals a week, Richard's menus focus on regional, seasonal British cooking. The Three Fishes has a wet:dry split of 28:72 and food sales have increased in the past year by 11%, something Richard ascribes to their speciality of traditional classics with a twist.
He thinks he's a good pub chef because: "I have an understanding and appreciation of regional and seasonal produce. I work with my suppliers, the local farmers, so they understand my needs and I understand what they can give me. I also develop new dishes as well as retaining the favourites."
Best-selling dishes include: Three Fishes pie; battered deep-fried haddock with marrowfat peas, real chips and tartare sauce; heather-reared Bowland lamb Lancashire hotpot; aged fillet of Ribble Valley beef with chips, onion rings, tomato and field mushrooms.
JUDGES' COMMENTS:
"Faultlessly executed."
"A very good pub dish."
"Rustic, simple and a good portion."
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