PubChef Food Excellence Awards WINNER - Team
Our team category saw four teams of two cooking up a three-course pub menu of their choice. The four teams had to work together to create a starter, main course and dessert for four people.
Chris Potts and Ross Williams
Position: Owner/chef and head chefPub: The Wellington, Wellington, HerefordContact number: 01432 830367Website: www.wellingtonpub.co.ukStarter: Pan-seared king scallops with pea puréeMain: Porchetta of Welsh White pork loinClick here to see the recipeDessert: Brioche and fresh vanilla custard pudding glazed with apricot conserveCost of ingredients: starter £2.20, main £2.35, dessert 95pMenu prices: starter £6.50, main £13.50, dessert £4.25GP: starter 60%, main 79%, dessert 73%
Why you work well as a team: "We share the same philosophy and outlook on food - our particular strengths and skills complement each other. We're both completely committed to what we're doing here."
Background: After working for London PR companies, Ross and his wife Philippa took over the Wellington four years ago. The pub has quickly built a reputation for its food, with food sales now accounting for 70% of turnover. The pub has 45 covers and averages 320 covers a week. The wet:dry split is 30:70. Supported by his PR background, Ross has marketed the pub actively and has entered (and won) several awards and competitions. Ross shares stove duty with Chris Potts.
Chris is passionate about sourcing local produce and his father runs a rare-breed pig farm nearby.
Many pigs are sold to the pub, including the Welsh White pork used in the porchetta dish. The chefs say that by sourcing locally and cutting out the middlemen, they maintain a healthy GP of about 79%.
JUDGES' COMMENTS:
"The pork was perfectly cooked and the flavour was fantastic."
"No-nonsense pub food that would make you want to go back for more."
"Good honest cooking and a well-balanced menu."
