Pubs vie for spud accolade
The British Potato Council (BPC) has shortlisted five pub recipes in its 'Great Potato Challenge' competition for 2008.
Twelve finalists will battle it out in a grand cook-off final in January. Six pub/restaurant chefs will prepare and serve up potato-based main courses, and six budding student chefs will compete with light-bite or starter dishes.
BPC marketing executive, Heike Boelk, said: "We have had a fantastic response to the Great Potato Challenge this year and were delighted with the outstanding quality of entries received. It is especially pleasing to see such a wide range of potato varieties - in fact, there were no less than sixteen different varieties amongst the entries in total - and the many different ways in which they have been used.
"The finalists have all clearly demonstrated their knowledge and come up with some truly inspirational dishes."
The grand final of the Great Potato Challenge and announcement of the overall champions will take place in January 2008. The twelve finalists are:
Pub/Restaurants
- Sergio Neale: Golden Boar Inn, Freckenham, Suffolk; Black Pudding Stuffed Potato Fondant, Apple Puree, Chicory and Quail Egg Salad with Bacon Dressing
- James Middleton-Burn: The Crown Inn, Horsham, West Sussex; Arnold Bennett's Jacket and Thai
- Sean McNulty: Descartes Restaurant, Shrewsbury, Shropshire; Potato, Duck and Wild Mushroom Gateau, Confit of Potato Pearls and Tomato, Light Veal Jus
- Daniel Kirkpatrick: The Garsdale Country Inn, Bury, Lancashire: Mrs Kirkham's Lancashire Cheese, Potato and Black Pudding Bomb, Timperley Rhubarb and Star Anise Chutney
- Mathew Shropshall: The Ketch, Ashbourne, Tamworth, Staffs; Potato, Crab and Ceps - Twice Baked
- Paul Walker: The Five Bells Inn, Cullompton, Devon; Potato, Smoked Haddock and Gruyere in a Potato Pastry Tart
Students
- Andie Davis, Ayr College: Maris Piper and Smoked Mackerel Fish Cakes with Horseradish Sauce, Spring Onion, Tomato and Lemon Garnish
- Theo Mannie, Canterbury College: Wholegrain Mash stuffed with Pork, Pancetta, Mushrooms with a Calvados Sauce
- Pattaraphorn Ganeshmoorthy, Ealing, Hammersmith and West London College: Tangy Mashed and Mango
- Lyndsey Macauley, Glasgow Metropolitan College: Indian Style Potato Cakes filled with Spicy Courgettes and served with Tomato and Mango Salsa
- Derek Jack, Forth Valley College: Smoked Haddock Mousse with Potato Galette, Crispy Pancetta, Poached Quails Egg and Potato Confit
- Will Howard, Newcastle College: Admirals' Tooniflette
