Sweet success for St Austell pub chef

Six chefs from across the St Austell Brewery estate have battled it out in a contest to find Cornwall's best pub pud.

The brewery's dessert competition, sponsored by Chaffins, was ultimately won by Gareth Paget from the Rashleigh Arms in Charlestown.

Gareth's creation, dark chocolate marquise, mille feuille of cinnamon tuille biscuit and raspberries. impressed the judging panel in a cook-off held at Cornwall College.

The chefs were given 90 minutes to prepare and serve their signature dessert, with marks awarded for use of local produce, craft skills, hygiene, and presentation as well as taste.

Paul Drye, St Austell catering development manager, said: "By entering this competition all of the chefs have shown their outstanding skills and creativity.

"Desserts are so important and it's often the part of the meal that people remember the most, therefore it's the perfect opportunity to wow customers and serve puds to be proud of.

"The standard of cooking was superb, with Cornish ingredients very much in evidence."

He added: "Gareth impressed the judges with his organised methodical approach and excellent craft skills, but it was the visual spectacle of the finish dish and the amazing flavours and textures that finally clinched first place."

Gareth said: "I worked hard to create something that stood out and used the best local produce available. It's a great accolade and I hope that the lure of delicious desserts will encourage even more people to the Rashleigh Arms to sample it for themselves."

Finalists

The other pubs competing were:

• Cornish strawberry and rhubarb meringue pots, with almonds and double chocolate biscotti by Dan Chapman from the Badger Inn in Lelant
• Strawberry Cider and Seasonal Fruit Jelly with a Raspberry Balsamic Ice Cream by Michelle Doyle from the Pedn Olva Hotel in St Ives
• Rich soft centred chocolate sponge with new season strawberries and home made vanilla ice cream by Sam Connor from the Fox and Hounds in Comford
• Hot chocolate fondant served with homemade Cornish clotted cream and blossom honey ice cream and almond and orange snaps by Matt Chesterfield from the Sharksfin in Mevagissey
• Ruby plum mousse with butter shortbread by Simon Wessels from the Copley Arms in Hessenford.