Leffe's bar snack competition winners announced
Over 100 pubs competed in the competition which was judged by Michelin-starred chef Kevin Love, who is head chef at Heston Blumenthal's Hinds Head in Bray, Berkshire.
The winning chefs were Ross Pike, chef/owner of the British Larder in Bromeswell, Suffolk with a salt beef Scotch egg and chef Gareth Nightingale from the Jury’s Inn, Sheffield with a pork crackling salad.
Chef/owner Jesse Dunford Wood from the Parlour in Kensal, North West London impressed Love with his popcorn chicken accompanied by real popcorn pieces and paprika mayonnaise.
Owner Ray Thomson of freehold the Wrygarth Inn, Hull, East Riding of Yorkshire won with his Holderness Crunch - goujons of battered lobster tails, cod and salmon.
Owners Amanda Baker and Chris Lillitou and chef Matt Lyons from freehold the Jolly Cricketers in Beaconsfield, Buckinghamshire, impressed with a gourmet sausage roll and piccalilli side.
Selection process
Entrants had to submit recipes along with instructions on how to make the dish before Kevin Love selected a final shortlist of seven – each of which he visited.
The winning bar snacks were chosen for their originality, creativity and their compatibility with AB Inbev brand Leffe.
Kevin Love said: “Pubs can really put themselves on the map nowadays with a tasty bar snack recipe.
"It was an inspiring journey to try each snack within its local setting and it shows the popularity of the bar snack, with smaller pubs paving the way in offering gourmet beer accompaniments.”
The five winners were presented with their awards at a lunch held at the Hinds Head and were treated to a Michelin star menu that included tea-smoked salmon, oxtail and kidney pudding and chocolate wine slush with millionaire shortbread.
