The Publican’s Morning Advertiser will release these recipes over the next four weeks, showcasing some of the culinary talent that earned these chefs their Top 50 positions.
Publican’s Morning Advertiser managing editor Jo Bruce said: “We’re happy to be able to share these fantastic recipes from some of the top chefs in the country. These dishes really represent the best of what the gastropub sector has to offer.”
The Budweiser Budvar Top 50 Gastropub Awards took place last month and were presented by top chef Tom Kerridge. Stephen Harris’ Shepherd Neame tenancy the Sportsman, in Seasalter, Kent, took the top spot, with the Pony & Trap and the Pipe & Glass Inn coming respectively in second and third place.
Click below to view the recipes in the first collection:
- Anton Piotrowski of the Treby Arms’ iconic carrot cake, which was won of his winning dishes on MasterChef: the Professionals
- Stuart Tattersall of the Gunton Arms’ red deer loin with heritage carrots
- Aidan McGee of the Harwood Arms’ woodpigeon faggots with parsnip, pear and wild mushrooms
- Janos Veres of the Hind’s Head’s hash of snails
- Rob Allcock of the Longs Arms’ muntjac with Jersey royals and English asparagus
- Saul Stevens of the Old School Bar & Kitchen’s eleven hour slow-roasted brisket with roasted veg and red wine jus
- Sean Hope of the Olive Branch’s slow-roast chicken with Jersey royals and olive & lemon caponata
- Stosie Madi of the Parkers Arms’ saltmarsh hogget and cockle pie
- Pravin Nayar of the Talbot Inn’s lightly cured Chalkestream trout with Barrington leeks, fregola, marjoram and lemon oil
- James Durrant of the Plough Inn’s roasted calves liver with sage salsa verde, capers, raisins, new potatoes and crispy ham. Durrant was one of the winners of last year’s Great British Menu.