Chefs from independent family brewer and pub operator Wadworth are competing for the company's best of the best menu.


The Wiltshire based operator called on chefs from across its pubs to submit dishes to a judging panel.

Initial finalists were then invited to a cook off at its development kitchen with four chefs proceeding to a grand final judged by celebrity chef Mark Sargeant at food suppliers Brakes kitchens in Reading.




The winning dishes will be served at a special awards event at the Bear Hotel, Devizes, in November.

CEO for Wadworth, Chris Welham, said: "We have some amazing chefs in our pubs and this event recognised their strong talent.

"The competition has showcased their ability to create unique and very special dishes which they are able to re-create in our pubs".

Mark Sargeant said: "It was fantastic to see such innovation from the chefs.

"The calibre was extremely high and it was a difficult choice to identify the winners."

The winning chefs and dishes are:


For both starter and vegetarian starter and vegetarian main course:

Jake McBride, The Avon Causeway pub, Hurn, Christchurch, Dorset:

Starter: Pink seared tuna, avocado puree, bloody Mary jelly, lime & radish dressing

Vegetarian starter: Spiced Aubergine with turmeric & coconut sauce, cashew butter & crispy kale

Vegetarian main course: Sun blush tomato, pine nut & basil strudel, rainbow carrots, courgettes & heritage tomato puree


For meat main course:

Mark Goodman, The Plough, Sparsholt, Winchester:

Loin of venison, faggot, artichoke puree, roasted shallot & fondant potato with a wild mushroom & Madeira Jus


For dessert course:

Chris Moore, The Bird in Hand, Knowl Hill, Reading:

Winter fruit & meringue parfait, berry coulis & caramelised pistachios