Pub 2610 p29 food news 20/10/09 16:27 Page 29
www.thepublican.com thePublican Monday 26/10/09 29
News Pub Food
Best of Brains
Spuds with a
difference
LICENSEES LOOKING to do some-
Pubco crowns Abergavenny’s Matthew Lewis chef of the year
thing different this Christmas should
ditch the humble roasted spud and
opt for something a little more exotic,
By Claire Dodd according to potato supplier
claired@thepublican.com Greenvale AP.
The Mayan Gold, which is not tech-
WELSH PUB company SA Brain has nically a potato but a phureja, the
named its chef of the year 2009 after a vegetable from which modern pota-
hotly fought contest between six of the toes evolved, has a nutty, buttery
best chefs from its managed estate. flavour and makes perfect roasties.
Matthew Lewis from the Lamb Its golden-coloured flesh is less
and Flag in Abergavenny won over dense than that of a potato, so it
the judges from the Welsh Culinary cooks in half the time. It can be
Association to be crowned overall roasted, chipped, sautéed or steamed,
winner. but is not suitable for boiling. They
The competing chefs were each may also appeal to the health-con-
asked to cook a three-course menu scious as they need no added butter.
based on the style of food that best Mayan Gold phurejas are grown in
suited their pub. They were judged on the UK and have a limited season,
presentation, taste, balance of dishes Matthew Lewis (checked hat) took the title with a menu of mussels, tagliatelle and tiramisu from October to February. They are
and food safety. Lewis took the title available from wholesale distributor
with a starter of steamed mussels and from Churchills, and Gareth Webb days when pub food meant a poor Sharrocks in 10-kilo packs.
chorizo, Mediterranean chicken and from the Black Lion in Lampeter. ploughman’s or a packet of crisps. Go to www.sharrocks.com or call
tagliatelle, with a chocolate and Arwyn Watkins of the Welsh Brains pubs today are serving great 01772 724444.
cherry tiramisu for dessert. Culinary Association said: “The stan- food, whether they are in the heart of
Jamie Lewis from Churchills Hotel dard was very good and the judges the community with a regular trade of
in Cardiff and Martin Morgan from identified a number of dishes devel- locals or in a drive-to location with a
the Star in Dinas Powys were named oped as a direct result of the competi- more sophisticated food offer.”
runners-up. The other chefs com- tion that would grace any pub menu.” Winner Lewis was presented with a
peting in the finals were Claire Barrell Jill Matthews, head of catering at cheque from Brains, vouchers from
from the Lamb and Flag, Adam Tudor Brains, added: “Long gone are the Nestle and a knife set from Rational.
Feed hungry kids
by having breakfast
UK CHARITY Feed the Children (UK) Licensees wishing to take part can
is asking people to sign up to its donate a portion of the profits from
Breakfast2Live campaign. any breakfasts sold that week to the
Pubs, cafes, restaurants, schools, campaign or pass round a collection
colleges, businesses and people at tin on the day.
home are being urged to get involved “Breakfast is the most important
by staging breakfast events during the meal of the day and we are asking
week of Monday February 22 to people to take time out for just one
Sunday February 28, 2010. meal to think about the thousands of
The initiative is being held to to children who need our help in this
raise money for the charity’s life- country and abroad,” said charity
Catering butcher Fairfax Meadow hosted a lunch for pub chefs to showcase its Casterbridge saving projects in developing coun- chief executive Brian Main.
West Country grain-fed beef. The event was held at the InterContinental Hotel, London, where tries and breakfast clubs in the UK. To take part or for more informa-
executive chef Paul Bates prepared a special menu featuring different cuts of the beef. (From The charity works to develop sus- tion call 0118 932 0095.
left) Leroy Allen, John Molnar, Nicola Thompson and Christopher Reeve, all of the Moleface tainable communities and to provide
Pub Company, meet Jason Atherton, chef patron of Gordon Ramsay restaurant Maze and food and other necessities for
Gerry Wensley, managing director of Fairfax Meadow. children in need.
Genware pots and pans available online
THE GENWARE professional cook- stainless steel to ensure durability inside the rim of the pan rather
ware range from Neville is now avail- and protection from corrosion. than over the sides, reducing
able to buy from Alliance Online. Other features include pan bases scuffing to the top of the pan.
The range of cooking pots and made from 5mm encapsulated alu- For more information visit
pans, which come with a 10-year minium for even heat distribution, www.allianceonline.co.uk
guarantee, are manufactured from extra-strong handles, and lids that fit or call 0844 499 4300.
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