After two rounds of the SA Brain Chef of the Year 2019 competition, Brains are proud to reveal Andrew Kerry and Jayne Goodall as their champions with both of their winning dishes to be sold in Brains managed pubs across Wales.
The competition saw 14 chefs from Brains managed pubs create meals to represent the very best food from their pubs and required them to keep the profile of their guests in mind at all times. The first round comprised of a mixed table cooking challenge where the chefs had to cook with both dry and fresh produce plus an additional £5 spend to use in local shops.
The scoring for the first round covered multiple elements including food safety practices, preparation and method for cooking, correct ingredient costing and finally and above all else, presentation and taste of the dish.
Alan Todd, Head of Food at Brains Brewery, said
“The 2019 Chef of the Year competition looks to not only reward the excellent talents and creativity of our chefs but also encourage our teams to think about the customers we have at Brains and how we can consistently think about providing the best dining experience for their varied tastes”.
The fourteen finalists were then narrowed down to 5 who each presented their final dish to a panel of hospitality experts to score them on their food presentation, taste, value for money and the individual pub representation of their dish.
After a hard deliberation, the judges remained locked for the overall winner and so, two winners were crowned – Andrew Kerry from The Pendragon pub with his pork tenderloin on garlic mash with a wholegrain mustard sauce and deep fried sage and Jayne Goodall from The Victoria Park, with her mint marinated lamb, spiced couscous with a sour cream and mint dip.
Both Andrew and Jayne received a set of F.DICK knives, an overnight dinner, bed and breakfast stay at the Celtic Manor and a share of the profit from their dishes that will be sold within the Brains estate over the next 12 months.