Here's another entry photo! Dan Parkes has created a sable tart, elderflower gel, yogurt sponge & biscuit, strawb confit, fresh strawbs, yogurt sorbet!
Get your entries in!
Here's our newest Young Chef of the Year entry from James Berry - Isle of Gigha Halibut, Pomme purée, crab and potato salad, caviar, sea herbs and verjus cream!
Good luck to all!
Enter here - fs29.formsite.com/9BSDXi/y2w…
A huge congratulations to our customers at @parkersarms, @TheHovinghamInn and @FreemasonsLancs for making the top 50 Gastropubs in the UK, what a fantastic achievement. We are very proud to supply you with our fresh produce, thank you for all your support.
top50gastropubs.com/list/1-5…
Great new product in stock @Classonedirect! Packed with flavour and a deep vibrant colour, great way to finish your dish or sauce. Give me a shout for more details.
Roast fillet cooked over open fire, with sticky cheek braised in @estrelladamm, house gherkin, sauce Mr Smith's, beef fat chips on the side. I don't think I've ever eaten a better cooked piece of beef at a big catered dinner - hugely impressive @wiswellchef. Go @Top50Gastropubs!
We are Hiring! Chefs of all levels, front of house, bar and the true heroes of any restaurant, kitchen porters. We have roles available across the business from management and senior roles right down to apprentices. If this interests you then please get in touch. Please RT 🙏🤘🏻
We're delighted to have won the ‘Best Wholesaler’ at the #tasteawards21 last night. Here’s a message from our MD Ben Cluny: “We're so proud to win this award - we feel it's recognition for all the hard work we've put in during a difficult few years for our industry. Thank you!"