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Dingley Dell - Youngs - Passion to Inspire - BBQ Challenge

Dingley Dell – Youngs – Passion to Inspire – BBQ Challenge

Dingley Dell -Youngs – Direct Meats – Passion to Inspire – BBQ Challenge

The Dirty Dozen  – A fantastic Day last Sunday Great Chefs , lecturers and Students cooking for the Golden Pig and Raising money for Teenage Cancer Trust and Wooden Spoon .

 

Well done to the overall winner Steve Smith and the Winning Team Adam Smith ( not related ) Llandrillo , Leeds and Colchester College ‘s and second place Team Mark Poynton –  Farnborough, Milton Keynes, East Kent and Cambridge Colleges ( please see attached for more information ) 

 

Great Support from Chris/ Ellis / Shara -Youngs, Martin and his team from Direct Meats 

Head Judge David Mulcahy , Sophie Ellis-Bextor, Olly Kohn, Richard Jones – Brilliant 

Please click on the link for pictures The Dirty Dozen Pictures

 

Top chefs from all over the country battled it out at the weekend to be crowned the

Winner of the Golden Pig award … and the titles for best individual dish and winning

team were scooped by chefs from Lancashire and Yorkshire. The BBQ competition

took place in London at Young’s Brewery pub The Leather Bottle, the two teams of 6

Chefs were led by Adam Smith from Devonshire Arms at Bolton Abbey, and

Michelin-starred Mark Poynton from Alimentum in Cambridge. 

The celebrity judges, which included Head Judge David Mulcahy, ex-rugby player Olly Kohn, and the singer Sophie Ellis-Bextor with her husband Richard Jones from The Feeling, tasted 12 signature dishes using different cuts of Dingley Dell Pork from Suffolk. 

Steve Smith from the Freemasons at Wiswell cooked the winning dish “Yakatori pig offal with pork scratchings and pickled mandarin”, and was declared Grand Pork Chef while Adam Smith’s team “The Long Pigs” were awarded The Golden Pig trophy. Andrew Nutter from Nutters in Rochdale, Eric Snaith from Titchwell Manor in Norfolk, John Feeney

from Griffith Laboratories and Simon Hulstone from The Elephant in

Torquay made up the Long Pigs team with Adam Smith and Steve Smith

The event was organised by Dingley Dell Pork and “A Passion to Inspire “ .

Suffolk farmer Mark Hayward and Murray Chapman from “A Passion to Inspire “have put on a number of “Dingley Dell Flying Visits” (pop-up pork dining experiences) with the

help of well-known chefs over the past 3 years. The aim being to celebrate the

journey of the pig from farm to fork, to raise money for charity and give students a

chance to work with top chefs.

 This is the first Flying Visit competition and teams had to cook their dishes on a barbecue. Catering students from Llandrillo College, Colchester Institute, East Kent, Farnborough, Milton Keynes and Leeds City College, and Cambridge College worked alongside the professional chefs.

In between pigging out diners were treated to a butchery demonstration from Essex

based Direct Meats highlighting the different cuts used in the dishes.

The afternoon raised money for The Wooden Spoon rugby charity and the Teenage

Cancer Trust. Teenage Cancer Trust was chosen because Emily Mackay, a student at

East Kent catering college, had been so inspirational while working on a previous

Flying Visit event whilst undergoing treatment for a rare form of cancer. Emily now

writes her own blog  https://cookingandcancer.wordpress.com  about her life

experiences. 

On Sunday Emily worked with Mark Poynton’s team, which included

Matt Gillan from The Pass, Rob Kennedy Exec Chef at Sandhurst, Alan Paton from

Stoke by Nayland Golf Club, Russell Bateman’s Team from Colettes at The Grove and Murray Chapman.

Quote “I am delighted with the support from chefs and colleges for the first Dingley

Dell competition which was a huge success for two inspiring charities.’ – Mark

Hayward – Dingley Dell.

The Dirty Dozen Pictures

 

Thank you all for your help and support – Magic !!

All the best

Murray

Murray Chapman MCGB Master CGC

Director

FIRST CONTACT CHEFS

Tel:  0114 2458696

Email: Murray@firstcontactuk.com
Web: www.firstcontactuk.com

Twitter : @murraykc

Student Invite to The 10th Scottish Chefs Conference

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First Contact  is a registered company of England and Wales with company number 6810429 – Registered address – Copia House, Great Cliffe Court, Great Cliffe Road, Barnsley, S75 3SP

 

 

For Further Information please contact Mark Haywood mark@dingleydell.com  http://www.dingleydell.com/  or Murray murray@firstcontactuk.com

 

 

 

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