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
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.
Thank you all for your help and support – Magic !!
All the best
Murray Chapman MCGB Master CGC
FIRST CONTACT CHEFS
Tel: 0114 2458696
Twitter : @murraykc
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