Chefs from Sidmouth in Devon and Skegness in Lincolnshire have been named finalists in the Seaside Chef of the Year competition, organised by FOOD Award 2014 'Best Bistro in England' winner, Aspect Bar and Bistro in Morecambe. Aspect Bar and Bistro's owner, Paul Bury, and head chef, Gavin Riley, have whittled down entries from talented chefs working in eateries around Britain's coastline, to shortlist Stuart White, of the Victoria Hotel, Sidmouth and Anthony Greenland of the Best Western Vine Hotel, Skegness.
The two chefs now go head to head at a cook-off at Aspect Bar and Bistro on Sunday, November 15, which will be judged by Aspect and guest judge, The Boho Chef, Stefano Corvucci, who is flying in from Bologna to help decide on the winner. Stefano is head of the Culinary Institute of Bologna (CIBO) and also owns two restaurants in Bologna, one of which is a fish restaurant. Tickets for the evening are on sale at a price of £20.
Aspect Bar and Bistro created the Seaside Chef of the Year contest to help change the image of food served in Britain's seaside resorts. It asked chefs to submit a three-course menu showcasing local produce, which also demonstrated innovative approaches and a commitment to quality.
Stuart's suggested menu comprises Diver Caught Scallops, served with caramelised cauliflower puree, home made black pudding and chicken jus, followed by Brill served with fennel pollen, baby gems, Exmouth mussels, clams, sea vegetables, lettuce veloute and Le Blanc olive oil. His dessert is Chocolate and Honeycomb Torte, served with Otter Brewery's Otter Head Ale ice cream.
Stuart's menu has been inspired by ingredients from the local area, but also by his days spent mackerel fishing with his father and hiking on Dartmoor.
Anthony's menu comprises a Trio of Crab, using Cromer crab, and comprising: Crab Bisque, with handpicked white crab meat; California Roll with pickled ginger and Wasabi and Crab Croquette, with charred corn and corn puree.
His main course is Line-Caught Seabass served with Bombay aloo and Southport shrimps – Anthony having grown up in Southport. This is followed by Blackberries and Hazelnuts, in which the blackberries are served in a jelly, sorbet and gel and the hazelnuts lightly roasted, to form the base of a vanilla cheesecake.
Aspect Bar and Bistro's Paul Bury says: “We received some inspiring and excellent entries and it was hard to choose the final two. We launched this competition to discover chefs, in other seaside resorts, who shared our own passion for great food and locally sourced produce. We feel we have found two excellent champions for seaside food in Stuart and Anthony, who share our desire to change perceptions of the dining experience that seaside resorts provide, which is far from being fish and chips and candy floss these days.
“Stuart and Anthony have impressed on paper, so now need to wow us at the cook off, so we can determine who the ultimate winner will be.”
