Fuller’s Chef of the Year 2017
Fuller, Smith & Turner P.L.C., the London brewer and premium pub company, is delighted to announce Johnny Joseph, Head Chef of The Queen’s Head in Kingston, as the overall winner of its Chef of the Year competition 2017.
There were two categories in the competition, over 25 years old, who would become the overall winner, and the under 25s. Joseph won the 25 years old and over category thus taking the title of Chef of the Year, cooking a three-course menu and Clayton Baker, Head Chef of The Links Tavern in Liphook, won the under 25 years category with a two-course menu.
Joseph and Baker were crowned victorious following a final cook-off, where they went head to head against other Fuller’s Chefs in both categories. They were challenged with designing a menu using the following seasonal ingredients: asparagus, turbot and strawberries.
The final cook-off took place at the Fuller’s Inns Conference held at Laverstoke Park Farm. It was judged by Michelin-Starred Chef Pierre Koffmann, Fuller’s Director Richard Fuller, 2016’s Chef of the Year Gavin Sinden, BBPA’s Josh Green, and food critic David Williams.
Joseph’s winning menu comprised:
- Asparagus, crispy hen’s egg –asparagus tips, puree & pickled shavings, poached egg wrapped in potato string
- Pan fried turbot with clams –turbot on the bone, razor and palourde clams, spinach, artichoke and baby fennel.
- Strawberries and custard - compressed strawberries, strawberry gel, sorbet and tuille on set custard.
Baker’s winning menu comprised:
- Pan roasted tranche of turbot, fennel croquettes, Pernod velouté
- White chocolate mousse, strawberries, pistachio and basil
The prize for both winners is a trip to New York, where they will get the chance to work with top chefs.
Paul Dickinson, Fuller’s Director of Food, said: “I am absolutely thrilled for Johnny and Clayton. They are both worthy winners and I am excited about their future with us which will inspire the rest of our chefs to rise to the challenge for 2018.
“Competition was high and the judges were looking at the chefs’ skills and methodology in their cooking, but also at the balance of their menus, the presentation, the flavours, and the execution of the ingredients.
“This competition raises the profile of food in Fuller’s. It is an important driver for our business around upskilling our talent and it is brilliant that we can recognise the very best chefs in our team in order to secure long term success.”
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Notes to Editors
Fuller, Smith and Turner P.L.C. is an independent traditional family brewer founded in 1845 and is based at the historic Griffin Brewery in Chiswick, London, where brewing has taken place continuously since 1654. The Company runs 195 Tenanted pubs and 197 Managed Pubs and Hotels, with a focus on delicious fresh, home-cooked food, outstanding cask and craft ale, great wine and exceptional service. The Company also has 665 boutique bedrooms in its Managed estate. The Fuller’s pub estate stretches from Brighton to Birmingham and from Bristol to the Greenwich Peninsula, including 175 locations within the M25. Fuller’s owns a 76% stake in The Stable, a craft cider and gourmet pizza restaurant business, which has 17 sites in England and Wales.
The Fuller’s Beer Company brews a portfolio of premium beers including London Pride, Oliver’s Island, ESB, Organic Honey Dew and Frontier Craft Lager. In June 2013, the Company acquired Cornish Orchards, a craft cider maker producing a range of award-winning ciders and premium soft drinks. Fuller’s is also the UK distributor for Sierra Nevada, the premier US craft beer. In December 2015, Fuller’s acquired a 51% stake in Nectar Imports, a wholesale drinks business.