MIGHTY MEAT KING CROWNED AT PUB FOOD AWARDS

Winner of the PubChef Food Excellence Awards 2008 was also crowned Meat Pub Chef of the Year by Essential Cuisine managing director Nigel Crane at February’s glittering ceremony.

Owner and head chef at The Wellington in Herefordshire Ross Williams dished up a rustic Roast rack and faggot of speckled-faced Welsh lamb with shallot and red wine sauce and roast garlic mashuté, roast garlic and thyme jus to clinch the Meat Category, sponsored by Essential Cuisine.

Selling points included the pairing of the rack and the faggot, which provided distinct but complementary flavours and textures. The faggot was also considered a great way to up the GP and use up parts of the animal that would normally be cast aside. Judges also praised Ross for his “fantastic butchery skills”.


The former PR director’s overall chef skills have led to a 15% growth in food sales at The Wellington in the last year, paving the way for a restaurant extension and pub refurbishment.


For more information on Ross and The Wellington visit www.wellingtonpub.co.uk