October marked the 5th Cheshire Cat competition

The task was for all Junior Chefs to bring new burgers to the table that would differentiate from our original house burger. First up was Jack from the Bulls head the Bulls head they went for a trio of burgers twist with a Lamb Tikka, Sweet Potato and Pepper and Thai Fish burgers

Next up was Arek from the Roebuck who created a Pork burger with bacon and a spicy cheese and his own twist on a Marie Rose sauce. Chef Sam and Charlee from the Fitz created a Spicy Chicken and Blue Cheese burger. Then the Three Grey hounds were up with Chef Jack and Andy creating a trio of burgers, one being our standard House burger and the other two being a Chicken, Brie and Cranberry burger and a Portabello Mushroom and Halloumi burger with a red onion marmalade.

Chef Joel and Chris from The Church Inn originally planned to do a burger consisting of lobster but due to delivery issues they had to improvise and created a Venison and Sausage burger with braised red cabbage.

 

All five teams came up with some great ideas, their creativity and innovative ideas will be used in our future menus. But Jack and Bulls Head Deputy Steph flavours won the day as well as originality! All the teams did well with some good flavours and innovative offerings! Thank you to all the teams for taking part and we will see you at our next cook off in the New Year.

March marked the 4th Cheshire Cat Food Competition.

The task was to be creative with Sandwiches and specials for our lunch menus.


First up was the Fitzherbert Arms who made the most delicious wild garlic soup! Using locally picked wild garlic with mint and homemade parsnip crisps. Next up was the Cholmondeley Arms, who presented a delicious vegetarian sandwich option of Avocado, minted goat’s cheese and beetroot on toasted sourdough with a soft boiled egg and a homemade duck pastrami, mozzarella and peach pickle sandwich.

The Three Greyhounds made a beautiful Ham Hock and apple, with a fried duck egg on granary toast and a cup of Spiced Sweet Potato soup.
The Bulls’ Head made a tasty, and delicious super food soup and a British pastrami and pickle sandwich.

The Church Inn had created a game consommé and came up with the idea of the Cheshire Cat Rarebit. The idea of a bar nibble of rarebit on toast with a half of local ale served at the bar throughout the day.

The Roebuck wow’d with their homemade focaccia, an open mackerel and beetroot sandwich and a toasted ciabatta with Artichoke, smoked mozzarella and pistachio pesto.

All six teams came up with some fantastic ideas. Their imaginative elements will be used on our menus in the future! It was a very close call but the winners for the second time running were The Cholmondeley Arms! Watch this space for new additions to our lunch menus very soon!

January marked the 3rd Cheshire Cat Food Competition

The task was to re-create the sharing plate and all the competitors came up with some brilliant ideas. First up was the Fitzherbert Arms, who added some great elements to their Pub Plate including a wild boar sausage roll with a homemade roasted red pepper and chilli jam.

Next up was the Cholmondeley Arms. Ollie and Leigh decided to recreate the concept of the Pub Plate and made a Cholmondeley ‘Garden Hamper’.

The Three Greyhounds went for a plate that took traditional pub elements and made them into sharing portions.

The Roebuck Inn took a different twist on the challenge and presented a pudding sharing plate—all of the puddings reflected their bistro roots.

All four teams came up with some fantastic ideas. Their imaginative elements will be used on our menus in the future and they were all very creative! It was a very close call but the winners were the Cholmondeley Arms with their Garden Hamper!
Watch this space though, as new pub nibbles will be on all of our menus soon!