The regional finalists in the Essential Cuisine Britain’s Best Brigades have been unveiled, as the vote opens to the public who will now decide on the winning team.
Eight regional finalists have made the cut, having been judged by a panel of chefs including British Culinary Federation vice chairman, Matt Davies; chef patron of Liverpool’s Hope Street Hotel, Paul Askew and executive chef at London’s Park Lane Sheraton, Andrew Bennett.
Among the finalists, two boutique hotels were chosen to be in the remaining eight; Oakley Hall Hotel, Oakley, Basingstoke, a 50-bedroom country retreat, home to a 2 AA Rosette fine dining restaurant and The Kingham Plough, Chipping Norton, Oxfordshire, a recently refurbished pub with rooms with a hugely successful kitchen operation.
Each finalist has now been tasked with creating a short video to bring their original entry to life and showcase their kitchen camaraderie, togetherness and teamwork.
Voters now have until midnight on the 29th June to go to www.bestbrigades.co.uk, watch the videos and crown a winner, who will go on to receive the title, £1,000 cash and an exclusive menu development masterclass with a leading UK chef.
Nigel Crane, managing director for Essential Cuisine, said: “The final eight are in and now it’s up to the public to decide which brigade is their favourite. Thanks to each of the eight teams for their fantastic video entries – some incredibly strong contenders; proud, hardworking and always with a sense of fun – proof that creativity doesn’t stop at the perimeters of the kitchen.”
The full list of finalists is continued on the next page…
The finalists in full:
Just Hospitality, London
A 17-strong contract caterer with a highly sociable team serving a number of the capital’s most prestigious and creative hubs.
Oakley Hall Hotel, Oakley, Basingstoke
A multi-national brigade serving the hotel’s 2 AA rosette fine dining restaurant, bringing menu ideas from across the globe and translating them into dishes made using highly local British produce.
The Kingham Plough, Chipping Norton, Oxfordshire
A multi award-winning pub with an intensely hard working brigade that delivers an exciting modern British menu, leaning heavily on quality and locality.
The Heritage Motor Centre, Gaydon, Warwickshire
Home to the world’s largest collection of British vehicles, this private hire, fine dining destination has a team used to catering for anything from 20-seater VIP dinners to 500 strong gala celebrations.
Jamie’s Italian, York
The York arm of Jamie Oliver’s highly successful, casual Italian empire has at its heart a nine-strong brigade smashing 800 covers per day with a fresh menu featuring over 80 dishes.
North West & Northern Ireland
The Mere Resort, Knutsford, Cheshire
This hotel, spa and golfing resort has three, 2 AA rosette restaurants manned by a large-scale brigade creating over 10,000 meals per month.
Cibo @ St David’s Walk, Mold, Flintshire
An award winning Flintshire bistro boasting a locally sourced menu created by a tireless kitchen team.
Edinburgh Airport Hilton Hotel, Edinburgh
A modern venue with a classic menu, the hotel catering team boasts a number of long-serving kitchen stalwarts at its heart.