Winner Gareth Paget

Winner of Brewery’s Dessert competition announced

20th June 2008, 11:45am

Six chefs from St Austell Brewery’s pubs from across the country gathered together last week to battle it out in the Brewery’s Dessert Competition.

First prize went to Gareth Paget from The Rashleigh Arms in Charlestown, for his Dark Chocolate Marquise, Mille Feuille of Cinnamon Tuille Biscuit and Raspberries.

As well as being crowned the champion dessert chef, Gareth has been awarded a one hour flying lesson and a bottle of Camel Valley Brut to celebrate.

Paul Drye, catering development manager at St Austell Brewery, commented on the winning chef: "Gareth impressed the judges with his organised methodical approach and excellent craft skills, but it was the visual spectacle of the finish dish and the amazing flavours and textures that finally clinched first place [position]."

Following in second place was Sam Conner from the Fox and Hounds in Comford with her Soft Centered Chocolate Sponge with New Season Strawberries and home made Vanilla Ice Cream, and in third position was Michelle Doyle from the Pedn Olva Hotel in St Ives, who devised a Strawberry Cider and Seasonal Fruit Jelly with a Raspberry Balsamic Ice Cream.

Paul continued: "Desserts are so important and it's often the part of the meal that people remember the most, therefore it's the perfect opportunity to wow customers and serve puds to be proud of.

"The standard of cooking was superb, with Cornish ingredients very much in evidence. From locally grown soft fruits to cream butter and eggs, it's plain to see that these chefs draw their inspiration from using the freshest seasonal local ingredients."

Other chefs to compete in the competition were Dan Chapman from The Badger Inn in Lelant, Matt Chesterfield from The Sharksfin in Mevagissey, and Simon Wessels from The Copley Arms in Hessenford.

The chefs had one and a half hours to prepare their signature dessert and present it to the waiting panel of judges. They took to their stations at Cornwall College's training kitchen at 1.00 on 11 June.

The judges were looking for the use of local produce, craft skills, hygiene, presentation and the taste.  

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