Berkshire signature dish set to be chosen from shortlist of five

Judges will make decision at Royal County of Berkshire Show

THE quest to identify a signature dish for Berkshire has moved into its final stages with a shortlist of five to be judged at this year’s Royal County of Berkshire Show.

The show's organisers hope that the winning dish will put Berkshire on the UK food map alongside Lancashire’s hot pot, Yorkshire’s pudding or Cornwall’s pasties.

Some of the district's top chefs will judge this year's dish including The Vineyard's Daniel Galmiche and The Woodspeen's Michelin Star chef John Campbell.

Food photographer Maureen McLean and Newbury and District Agricultural Society chief executive Daren Bowyer wil also judge.

The dishes that made the judges shortlist are:

A “Berkshire Bacon and Black Pie” served with puree mash, crackling, cider sauce, and a watercress emulsion by John O’Connor (sous chef) and Harry Orchard (junior sous chef) from The Bunk at Curridge.

Head chef from the Carnarvon Arms at Whitway, Russell Hunt's “Berkshire Duck” based on pan-seared mallard breast served with a confit leg of the duck, fondant potato, Romanesco broccoli, wilted kale, a picked plum and a light jus.

A “Berkshire Bacon Pudding” from Simon Davis, head chef at the Yew Tree at Highclere. The steamed bacon pudding includes bacon, onions, garlic and girolle mushrooms with a red wine and juniper jus and is served with local venison haunch with carrot puree and pickled white cabbage garnish.

Ed Chapman (who lives at Aldworth) from the Wandering Kitchen has created a “Berkshire Venison Stew” served with a blue cheese scone based on Barkham Blue cheese from Wokingham.

And finally Craig Lawson, landlord of the Horse and Groom at Mortimer put forward his “Mortimer Bangers and Mash” using hand-made sausages produced in the village from local pork. The dish is served with celeriac mash, green beans and onion gravy alongside a roulade of Berkshire pork with walnuts, wild mushrooms and bacon with white wine and mushroom sauce.

Mr Bowyer, who also judges for the Oxfordshire Restaurant Awards said: "The result of our signature dish competition remains a secret until show day but I can say that the judges have been very impressed by what we have tasted.

“It has demonstrated not just that Berkshire has some very fine chefs but that our local produce is up there with the best in Britain.”

The winner will be announced at this year’s Berkshire Show on Sunday, September 20 when the winner will be asked to prepare his dish at the cookery theatre.