Medal-winning medallions

A main course of medallions of venison in port wine sauce with mashed potato clinched victory for Chris Martin in the first Chef & Brewer Chef of the Year competition. The dish was described by one judge as "four-star hotel standard technique with the simplicity of good pub food".

The competition was both a skill test for Chef & Brewer chefs and a means for the Scottish & Newcastle-owned pub-restaurant chain to come up with new ideas for the specials blackboard in its50 units.

"While we have a core menu in Chef & Brewer, we let individual chefs do their own special dishes for their own pubs with the proviso that they use mainly fresh ingredients. It challenges our chefs and gives individuality to the menu," said Bob Ivell, managing director for Scottish & Newcastle restaurants, who presented the awards.

Martin works at the Castle pub near Leicester. His other two dishes were a starter of salmon mousse studded with broccoli and a fish course of tilapia with an orange-and-pineapple salsa.

The winning dishes are to feature as blackboard specials throughout the Chef & Brewer chain. All the finalists are going on a study tour to France.