Williams wins pub chef accolade

Black pudding and pork belly helped Anthony Williams, head chef at the Williams Arms in Devon, carry off the British Meat Pub Chef of the Year title when the event was staged last week at the body's headquarters in Milton Keynes.

Williams, 42, boned and stuffed a belly of pork with the black pudding before wet-roasting the meat in cider. He served it with a shallot and cider sauce laced with apple jelly, alongside old-fashioned dumplings, stir-fried spring greens and fondant potato.

The competition is in its fourth year and Williams now goes on to compete for the overall British Meat Chef of the Year title at the end of March. He will face winners of the other category titles, with competitions due to be staged over the next six weeks.

\* We would like to point out that Mark Edwards has been the head chef of London restaurant Nobu since it opened in 1997. When he worked at the restaurant Takemura-san (Caterer, 2 January, page 4), he was a sushi chef.

Source: Caterer & Hotelkeeper magazine, 23-29 January 2003