Woodland pickings

POULTRY/GAME

It was a country upbringing in Herefordshire that provided the inspiration for Andrew Poole's winning dish - roast woodpige on, foie gras, peas and girolles - in the poultry/game section of the Great British Recipe Competition.

Taking a simple, regional dish as a base, the head chef from Five Head Manor, Stockbridge in Hampshire, has added wild mushrooms and spices to boost flavour and add texture. "I am fond of mushrooms, and often go to the Forest of Dean to pick them. People are snobbish about food, and turn their nose up at ingredients like mushy peas. But if you add spices to them, it really brings out the taste."

Chef Philip Coulthard cooked off the dish at the final. "It was an interesting dish with good presentation." He liked the unusual mixture of game with simple ingredients such as mushy peas.

Andrew Poole

Winner of the poultry/game section

How did you first get into catering?

During work experience for a City & Guilds examination at Hereford College of Technology. But it is in the family - my grandfather was a chef.

Who has most influenced your cooking ?

David Everett-Matthias of Le Champignon Sauvage. I like the simple, robust flavours he brings out in dishes.

What is your favourite ingredient?

Squab pigeons for their flavour. I also like mushy peas and fajitas.

What is your least favourite ingredient?

Baby sweet corn - it has no taste.

What has been the high spot of your career?

Winning a gold medal in the Cuisine Deux Mille at Olympia in February 1996.

What has been your worst moment?

I cut the top off my finger during a demonstration.