Regional finalists announced for Essential Cuisine's Best Brigade

18 May 2015 by
Regional finalists announced for Essential Cuisine's Best Brigade

The public vote is now open in the search for Britain's Best Brigades in a competition organised by stocks and sauce manufacturer Essential Cuisine.

Eight regional finalists have been judged by a panel of chefs including British Culinary Federation vice chairman, Matt Davies; chef patron of Liverpool's Hope Street Hotel, Paul Askew and executive chef at London's Park Lane Sheraton, Andrew Bennett.

The eight finalist's videos can be found on for you to vote for your favourite before the 29 June. The winner will receive the title, £1,000 cash and an exclusive menu development masterclass with a leading UK chef.

The finalists are:

Greater London
Just Hospitality, London
A 17-strong contract caterer with a highly sociable team serving a number of the capital's most prestigious and creative hubs.

South East
Oakley Hall Hotel, Oakley, Basingstoke
A multi-national brigade serving the hotel's 2 AA rosette fine dining restaurant, bringing menu ideas from across the globe and translating them into dishes made using highly local British produce.

South West
The Kingham Plough, Chipping Norton, Oxfordshire
A multi award-winning pub with an intensely hard working brigade that delivers an exciting modern British menu, leaning heavily on quality and locality.

English Midlands The Heritage Motor Centre, Gaydon, Warwickshire
Home to the world's largest collection of British vehicles, this private hire, fine dining destination has a team used to catering for anything from 20-seater VIP dinners to 500 strong gala celebrations.

North East
Jamie's Italian, York
The York arm of Jamie Oliver's highly successful, casual Italian empire has at its heart a nine-strong brigade smashing 800 covers per day with a fresh menu featuring over 80 dishes.

North West & Northern Ireland
The Mere Resort, Knutsford, Cheshire
This hotel, spa and golfing resort has three, 2 AA rosette restaurants manned by a large-scale brigade creating over 10,000 meals per month.

Cibo @ St David's Walk, Mold, Flintshire
An award winning Flintshire bistro boasting a locally sourced menu created by a tireless kitchen team.

Edinburgh Airport Hilton Hotel, Edinburgh
A modern venue with a classic menu, the hotel catering team boasts a number of long-serving kitchen stalwarts at its heart.

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