|Katie Carruth and Charlie Hodson in the kitchen|
|Marcin 'Magic' Pomierny with Robyn Jackson in the kitchen|
Katie and Charlie created Norfolk Knobbler rissole with herb potato rosti, beetroot and apple chutney, celeriac puree and a Norfolk Dapple tuile.
Judges Hugo Stevenson, Marie Curie Community Fundraiser, Jamie Archer, Archer’s Butchers, Sam Cossey, City College and Christine Malcolm, General Manager, Maids Head then tasted each dish, which was paired with Winbirri Pinot Noir from Norfolk.
|Marcin 'Magic' Pomierny and Robyn Jackson with their winning dish|
|The Norfolk Knobbler winning dish|
Christine Malcolm, General Manager, Maids Head Hotel said; “ We are really pleased to be working with Marie Curie. Our cook off with the City College students was an excellent way to launch our partnership. I would also like to thank Charlie Hodson for supporting today’s Norfolk Knobbler cook off. Robyn and Magic’s dish, just had the edge on Katie and Charlie’s. Congratulations to both teams on their excellent work against the clock. We will be developing a range of food related fundraising opportunities with Marie Curie. Our staff will be getting involved in sporting fundraising challenges as well.”
Hugo Stevenson, Community Fundraiser Marie Curie Norfolk said: “We are absolutely delighted that the Maids Head has chosen Marie Curie as its charity for 2017. It is wonderful that we are going to be working together to raise money to help support our local nurses, who provide care in Norfolk.”
Hugo added: “Both teams did incredibly well this afternoon, developing the Norfolk Knobbler from every day dining to fine dining.”
The Norfolk Knobbler combines Archer’s traditional Norfolk pork sausage with Candi’s Chutney’s parsnip and chilli chutney. Tim Allen of Morley Farm, South Creake supplies the pork for the sausage.
Maids Head Hotel, t. 01603 209955, www.maidsheadhotel.co.uk.