Two of Shepherd Neame’s top chefs battled it out to be crowned winner of the Great British Beef Butty competition on Wednesday, April 28.
The event was organised to support Britain’s beef farmers and mark Great British Beef Week, which ran from April 23 to May 2. Shepherd Neame invited chefs from across its pub estate to submit their Great British Beef Butty recipes, specifically using the lesser known picanha cut of beef.
Head development chef Simon Howlett then chose a shortlist of two for the competition: Tony Smith, head chef at the New Flying Horse in Wye, and Alistair Lycett, head chef at the Sun Inn, Faversham, where the event was held.
Tony cooked a Doorstop Sourdough, Red Leicester and Horseradish Rarebit, Watercress and Minute Steak Sandwich, served with homemade apple and sweet potato crisps. Alistair cooked a Steak and Mushroom Club Sandwich, including mustard, watercress, mushrooms, red onions and a red wine jus, along with Swiss-style cheese from East Sussex, served with triple cooked chips and beef dripping.
Judges included Hugh Judd, senior food service manager for the Agriculture and Horticulture Development Board (AHDB); and farmer Polly Dumbreck of Hoopers Farm in Edenbridge, Kent representative for Ladies In Beef.
Alistair’s sandwich was chosen as the winning entry, and he was presented with a set of professional knives, cookbook and apron. Tony was also presented with a goody bag.
Hugh said:
They are obviously both outstanding chefs, and both sandwiches were delicious, but Alistair’s entry offered some amazing flavours. It was great to see both chefs using a rump cut that is often neglected at home, the pichanha, which offers superb flavour and is one of the huge range of steaks that make a perfect sandwich.
Polly added:
Ladies in Beef was set up to promote British beef, and events like these are wonderful as they give ideas on how to cook it and persuade people to have the confidence to order different cuts from butchers.
Alistair said:
I am really pleased to have won, particularly as Hugh and Polly really know their meat. I always enjoy experimenting with new recipes, and Tony and I have worked together in the past, so we had fun competing against each other in the kitchen!
Alistair’s award-winning Steak and Mushroom Club Sandwich will be on sale at the Sun Inn for the next couple of weeks, subject to availability.
To contact the pub, visit their website or phone 01795 535098.
