The duo behind Burnham-On-Sea’s Food and Drink Festival will find out on Monday evening (October 28th) if their dish celebrating Somerset ingredients will be crowned the ‘South West’s Best Dish’ at the South West Chef of the Year awards dinner.
Beverley and Sarah Milner Simonds are among four entrants to have reached the final of the competition.
They had to prepare their dish – a rack of goat with frosted red currants and foraged mushrooms – to serve four people within 90 minutes.
Beverley says the wait for today’s announcement since last Saturday’s cooking competition has been “quite nerve racking.”
“The pressure of cooking on the day was very stressful – there was a strict time limit and the judges, who were all top chefs, were very curious and asked questions about the ingredients and what I was doing throughout the time,” she told Burnham-On-Sea.com.
“I was very rushed at the end and wasn’t as pleased with my presentation as I had been in my practice cooks – but the taste was great and the provenance of the local ingredients was right there on the plate.”
This evening’s event will also see the winners of the other three classes announced. These are Professional, Young Professional and Junior.
Beverley added: “If I’m not successful in the Best Dish class I hope that the fantastic ingredients and local suppliers I used are recognised in the Best Use of Regional Ingredients category.”
Pictured: A foraged Giant Puffball Mushroom with Sarah Milner Simonds
