Stonemason's Arms win in Fuller's Chef of the Year

The head chef at the Stonemason’s Arms, Gavin, has won the Fuller’s chef of the year competition, beating just under 200 pubs by cooking a three course meal while being judged in the final along with 5 other contestants by Legendary French chef Pierre Koffman. It’s a great achievement for him and for the Stonemasons.

L-R: Pierre Koffman, Gavin and Paul Dickinson (Fuller’s head of Food)The competition was open to every chef in the company, who can apply to take part; it is then whittled down to 6 finalists.

Every chef had to cook 3 courses for the judges. They were all given the same main ingredient for each course, and they had to come up with dishes that centred around that ingredient.

Gavin cooked the following:

Starter – Cornish Orchard cured & torched Trout, cucumber textures, wasabi cream,

Main – White Texal lamb, pickled carrot & onion, broad beans, anchovies, potato espuma

Dessert – Poached rhubarb, toasted meringue, rhubarb jelly, Lemon cheesecake

They are all on the current Stonemasons menu, available to order on the evening menu.

He has won a trophy which is behind the bar, and a week working in “The Croft” restaurant in Dubai, and will go on to enter into the National Chef of the Year competition.

Gavin has been with the Stonemasons Arms for 9 months and previously worked at the Wykeham Arms in Winchester with two rosettes, and before that he worked at Drake’s in Surrey which held a Michelin star.

Jack Davis, General Manager at the Stonemasons, said “It is a great achievement for the Stonemasons Arms and we are immensely proud of Gavin, and it is thoroughly deserved after all the hardwork and commitment he showed during the competition and at the Stonemasons Arms.”

A big congratulations to Gavin and the Stonemasons – and remember to vote for them in Best Pub #ILoveLunch2016