Stonemasons Arms' Gavin is Fuller's Chef of the Year

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His three course meal beats chefs from almost 200 other pubs

Gavin Sinden, head chef at Hammersmith's Stonemasons Arms 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 five other contestants by Legendary French chef Pierre Koffman.

The competition was open to every chef in the company, and was whittled down to six for the final.

Every chef had to cook three 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

He has won a trophy which is now proudly on display 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.

L-R: Pierre Koffman, Gavin and Paul Dickinson, Fuller’s head of Food

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

Jack Davis, General Manager at the Cambridge Grove pub says: " 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 competition."

All the dishes cooked by Gavin for the contest are on the current Stonemasons menu, available to order on the evening menu.

May 27, 2016