Chef Wins National Competition using Udale Suckling Pig
Following one of the closest ever battles for the National Chef of the Year title it was revealed that talented chef, Thomas Swaby had wowed the judges with his stunning three-course menu.
Thomas’ starter was roasted maitake chawanmushi, mushroom ketchup, roasted maitake, nasturtiums, pickled enoki and mushroom tea. It was however his main that took advantage of the quality award winning produce that Udale Speciality Foods has to offer with Thomas’ use of our British suckling pig with Orkney scallop, burnt apple puree, spinach, Chardonnay vinegar mash, apple, shallot and pig sauce with a dessert of sticky toffee pudding.
Thomas was formerly head chef at Inverlochy Castle, Fort William but will shortly be taking up a new and exciting role in the Caribbean for six months.
Image courtesy of Craft Guild of Chefs National Chef Of Year
