The Bus Cafe in Margate zoomed off with the main prize at last night’s National Breakfast and Brunch Awards. Chef Simon Lindley, who only competed after replacing an ill colleague at the last moment, claimed the title of Breakfast of the Year and £1,000 in prize money for his posh hash creation.
Lindley, who also went home with an award last year, won the big one this time with a dish that comprised a homemade dairy- and gluten-free beetroot, potato and onion rostie, topped with zesty smashed broad beans and peas, a mumbled egg, oak smoked salmon and horseradish cream, all on a bed of leafy greens with a balsamic glaze drizzle. The Darwin and Wallace small chain of bars and Tried and True café in south west London came second and third respectively.
A video of the event can be viewed here: https://youtu.be/vdyXAcyxaFk
Julian Bisbal of The Grazing Sheep in Ipswich, meanwhile, won Breakfast Chef of the Year after putting together a dish from sponsors’ products. His carnitas con papas combined pork carnitas, queso fresco, chorizillos, breakfast radish, shallots, mayonnaise, lime and piquillo pepper ketchup with products from Lamb Weston, Pan Artisan and TABASCO®.
Now in its third year, the event invites chefs from across the out of home, pub and bar, casual dining and hotel sectors to compete in a series of cooking challenges. This was the first time, however, that the buoyant brunch category had been included, leading the judges to remark that the standard had been the highest yet.
Henry Norman, editor of organisers OOH magazine, said: “The Bus Café is a great place to visit. It’s a quirky outlet, is sat right on the seafront in Margate, and, needless to say, the food is amazing! I urge you to visit them and enjoy the experience for yourselves.
“A huge congratulations to them, as well as to The Grazing Sheep and all of our talented finalists.”
Running alongside the main event once again was the Bloody Mary Challenge, which was held in association with TABASCO®. Finalists got to show off their flair and creativity through their signature recipe, as well as being put to the test in the Technical Round. Excitingly, for the second year running, the maker of the champion concoction – Danny Laycock from Banyan in Leeds – won a trip to Avery Island, Louisiana.