Review of The Great Sausage Roll Off, @RedLionBarnes, Barnes. Pls RT
After last year’s successful Scotch Egg Challenge at The Ship, Wandsworth. The Red Lion Barnes decided to host a competition of their own ; The Great Sausage Roll Off, bringing together chefs and pubs in and around London for a one off sausage cook off.
I dragged along Dale and Claire who were my blogging contributors for the evening. On arrival the place was buzzing with excitement and intrigue, lots came out to support their chefs and friends. We were
shimmied up the front and sat with the press – oo er missus!
Charlotttes W4 pub dressed up in their own branded t-shirts, bigging up Chef Gregg Martin.
The Gun (Docklands) sported team badges of chef Quinton Bennet
Smartly dressed Chefs Grant Hawthorne and Linda Galloway from Daffodil Soup and African Volcano.
Gleaming smile from Chef Jon Pellew from the The Hand and Flower, Ealing.
A foodie expertise judging panel included Johnnie Mountain of English Pig fame, straight talking Kate Spicer and food critic extraordinaire Charles Campion. There were 4 rounds to the competition, the rolls were judged on their appearance, taste, feel, texture and originality.
Let the competition commence!
Kate and Charles debating….
A Venison, apricot and pistachio sausage roll by The Lamb at Angmering by Chef Dan Catford
Charles trying to swallow what could be a rotten roll!
The Black Lion Hammersmith’s Pork, watercress and green lip mussels roll.
We Eat’s Craig Ballinger cooked a Pork and beer braised pulled venison with black pudding. Nothing like a think sausage roll.
Piggy in the middle!
Mr Campion looking rather full
Kate trying to get her opinion across.. don’t think Charles and Johnnie are listening to her.
Finally getting a bite to eat!
Pretty sure that this was the Red Lion’s Shin of beef and mackerel.
Congratulations and cheers all round for Chef Thomas Fabre from The Mason Arms, Battersea. His Wild Boar roll stole the show.
The Great Sausage Roll Off was a triumph event, it had it all; excitement, competitiveness, and free food- what else could you want?!. I found myself cheering on the chefs and getting into the spirit of competition more than I thought. It was fantastic seeing the locals, chefs and friends coming together in the name of sausage rolls. Whilst in reality it sounds like a strange competition to hold, the Red Lion did themselves proud. A great caliber of chefs, quality food and ingredients and imagination went into making The Great Sausage Roll Off a complete success.
Well done to Angus and the gang for organising a fun and entertaining night!.