In the summer of 2019 we launched a nationwide competition and invited chefs to submit recipe ideas for new dishes featuring Foie Royale.

The judges – Mike Logut (Managing Director, Sapphire Foods), Tom Browning (Head Chef, Lewtrenchard Manor) and Claire Bosi (Chef Publishing) – were impressed with the creativity of the entries. Eventually the field was narrowed down to a final short list of chefs who were invited to a cook off to determine the winner.

The winner of the competition was Claire Frankum from The New Inn in Cerne Abbas who served a Cream of Foie Royale with Salt Baked Pear Puree and Damson and Muscat Jelly. Claire wins a £250 Red Letter Day voucher and her recipe will be featured in Chef and Restuarant Magazine.

The runner up was Nick Hodges from the Green Bank Hotel in Falmouth who served Flash Fried Foie Royale, Maple Smoked Bacon, Samphire and Tart Apple Puree. Nick won a £100 Red Letter Day Voucher.

Matt Waldon from the Stack Pole Inn in Pembroke was short-listed with a recipe for a Foie Royale Crème Caramel but couldn’t attend the cook off so he takes third spot.

Winner Claire Frankum and runner up Nick Hodges.

The winning dish: Cream of Foie Royale with Salt Baked Pear Puree and Damson and Muscat Jelly

The winning recipes….

Claire Frankum

First Prize

Cream of Foie Royale with Salt Baked Pear Puree and Damson and Muscat Jelly

Nick Hodges

Second Prize

Flashed Fried Foie Royale, Maple Smoked Bacon, Samphire and Tart Apple Puree

Matt Waldon

Third Prize

Foie Royale Crème Caramel