The competition entailed reproducing the winning barbecue themed menu created by Partridges of Sloane Square earlier this year for RH Hall’s challenge entitled: BBQ Event Menu Challenge, which won the company a Crown Verity barbecue system.
Partridges’ team created an innovative menu consisting of grilled mushrooms tapas Basque country style, Jamaican marinated pork tenderloin sandwich served with chunky American coleslaw, and grilled pineapple with balsamic vinegar glaze served with Mövenpick vanilla ice cream and a crepe dentelle from Brittany.
Three chefs, including Case, consultant chef Mike Harrison and Partridges’ chef Sinna Thambi, had to recreate the menu using their own recipes and techniques.
Case received his trophy from Crown Verity president Bill Verity, who flew in especially from Canada for the event. “I have judged many barbecue competitions in my time and this was a very creative and challenging menu,” said Verity. “My congratulations to the winner, Wayne Harris, for his interpretation of a fantastic menu.”
The judges also included RH Hall’s managing director Ray Hall and sales director Kris Brearley as well as barbecue specialist Ben Bartlett, who set the scene prior to the contest by giving a short barbecue masterclass demonstrating four different ways of cooking fish and emphasising the use of rubs.
Bartlett said: “I have competed in many major events in my career, and today we have seen that it all starts with the right menu. Francois Ginther, Sinna Thambi and Neil Perera of Partridges created a very ambitious menu, which is both creative and innovative. Well done to Partridges in wining the BBQ Event Menu Challenge, which has been cooked by three chefs who have shown their own creativity.”