Pritchitts reveals the 12 best recipes in its Regional Recipe Competition

In the summer, Pritchitts called for chefs nationwide to submit their finest regional recipes using any of the company's products in a bid to win a range of fabulous prizes. Twelve chefs would be rewarded with a year's membership to the Craft Guild, a Global chef's knife worth £120 and the chance to feature their recipe in the Pritchitts Craft Guild of Chefs 2011 calendar. The chefs and their recipes were judged on originality, regional representation and excellent use of Pritchitts products, and the winners are: Southern Ireland Sean McNulty, chef lecturer, Shrewsbury College of Arts & Technology Northern Ireland James B. Anderson, head chef, Talkington Bates Highlands of Scotland Siobhan MacAndrew, Lundie, Dundee Lowlands of Scotland Peter McKenzie, head chef; South Lanarkshire Council London Mark Ord, head chef, Sanctuary Care Wantage Nursing Home South West Andrew Bailey, development chef, Alpha Flight Services South East Matthew Hart, pastry chef, Spire Healthcare North West Robert Stordy, corporate chef/lecturer, University of Derby North East William Cohen, hospitality lecturer, Grimsby Institute of Further & Higher Education East Anglia Matthew Carter, head chef, Emmanuel College Wales Lee Shannon, sous chef, The Beggars Reach Hotel Midlands Giuseppe Paonani, sous chef, Cha Restaurant The winning regional recipes will now go on to a second stage of judging when The Dorchester Hotel's renowned executive chef Henry Brosi will choose the overall winner of the fabulous prize of dinner for two in the hotel's exclusive Krug Room, personally prepared by Brosi. The recently redesigned Krug Room in the hotel's master kitchens is the original 'chef's table' that first opened in the 1940s. Simon Muschamp, head of marketing at Pritchitts commented: "Pritchitts Regional Recipe Competition in association with the Craft Guild of Chefs is a celebration of the diversity of regional cuisine across the UK. "I think the competition effectively demonstrated how versatile our product range is in creating fantastic regionally inspired recipes. We were incredibly impressed by not only the standard of entries but by the passion that so many chefs showed, and I'd like to congratulate everyone on being very deserving regional winners."