Here are the regional semi-finalists for the Kings Fine Cooked Meats Gammon Category. Congratulations to you all and we look forward to tasting your creations.
Nothern Semi-Final
- Banh Mi Army Banh Me Army
by Ben Curtis from Samworth Brothers - Rise & Shine Breakfast Hash
by Gary McDowell from Deli Lites Ireland Ltd - GammeON
by Edvinas Smgelskis from Samworth Brothers - The Piggy Back
by Kirsty Fonseca from Greencore - Articulately Illustrated Sushi
by Stephen Jordan Bird from Samworth Brothers
Midlands Semi-Final
- The Porky Blinder
by Harry Dempster from Samworth Brothers - Pulled Gammon Crunch Melt
by Richard De'Arth from Greencore - Ham Going to enjoy this
by Lea Holmes from Natural Innovations - The Pickled Pig
by Jordan Meakin from Samworth Brothers - Spicy Jerk Jamon Gammon
by Richard Hawksley from Samworth Brothers
Southern Semi-Final
- Ham Hock & Welsh Rarebit Stuffe Focaccia
by Sophie Piccirilli from The FSC Group - The Ramen Wrap
by Matt Brooker from Simply Lunch - Ham & Cheese with a side of Coke
by Karl Wood from Raynor Foods Ltd - The Stowaway Sarnie
by Helen Parkinson from Raynor Foods Ltd - Mint Condition Gammon Burito
by Ivor Peters from Urban Rajah Create Ltd
With over 125 years of expertise, Kings Fine Cooked Meats know a thing or two about delivering the quality, consistency and flavour that chefs and menu developers desire.
Pulled gammon is moist, flavourful & slightly salty with a natural fibrous texture. It mixes easily with sauces or performs well on its own, both being the perfect filling for a sandwich or a delicious addition to salad and pasta dishes.
The Brief
Produce a sandwich or food to go dish where the pulled gammon is the star of the show.
How to Enter
Registration is closed.
