The story so far...
That sizzling sound you can hear is probably another one of our regional Campsite Cook of the Year heats taking place.
This year has seen the largest number of members step up to the barbecue to compete for the coveted title of Club Campsite Cook of the Year since the launch of the competition in 2016. A host of the Club's Regions and Special Interest Sections have been holding Cook-Off heats at their meets and Annual General Meetings around the country this summer.
We've been astounded by the quality of the dishes created at our regional heats. Here's a round-up of some of the winners (and their dishes) who will be battling it out in the grand final to be held at the National Feast of Lanterns (NFOL) at Arley Hall, Cheshire on 25 August.
The overall winner will be presented with the coveted Campsite Cook of the Year Trophy as well as a Cadac Meridian Patio Barbecue worth over £500.
The rules are simple. Contestants are required to cook a main course, camping-friendly recipe which can be prepared and cooked at a pitch on a barbecue, with a cooking time of no more than 30 minutes. The judges are looking for a dish that shows skill in campsite cooking and a bit of creativity. The dish should also embrace the spirit of the Club’s Eat Local campaign in some way, such as being inspired by a regional dish or flavor or using a locally sourced ingredient such as a local beer or cheese.
Please come along to NFOL to support them and join in the fun. Bring a camp chair and a glass of something cool.
Boating Group
The Boating Group were first to fire up the flames in their heat in April this year. Buoyed no doubt by their victory in last year's grand final at NFOL when Boating Group member Jane Leedham won the event with her incredible Hampshire Hog dish. According to Boating Group heat organiser John Bolton this year's cook-off was a truly competitive event that ended up with two winners. He said:
“After much deliberation by the independent judges the two contestants dishes could not be split. It was eventually decided by all concerned (judges and the two competitors) that one of them would accept the honour of winning the heat and the other one would progress to compete at the NFOL
Scottish Region
Scotland had a fiercely fought but fun heat. Winner Hugh Wotherspoon had competed in last year's heat competition so knew how high the Scottish standards were. And our very first NFOL Grand Finalist in 2016 was Debbie Carcary from Scottish Region.
This year Hugh entered intending to pull all the stops out – which he certainly did. Using prime Scottish lamb he created Ionian Lamb Koftas that wowed the judges.
Jackie Sandbach, organiser and judge said “I am not usually a fan of lamb, but this was utterly delicious.” Hugh is looking forward to bringing his friends and family to NFOL this year to support him compete in the Grand Final.
Southern Region
The Southern Region Heat took place at their meet at Butcherlands Farm, Ebernoe in West Sussex. This popular event was blessed with a very sunny day as five contestants chopped, fried, grilled and sauted for the 30 minutes they were allowed to complete their dish. Organiser Jackie Adams said “it was a closely run event with there only being 8 points between our winner Ian Whitby and the person in fifth place”. Ian’s winning dish is a Sussex Pork served with a Mushroom, Thyme and Lemon Cream Sauce, served with sweet potato wedges, griddled vine tomatoes and apple rings, dressed with watercress.
Cadac very generously provide all the prizes for both the heats and the grand final – the ultimate prize being a fabulous Meridian Patio Barbecue. As well as giving a Grill-o-Chef barbecue to each of the heat winners– Cadac also give one to the region or section that have organised it to use as they like - either for cooking at their DA events or to as a prize to raise money. This year Ian was on a winning streak. Southern Region had put their Cadac into the raffle at the meet where the cook off was held. The first ticket that was drawn out to win the Cadac was also won by Ian. He kindly donated it to West Sussex District Association's raffle at their Temporary Holiday Site at Lancing college where all the money raised will be donate to Cancer Research charity. Thanks Ian.
Northern Ireland
This is the first year that our Northern Ireland region has taken part in the Cook Off. Having toured Northern Ireland in a motorhome last year to write a food article for the Club’s Magazine, I'm familiar with all the wonderful produce, ingredients and regional dishes available in this beautiful part of the world.
Winning cook Vivienne Irvine made full use of these in her Omagh Pork with a twist recipe. Her final dish was pocketed loin chops stuffed with wheaten breadcrumbs, Armagh bramley apple pork sausage, onions, apple and parsley. This was served with apple wedges caramelised in Bushmill's Whiskey, brown sugar and butter. This delicious sounding meal was served with a hot potato salad and a local Lacada Beer with an optional wee dram of Bushmills Whisky! Vivienne was delighted with her win and is looking forward to her time at NFOL as she is celebrating her 40th year with the Club – and what a wonderful way to mark it!
North East Region
Last year our overall runner up came from North East Region. Again this year there was a strong field of cooks that competed against each other on another very sunny day.
Organiser Liz Sarsfield said: “We had a great turn out – and some really lovely food. The scoring from our three judges was very close, but our eventual winner was David Richardson from Durham who was over the moon with his Cadac prize. He made a chicken wrap with three different home-made made dips. It was beautifully presented."
Yorkshire Region
Yorkshire Winner Alex Perrin from Wenthorpe near Wakefield created delicious sounding Venison with blackberry juice served with griddled garlic asparagus, when he competed against five other keen cooks at the Yorkshire Meet in Grange Park, Wetherby in June.
North West Region
As the host Region for NFOL means the heat winner Mikey Naylor is guaranteed support from family and friends around his Cadac during the Grand Final. A senior Youth member, Mikey impressed the judges with a fabulous sounding dish of charred salmon skewers, cooked in a garlic and Dijon mustard marinade, served with grilled romaine lettuce and a cream lemon dressing, with parmesan and pancetta.
Central Counties Region
It was smiles all round at the Central Counties heat – the biggest being that of the winner Phil Henson when he received his heat prize of a Grillo-Chef Cadac barbecue. Phil’s Best of British Burger with a whisky glaze and a ‘mushroom pizza’ wowed the judges.
Phil paid careful attention to the competition requirements to have an Eat Local element to his dish. Phil sourced all of his ingredients from his local Wellbeck Estate Farm Shop but the dish is inspired by Annie’s Burger Shack in Nottingham where local ales and hand-made American-style burgers are served.
Canoe Camping Club
The Canoe Club’s Family Holiday Meet took place in Hereford Rowing Club this June. The winning dish was the Keeves Wallop created and skilfully cooked by Peter Keeves.
Although it's too late to enter the Cadac Cook Off for this year, you can still book your place at this year's National Feast of Lanterns and be part of action as this year's cooks compete to be crowned Cadac Campsite Cook of the Year.