Two chefs are hoping their city inspired dishes will sway the judges at the MK Food and Leisure Awards live cook off next month.
Sous chefs Stefano Boi, from The Swan at Salford, and Harry Wilson of the Black Horse, Woburn, have revealed the special dishes hey will prepare for the competition to be held at Milton Keynes College on April 8.
Stefano has created an MK Concrete Cow Carpaccio using five pepper-crusted local beef fillet, aged balsamic vinegar and textures of wild roquette.
Speaking about why he entered the competition, he said: “I feel it is a good opportunity to showcase my skills as a chef and show my passion for what I do.
“I also feel it is a good chance for the diners at The Swan to get to know me as an individual.”
Harry will be cooking a Mustard Woburn venison haunch with Buckingham Bacon Badger, hispi cabbage and local pale ale jus.
He said: “I have entered the competition, firstly to show what great food and produce we have nearby, and also to learn what great businesses and talented people we have in our area.
“I’m also eager to learn what other pubs, restaurants and hotels are doing locally and to boost our economy by bringing more visitors to Milton Keynes.”
Voting is now open in a variety of categories.
People can vote for their favourite chef, waiter or waitress, restaurant, cafe and many more. However, people can no longer put forward new nominees.
For more on the awards visit the website at www.mkfla.co.uk.