Chefs from Rougham's ICE cook school/ Infusions Group lead barbecue team to victory at London competition
Members of Rougham-based ICE Cook School/Infusions Group were victorious at the Dirty Dozen barbecue competition in London on Sunday.
John Jackaman and Barney O'Connell from ICE led the winning Mighty Morphin Pork Arrangers team, which also included two students and a lecturer from New City College, London.
Their dishes – North Carolina smoked shoulder of pork served in a potato bun with North Carolina coleslaw and vinegar sauce and home-made black pudding Suffolk apple crumble with a maple smoked bacon and liquid nitrogen vanilla ice cream – were a hit with the crowd and judges.
They beat 11 other teams in producing two competition barbecue dishes celebrating pork, which were served to the public straight from the barbecue over a four-hour period and judged by a panel including Dan Hawkins from Suffolk band The Darkness and Lisa Jenkins, managing editor of The Caterer.
John and Barney mentored students Sam and Paulo through the techniques and processes involved in producing and presenting the dishes. They were complimented by the judges for their passion and the research undertaken in dish development.
During service, the team was called in to present the two dishes to the judges in front of an audience. While John and Barney were explaining the dishes, the student chefs were tasked with preparing liquid nitrogen ice-cream in front of the audience.
John Jackaman, Infusions group/ICE owner, said: “To be asked to take part in this event, which featured some of the UK’s top chefs, was a massive honour. We are over the moon and very proud to have won.
"We put a lot of thought into developing the dishes and they proved very popular with customers and the judges, which was awesome.
"It was a real joy to be able to work with the students from New City College.”