The winner of the inaugural Skills for Chefs Watercress Challenge was Jamie Coleman, a previous winner of South West Chef of the Year.

Chosen by Andrew Bennett, Chair of the Craft Guild of Chefs, Jamie’s winning dish consisted of: roasted lamb rump, slow cooked lamb shoulder, watercress crumb, watercress purée, warm potato salad, roasted onions, pickled onion in watercress stem vinegar & watercress oil.

“This was a dish that showed creative and multiple uses of watercress and one that I would really want to eat” said Andrew.

Created by Karl Pendlebury, from AHDB, the competition format was designed to encourage chefs to explore the versatility of watercress in cooking.

We are so excited to see watercress being used in such creative and imaginative ways! A big thank you to everyone that took part and huge congratulations to Jamie on the winning dish.

Here are some more entries that will make your belly rumble:

1. Watercress Bavarois, Seared Lamsley Fillet Tail, Black Pepper Essence, North Sea Langoustine, Bisque, Watercress Powder, Potato Tuille. A take on Vert Pre and Surf & Turf.

Chef: Douglas Jordan

2. Farmers Blonde Pannacotta filled with Watercress Jelly, Brandy Snap Tower with Farmers Blonde and Watercress Gel.

Chef: Gary Tune

3. Watercress & Goats Cheese Tortellini with a Brown Sage Butter.

Chef: Kevin Kindland

4. Sweet Watercress and orange curd Millie Fuille, watercress puree, watercress crumble, orange tuille, orange halvah, watercress ice cream

Chef: Luke Rhodes

5. Roasted Lamb Rump, slow cooked lamb shoulder , watercress crumb, watercress puree, warm potato salad, roasted onions, pickled onion (pickled in watercress stem vinegar) & watercress oil.

Chef: Jamie Coleman