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The Dirty Dozen

20th of September 2017

This week 4 teams of 3 chefs battled it out for Dingley Dell Pork’s Flying Visits Dirty Dozen BBQ Competition 2017. Against stiff competition, Colette’s, The Grove Head Chef Russell Bateman led his team ‘The Posh Boys’ to victory over teams headed by Andrew Nutter, owner of Nutters in Manchester and Alan Paton Exec. Chef Stoke by Nayland Hotel and in an interesting new twist to the Flying Visits, the fine-dining chefs were rivalled by competitive BBQ team ‘The Plymouth Pit Pirates’. The competition took place at the Universal Cookery and Food Festival held at Padstow, Cornwall. All 12 chefs had to produce a pork dish cooked over charcoal with the dishes being scored by a team of top judges, led by John Feeney. The teams were supported by catering students from around the country via a scheme known as “A Passion to Inspire".  

Mark Hayward from Dingley Dell Pork said “We’re thrilled to have run the event for a 3rd year. It’s a fantastic competition, featuring some wonderful pork dishes, reflecting the various styles of the chefs involved. The competition gives top chefs freedom to design their own recipes, showcasing their creative skill and the versatility of our pork. We’ve also managed to provide a platform that allows young people to work with top chefs and learn first hand from some incredibly talented individuals.” He went on to state “we’ve also been fortunate enough to have secured sponsorship for our event from terrific, local companies such as Suffolk based Aspall & local Brewery Sharps, based in Cornwall, both of whom were amazing and helped to ensured our event went off in style”.

All of the dishes were paired with a specialist Sharp’s beverage to compliment the dish, with many using the exceptional flavour of Aspall Cyder & Santa Maria spices within their recipes, in an attempt to secure the victory. 

Russell Bateman’s team featured Rob Kennedy, Compass & Eric Snaith, Titchwell Manor, whom were supported by Lisa Hatherell & students from Eastleigh College. Last years’ winning team, Paton’s Porketeers included Suffolk chef Matt Wilby, Exec. Chef, RHS Holbrook, who claimed the top prize as Grand Pork Chef for best dish, “Sticky Dingley Dell Pig Cheek - Seaweed Cured BBQ Mackerel - Pickled Fennel - English Wasabi”. Chef Wilby claimed the crown from last years’ winner Jean-Paul Gauci, Cococabana who flew in from Hong Kong once again, in an attempt to defend his title.

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