Cracker Pack 2019

Feed Your Eyes

This year our Twitter followers have surpassed themselves with the number of entries they’ve posted. And the quality and range of each dish created has dazzled and impressed us too. We would like to take this opportunity to say a huge thanks to everyone who has posted. As a special reward for all of our winners this year, we thought it would be a touching tribute to show off their creativity once more! And, thanks goes to our sponsors RH Amar, Premier Foods and Kerrymaid for their support.

Here’s to a prosperous and creative Christmas! Please keep those entries coming in 2017!


James Stewart @jamesstewart25 – Second chef, Somerset Arms, Semington, Wiltshire – Pulled pork, scotch egg, streaky bacon, black pudding, celeriac & apple purée

Ross Leggitt @R_Leggitt – Freelance chef – Hake, salt cod brandade, sautéed savoy, pancetta & peas, sweet potato

Neil Ferguson @neilfergie – Pastry chef, Castlemartyr Resort, Cork – Strawberry mousse, sugar tube, sablè crumb, basil gel, fermented milk ice-cream

ts-22-starter-jame-stewart-pulled-pork screen-shot-2015-11-26-at-14-08-10 ts-22-dessert


Noel Keane @chefnoelk – Head chef, Eabha Joans, Listowel, Ireland – Mousse of confit wood pigeon, chocolate & cherries

David Pigram @chefdave_82 – Executive head chef, The Royal Society, London – Confit halibut, fermented garlic, micro carrot, crispy chicken wing & sea beat

Mark Ramshaw @feast4thesenses – Chef/owner, Feast For The Senses, Stow-on-the-Wold – The Lemon: parfait, jelly skin, lemon thyme meringue, almond & limoncello

ts-23-starter-feed-your-eyes ts-23-main-feed-your-eyes ts-23-dessert-feed-your-eyes


Dean Douglass @dean_douglass – Sous chef, Twins Farms, Newcastle-upon-Tyne – King scallops, black pudding, pickled cauliflower & crackling crumb

Matthew Brewer @mattlbrewer92 – Head chef, The Peppered Pig, Turnbridge – Tasting of pork, asparagus, confit potatoes, cider sauce & smoked apple

Rebecca Marshman @Bexxmrondeau – Head pastry chef, Four Gables Food, Surrey – White chocolate & basil dome with black olive & raspberry sorbet

ts24-starter-dean-douglass-king-scallops ts24-main-matthew-brewer-tasting-of-pork dessert-2


Claudia Escobar @Justlovefood – Head chef @Justlovefood, Leith – Cod cheek, olive oil, shallot, rosemary, lime, sea salt, mixed pepper, talisker & single malt

Ben Bartlett @bbqben1 – BBQ expert and author of The Haynes BBQ Manual – Chargrilled lobster

David Paton @Daveflipaburger – CDP at The Three Crowns, Stoke Newington, London – Beef short ribs four ways

ts-25-scallops ts-25-main-ben-bartlett-lobster ts-25-starter-ribs-4-ways


George Dack @ChefDack – Head chef, The Last Wine Bar & Restaurant, Norwich – Sesame seed tuna loin, heirloom tomatoes & avocado

Ronald Robson @ronnyrobson85 – Head chef, The Merchants Tavern, Newcastle-upon-Tyne – Beef tartar, marmite, beer pickled onions, confit egg yolk & nasturtium leaves

Neil Ferguson @neilfergie – Pastry chef, Castlemartyr Resort, Cork – Rhubarb, lemon & milk

ts26-starter-george-dack ts26-main-ronald-robson-beef-tartar ts26-dessert-neil-ferguson

Feed Your Eyes

Sign up to receive an electronic version of Take Stock Magazine