Maids Head Hotel Marie Curie Norfolk Knobbler Cook Off

City College Norwich students Katie Carruth and Robyn Jackson, who won October’s Maids Head Apple Cake Bake off, returned to the hotel in Tombland, Norwich, on Monday to take part in a Marie Curie Norfolk Knobbler cook off to create a new dish for the hotel’s Wine Press Restaurant. The Maids Head also announced that Marie Curie will be the hotel’s charity for 2017.

Katie Carruth and Charlie Hodson in the kitchen

Robyn worked alongside Marcin ‘Magic’ Pomierny, Maids Head Head Chef and Katie was paired with Charlie Hodson, Norfolk Food & Drink Champion.  Each team had 10 ingredients to create and cook a dish in one hour; the main ingredient was the Norfolk Knobbler sausage, from Archer’s Butchers. Sausage sales are raising money for Marie Curie in Norfolk.

Marcin 'Magic' Pomierny with Robyn Jackson in the kitchen

Robyn and Magic produced Norfolk Knobbler sausage croquets with fondant potatoes, stuffed with Norfolk Dapple cheese and celeriac mousse, caramelised shallots and beetroot and cider sauce.

Katie and Charlie created Norfolk Knobbler rissole with herb potato rosti, beetroot and apple chutney, celeriac puree and a Norfolk Dapple tuile.

Judges Hugo Stevenson, Marie Curie Community Fundraiser, Jamie Archer, Archer’s Butchers, Sam Cossey, City College and Christine Malcolm, General Manager, Maids Head then tasted each dish, which was paired with Winbirri Pinot Noir from Norfolk.

Marcin 'Magic' Pomierny and Robyn Jackson with their winning dish

The judges chose Robyn and Magic’s Norfolk Knobbler sausage croquets, which will be on the Wine Press menu from Tuesday, November 29 for a week and will return to the menu for a month from January 2.  The Maids Head will donate £2 to Marie Curie for every Norfolk Knobbler dish sold in the restaurant.

The Norfolk Knobbler winning dish

Robyn Jackson, City College student said: “It’s amazing that the dish I worked on will be on the Maid’s Head menu. I am very happy. It was a great opportunity to work with Magic. He gave me lots of ideas.”

Christine Malcolm, General Manager, Maids Head Hotel said; “ We are really pleased to be working with Marie Curie. Our cook off with the City College students was an excellent way to launch our partnership. I would also like to thank Charlie Hodson for supporting today’s Norfolk Knobbler cook off. Robyn and Magic’s dish, just had the edge on Katie and Charlie’s. Congratulations to both teams on their excellent work against the clock. We will be developing a range of food related fundraising opportunities with Marie Curie. Our staff will be getting involved in sporting fundraising challenges as well.”

Hugo Stevenson, Community Fundraiser Marie Curie Norfolk said: “We are absolutely delighted that the Maids Head has chosen Marie Curie as its charity for 2017. It is wonderful that we are going to be working together to raise money to help support our local nurses, who provide care in Norfolk.”

Hugo added: “Both teams did incredibly well this afternoon, developing the Norfolk Knobbler from every day dining to fine dining.”

The Norfolk Knobbler combines Archer’s traditional Norfolk pork sausage with Candi’s Chutney’s parsnip and chilli chutney. Tim Allen of Morley Farm, South Creake supplies the pork for the sausage.

Maids Head Hotel, t. 01603 209955, www.maidsheadhotel.co.uk.