Ready, Steady, Gin...

It’s Seafood Week and there’s nowhere better to get into the swim than the Seafood Pub Company whose Oyster & Otter gastro-pub in Feniscowles is staging a cook-off like no other.

The ‘Ready, Steady, Cook’ event will feature chefs from two Seafood Pub Company teams who will create dishes to serve to 60 guests on Thursday 13th October.

Priced at just £25 per ticket, the chefs will create a delectable series of dishes and, with that famous ‘gin like no other’ – Brockmans Gin – as one of the must-use ingredients, diners can expect some gastronomic treats.

Guests will decide on the winning team – Team Oyster or Team Otter - by sampling foods in two different courses. It’s not just a fishy business as there will be produce from the land as well as the sea for the chefs to use.

The event is sponsored by Brockmans which is the UK’s fastest growing super-premium gin. It is described as incomparable with others because of its unusual combination of blueberry, blackberry and bitter-sweet Valencian orange peel notes. Delicious served as a G&T, it is also smooth enough to drink neat over ice or made into a range of different cocktails. As the Ready, Steady Cook chefs will discover, the complex botanicals make this a brilliant ingredient in both savoury and sweet foods too.

Local company Clearly Interiors, specialists in supplying and fitting luxury kitchens, bathrooms and bedrooms are also part sponsoring the event, providing a demo kitchen for the chefs to work their magic.

The contenders are: Antony Shirley, the Seafood Pub Company’s executive chef Vs Mark Taft, the group’s head of kitchen operations and they’re hoping for assistance from selected members of the audience. Brockmans and the Seafood Pub Company are offering a bottle of Brockmans plus a pair of elegant Brockmans glasses to the person who posts the best G&T image using a Brockmans glass on social media during the course of the event. Use #seafoodweek #readysteadycook @brockmansgin @seafoodpubcompany @oysterandotter