Founded in 1888, Kings Fine Cooked Meats combine traditional methods and recipes passed down through the generations with new technologies and ideas.
Midlands Semi-Finalists
The Hawaiian Ham’Wich
by Georgina Magowan
from Freshcut Foods
Coccolissimo Tricolour
by Matthew Brennan
from Samworth Brothers
Fit for a King
by Harry Dempster
from Samworth Brothers
The Pork Blinder
by Harry Dempster
from Samworth Brothers
It’s Chocolate, Gammon and Blue!! (Awkward Silence)
by Chrissie Attwell
from Samworth Brothers
Northern Semi-Finalists
Hawaiian Ham-Mì
by Kirsty Fitzpatrick
from Deli Lites
Hoggin' The Mojo!
by Donna Mcguire
from Deli Lites
The Ryes Of Ham
by Mel Walmsley
from Lakes Sandwiches Ltd
Gammon and Piccalilli Circus
by Ben Bradley
from On a Roll Sandwich Company
Croque Gam-Monsieur
by Kerrie-Ann Parker-Thompson
from On a Roll Sandwich Company
Southern Semi-Finalists
Pan Ham Flight
by Kieran Mcgivern
from Around Noon
Gammon and Sticky Pineapple Brioche Bánh Mì
by Nyani Labrasse
from Around Noon
British Gammon, Tunworth Cheese Custard and Caramelized Onions Quiche
by Oliver Bloxham
from The FSC Group
Sake and Black Vinegar Glazed Gammon Sando, with Wasabi Coleslaw.
by Robert Lawton
from Leathams Ltd
The 1888
by Stephen Jordan-Bird
from Samworth Brothers
Croque-Keoni-mana
by Alice Staines
from Raynor Foods
For the competition, they have chosen a gammon made using the traditional Wiltshire process which during the curing stage is soaked in a live brine for a minimum of 3 days.
The finished gammon is very succulent with a soft slightly fibrous yet tender texture.
An excellent source of high quality protein is allergen free, its versatility means it can be served hot or cold, as well as plain or glazed.
The Brief
Produce a sandwich or food to go dish where the gammon is the star of the show.
