The search ends for Bladen's Big Cheese

William's recipe 'Really Cheesy Pork Provençal' was described by the judges as "a delicious winter warming dish, with the perfect balance of flavours". Judging the competition with the Craft Guild of Chefs were Jen Wheildon and Georgina Huysinga of Bladen who praised the finalists: "We were truly impressed with all three of the recipes. They were very diverse and illustrated how versatile cheese can be as an ingredient. On behalf of Bladen we are delighted to congratulate Anthony on his win." The two runners up in the Bladen cheese cook-off were Steve Hardstone of the Jolly Farmer, Surrey, who was praised for his Chicken 'n' Chili dish and Mitchel Adams of The Thatchers Arms, Essex, who was congratulated on his Lamb Chump with Mature Cheddar Crust and a Courgette & Fresh Mint Salad. Stephen Scuffell, of the Craft Guild of Chefs said: "Each finalist showed huge inspiration in their dishes and professionalism during the cook off, my congratulations to Anthony for his twist on a French classic." The well deserved winner has won a cheque for £1,000, along with winning the expertise of Executive Chef, Christopher Basten from the London Marriott Hotel. The development day will include Anthony getting some expert advice on running a successful menu and kitchen as well as working on some new cheese inspired recipes. Williams commented; "I'm delighted to have won and for the Craft Guild and Bladen to choose my 'Really Cheesy Pork Provençal'. The dish gradually developed over a number of years and the cheesiness of it made it an instant hit with my customers. Cheese is such an important ingredient in cooking and I'm looking forward to the development day and working on some new recipe ideas."