Welsh pub wins National Breakfast Awards

Welsh pub wins National Breakfast Awards

Kevin Geyton from the Brigands Inn in Machynlleth, Wales, has been crowned winner of the National Breakfast Awards, with his signature dish named Breakfast of the Year.

The awards took place yesterday (30 January) at a crowded ceremony at Westminster Kingsway College, where two other awards were also handed out – Breakfast Chef of the Year and Smoothie of the Year.

Geyton’s winning dish featured poached organic, locally-sourced rare bread eggs on toasted homemade sourdough, topped with crushed fresh avacado, home-curred bacon, Rob Rob Raterry’s homemade black pudding, local crisp chorizo, with a light Welsh rarebit sauce.

“I’ve never won anything before in my life, so it’s an absolute joy,” comments Geyton.

“It’s amazing to cook alongside and meet all the other people here – you get to see all the other dishes and how creative the chefs are.

“Everyone has been so friendly – I’m sure winning this award will do our business well, and the people in Wales will be thrilled.”

Geyton (pictured, centre) has won £1,000, as well as the coveted title of Breakfast of the Year.

Other winners include Kirsten Gilmour from The Mountain Café in Avimore – who won the smoothie challenge – and Steve Bell from Yellow Bicycle Café whose technical dish won him the title of Breakfast Chef of the Year.

The National Breakfast Awards was sponsored by Kellog’s, Kerrymaid, Diversey, Jestic and Tetley – the technical round involved the chefs creating a dish incorporating Kerrymaid’s Hollandaise sauce, while the smoothie challenge saw each chef use a Jestic Vitamix to create a signature smoothie for the judges.