Sandwich Designer of the Year Finalists 2018
Thank you to everyone who entered the competition. With over 80 fantastic Croll recipes submitted and 25 delicious recipes tasted across the regionals, the judges had some difficult decisions to make.
Congratulations to all the finalists and good luck at the finals in May!
Lorraine Duthie from Lettuce Eat Healthy with Cranachan Croll
Filled with mascarpone, fresh raspberries, vanilla pod, toasted pinhead oatmeal, Scotch Whisky and a drizzle of lemon.
Richard Mattock from Mellors Catering Services with Parmo Meets New York Croll
Breaded chicken breast, tomato sauce, pastrami, mature cheddar and pickles.
Kate Price-Whittle from The Cooking Co with The Triple B Croll
Filled with maple slow roasted bacon, ripe Somerset Brie, home-made Bellini peach chutney and mixed salad leaves.
Jessica Ayling from EAT with Fishing for Breakfast Croll
Filled with pickled red and yellow beetroot, horseradish cream, seasoned mackerel and micro herbs.