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!

North East

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.

North West

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.

South East

Jessica Ayling from EAT with Fishing for Breakfast Croll

Filled with pickled red and yellow beetroot, horseradish cream, seasoned mackerel and micro herbs.

South West

David Llewellyn from Greencore with Heart & Soul Croll

Filled with Bourbon braised beef short rib, smoked sugar glazed bacon crisp, melted Jarlsberg cheese, homemade burnt mixed pickles, chicory leaf, watercress and parsley mayo and grated homemade smoked jerky.

Categories:   Food

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