The Village Bromborough head chef Andy Boyd dishes up a selection of tasty treats

Oct 29 2008 by Matt Hurst, Wallasey News

THE Village Bromborough head chef Andy Boyd was given a hard act to follow in the final round of Chefs Shine, but delivered a hearty feast to diners.

First up was a chicken liver parfait on a bed of salad, served with pear & cider chutney and a wholemeal baguette.

It was just the tonic for a hungry dining room, substantial enough and sweetened and spiced by the chutney.

Andy’s aim was to stick with the basics and deliver a warming meal, infused with the five seasonal ingredients that change with each round of Chefs Shine.

On this occasion, the 28-year-old was asked to weave celeriac, butternut squash, kale, pears and figs into his menu.

Speaking after service, Andy said: “I found it quite challenging and had to find the right ways to use them with the ingredients I had already thought of myself. But after trying a few different dishes, it turned out well in the end.”

The Frogg family had travelled over from Thingwall and said the dishes left them feeling “really nice and full”.

Jason Frogg said: “It was really homely food and there was also plenty of it. Sometimes you can go out and still be starving, but we’ve had plenty to eat tonight.”

While Jacqueline Frogg added: “It was really nice and full of flavour. The celeriac mash was delicious.”

The lamb rump was followed by a tangy lemon tart, the course Andy felt was the jewel in his crown.

He added: “I was really happy with the dessert because it’s my favourite dish.”

Wirral Chefs Shine 2008 is supported by Wirral Council, organisers of the Wirral Tourism Awards for Excellence, The Mersey Partnership, Liverpool Community College and Wirral Met College.