Our 8 finalists have all filmed short videos explaining why they should be crowned Britain’s Best Brigade. Check them out by clicking on the different map regions and then place your vote below!
This highland brigade can call upon its own kitchen garden and onsite farm for some of the country’s finest produce. Respect for their surroundings, ingredients and each other means that the Torridon team relishes coming into work each day, and truly lives by the saying "one team, one dream".
Gemelli is a watchword for fine dining in Newport and, with a menu full of local specialities, this brigade uses old world culinary techniques to their advantage. With the philosophy that “beauty lies in the simple things” the Gemelli team are set on offering their guests the ultimate dining experience.
A hotel chef team focussed on quality British produce and the long-term development and education of its members, this Brigade keeps the guests at one of Manchester’s most iconic buildings coming back for more time and time again.
Combining the elegant grandeur of a stately manor house with contemporary interiors, Mosborough Hall boasts within its confines a family-like brigade who pull together to create local and seasonal delights. Just like a real family, each member, from the Head Chef to the Commis, is held in the same regard and everyone gets a say on the food.
This country pub boasts a real log fire and oak beams but with a young kitchen team taking care of the menu, the food is anything but traditional. The brigade’s kitchen motto is “happy people + happy food = happy customers” and with such high morale, word of their cooking skill is beginning to spread.
This multi award-winning, 30-strong brigade is responsible for the three kitchens that service the luxury hotel and spa, including the Michelin-starred ‘Park’ restaurant. Group lunches and market visits are a regular fixture for this chef team with everyone encouraged to contribute ideas to both the management of the kitchens as well as the menus.
A multi-national brigade serving the hotel’s 2 AA rosette fine dining restaurant, bringing menu ideas from across the globe and translating them into dishes made using highly local British produce. 2016 marks their second year in contention for the title.
The Michelin-starred restaurant Outlaw's at The Capital has been masterminded by Nathan Outlaw and Head Chef Tom Brown. They describe their kitchen environment as like playing a sport – the prep is the training, the warm up. Then the match is like the service. “You gear up for it together and are all committed and working towards the same goal.” And no service is complete without a post-match pint.
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