The competition, entered by chefs from the estate of managed Shepherd Neame houses, asked chefs to submit recipes, costings and images of two innovative dishes created using British ingredients supplied by Brakes. First round judging took place in late July by celebrity chef Richard Phillips, Brakes development chef John Homewood and Brakes food centre manager Zoe Gill. The three finalists from The Wharf, The Marine Hotel and the Royal Albion pub all based in Kent, were joined by Richard Phillips at Brakes Group head office in London's Covent Garden on Tuesday 2 August for the final live 'cook off.' The competition was launched to celebrate British Food Fortnight (17 September to 2 October 2011) and raise awareness of British products. It allows Shepherd Neame chefs to demonstrate their skills and enables Brakes to showcase its extensive range of Red Tractor and British meat products which supports British growers. Stephen Osbourn, the winning chef from The Royal Albion, created a two course meal of roast cod rarebit on leek and thyme potato cake with pea purée, red amaranth and fish foam, followed by a baked stilton and Bramley apple cheesecake on a poppy seed and walnut base with balsamic dressed strawberries, produced exclusively from British ingredients. Osbourn was commended on his use of British ingredients, taste, presentation and the overall balance of the dishes. Head of food marketing at Brakes, Sally Sturley commented: "Each contestant produced unique, tasty dishes – showcasing the 'Best of British.' It was a difficult task for the judges to choose a winner. However Stephen made exceptional use of all British ingredients and created a stunning two course meal which won him the title." The winning dishes will be available at some of the Shepherd Neame managed houses during British Food Fortnight (17 September to 2 October 2011). Osbourn received a one-to-one tuition course from celebrity chef Richard Philips and a three piece Global kitchen knife set as his prize.