Food Porn
Previous finalists The Food Porn Awards 2016 2016 saw the search for the best looking food start in the North West
delicious foods

The inaugural event

Launched in September 2015, the Food Porn Awards™ saw over 250 restaurants and eateries take up the challenge and submitted their entries.

Finalists then went head-to-head at the cook-offs and winners were announced in March 2016. Free to enter, the awards are based solely on mutual publicity for the region's food community. With wide regional press coverage, 600k+ Facebook impressions, 430k+ users reached, 500k+ tweet impressions and 700+ mentions, publicity through the Northern Restaurant & Bar Show and wide distribution of video content & stunning imagery, there was no doubt that this was achieved…


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Alternative Eats Burger & Lobster, King Street Chef: Tunde Alinreni

Chilled lobster meat dressed in a light Japanese mayonnaise, drenched in lemon & garlic butter sauce, served in a toasted brioche bun.


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Alternative Eats Sapporo Teppanyaki Chef: Palak Phumipak

Introducing the Sapporo sushi platter. This artfully arranged selection of signature sushi and gyoza dishes includes delights ranging from classic California rolls to crispy gyoza dumplings, sure to tickle the tastebuds of any Asian food-lover.


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Alternative Eats The Princess & The Cupcake Chef: Michelle Roberts

A moist, chocolate sponge layer cake with rich chocolate buttercream, oozing lashings of salted caramel.


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Alternative Eats Manzo Grill House, Liverpool Chef: Nino DiNatale & Salvatore Pagano

A fresh, whole chargrilled lobster served alongside one of Manzo’s famous homemade 6oz burgers. Garnished, of course, with chunky chips. An indulgence our customers tell us they crave!


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Boutique Pubs Hearth of the Ram Chef: Sean Foresaw

'Taste of the Sea' showcases the very best flavours of the sea. Hand dived scallops, razor clams, brown shrimp, surf clams and cockles on edible sand with sea vegetables and foam.


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Boutique Pubs The Botanist Chef: Dan Ellis

A smorgasbord of carefully crafted delights including mixed olives, houmous, scotch egg with piccalilli, pomegranate & minted pearl couscous and coronation chicken served up with a Turkish flatbread.


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Boutique Pubs Beef & Pudding Chef: Paul Feery

Oozing Lancashire cheese bonbons studded with house pickled onion, fancy Dan beetroot and balsamic.


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Boutique Pubs The Montgomery Chef: Neil Jenkinson

A slow cooked, British beef long rib slab, glazed with smoked paprika and honey. Served with proper chips, green beans and a bearnaise sauce.


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Casual Dining The Grill on the Alley, Manchester Chef: Tony Wibberley

'Tomahawk Steak' - A huge 1.2kg of the finest 100% pure bred, grass fed, Limousin bone-in ribeye. This full-flavoured cut is served up with house-cut chips, French beans, grilled tomato and a mushroom.


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Casual Dining Scene, Indian Street Kitchen Chef: Sayesh Singh & Asif Ali

This samosa chaat is filled with potato, peas and chickpeas, topped with a lip smacking combination of yoghurt, mint and tamarind chutney.


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Casual Dining The Pack Restaurant & Bar Chef: Antonio Vetrano

The Pack's shredded duck & mango salad is filled with delicate flavours to tantalise your taste buds. Slow roasted hoisin shredded duck garnished with fresh mango shavings, strips of cucumber, dressed with a touch of hoisin sauce, scattered with sliced spring onions and pomegranate seeds.


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Casual Dining Vicky's Coffee & Cupcakes Chef: Vicky Shiels

My Grandma's decadent, dark chocolate sponge recipe includes a top-secret ingredient, discovered only when you break through the exterior Kit Kat™ biscuit bars. A further chocolate hit comes from the buttercream and chocolates which are scattered across the top - chocolate heaven in a slice!


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Fine Dining Don Giovanni Chef: Raymond Hasanay

'Fifty Shades of Langoustine' - Crystal rice, red caviar, king scallops, asparagus, 23ct gold leaf and langoustine.


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Fine Dining Restaurant Fraiche Chef: Marc Wilkinson

A decadent combination of rich chocolate mousse, dark chocolate cake, apricot sorbet and apricot gel, Fraiche’s Chocolate Textures dish is finished with pistachio soil, brazil nut brittle and tempered chocolate.

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Fine Dining Earle by Simon Rimmer Chef: Jeff Green

Pan seared scallop, pea purée, ham hock spring roll with pork crackling.


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Fine Dining The London Carriage Works Chef: Phillip Barlow

Mille feuille of dark, milk and white chocolate with hazelnut cream, gin infused blackberries, Earl Grey ice cream and sable biscuit.