What It Really Takes To Be A Judge of Great Food (and Toasties!)

If you've ever wondered if you're up for the challenge of judging hundreds of toasties around the country - this episode is for you! Vicki and Tash dive deep into one of the most important foodie competitions of the year - the Toastie Takeover. We talk to head judge, Kerry Tyack, about the judging criteria behind the competition, and why a great toastie is all about balance, story, and consistency. Bevan from The Offering shares the story behind his winning toastie, while Kerry Tyack explains how judges assess entries across the country. The discussion is practical, passionate, and very specific about flavour, texture, and the role of pickles in the final result. **Key topics** - In this episode: Bevan explains how he and his team spent seven to eight years refining their Toastie Takeover entry before finally winning. - The winning toastie is built around housemade bread, cheese, pastrami from waygu brisket, pulled brisket, bread and butter pickles, super kraut, smoky barbecue aioli, bacon jam, and espresso barbecue sauce. - Bevan says the team made 950 toasties since 24 June, showing how much volume and testing went into the final version. - Kerry Tyack explains that a great toastie needs to be comforting, consistent, and still satisfying on repeat visits. - Kerry says judges are looking for balance and ingredient distinction, not just a long list of toppings. - The competition values local identity and place, so a toastie should reflect the venue and its customers rather than chase trends for their own sake. - Kerry notes that this year’s entries showed a wider ingredient range, including paneer, fish, and Korean chicken. - The judges are instructed to score on merit, not comparison to food outside the region, and to explain every point deduction in writing. - The conversation highlights how the Toastie Takeover can create staff bonding, extra sales, and a stronger sense of community for participating venues. - The episode also briefly touches on other food obsessions, including Kingston biscuit trend baking and the ongoing carrot gin award story.