Food Competition 2004 Stages
We've pointed out below each pub's best dish on the day. Click the link to see their whole line up.
Best Dish: Home cured roll-mop Herring with a watercress, orange and new potato salad
Armoury
Chefs: Lucy Payton, David Phillips
The Armoury chefs came up with some very interesting and unusual dishes this year, with the home cured roll-mop herring with a watercress, orange and new potato salad definitely being one to remember. The only suggested improvement to this dish was that warm new potatoes would take the slight chill off the meal. [more...]
Best Dish: Crab and clotted cream pasty with pickled tomato and cucumber salad
Best Dish: Gruyere and smoked bacon beignets with a red pepper and tomato salsa
Corn Mill
Chefs: Jay Freeborn, Alyn Jones
The Corn Mill chefs created four excellent courses that took them straight into the final, but their overall top dish was the Gruyere and smoked bacon beignets with a red pepper and tomato salsa sauce, which had a lovely light and crispy texture, and delicious flavours. [more...]
Best Dish: Beef and mushroom suet pudding served with baby vegetables and new potatoes
Cross Foxes
Chefs: Laura Jones, Joey Haftavani
The Cross Foxes came up with some very creative dishes but their most outstanding dish of the day was the simple and traditional beef and mushroom suet pudding served with baby vegetables and new potatoes, which should go straight onto the pub menu! [more...]
Best Dish: Seared escalope of salmon on potato and pickled-cucumber salad with balsamic and herb dressings
Dysart Arms
Chefs: Craig Wainwright, Joanne Wynnstanley
It was the seared escalope of salmon on potato and pickled cucumber salad with balsamic and herb dressing light bite that really impressed the judges. The overall style of the dish and overall kitchen efficiency made it a real winner. [more...]
Best Dish: Prawn and chicken 'Jambalaya'
Best Dish: Apple and fig tart with Calvados crème fraiche
Grosvenor Arms
Chefs: Laura Jones, Tom Aiston
The Grosvenor team excelled themselves again this year with a winning main course of rump of lamb with black olive crushed potatoes and rosemary sauce and an irresistible apple and fig tart. The only concern was a slightly Mediterranean feel in some of the dishes, particularly with the olives and ciabatta bread. [more...]
Best Dish: Pan-seared tuna steak on a salad of sautéed new potatoes and mange tout with chilli mayo dressing
Hare
Chefs: Chris Ireland, James Lelew
Chris and James from The Hare produced some fantastic dishes. However their best dish of the day had to be the main course of pan-seared tuna steak on a salad of sautéed potatoes and mange tout with chilli mayo dressing. The interesting fusion of ingredients resulted in a very attractive, mouth-watering dish. [more...]
Best Dish: Sweet potato, pancetta and cauliflower cheese
Old Harkers Arms
Chefs: Chris Bunting, Ed Warrington
Chris and Ed put on a tremendous effort against some tough competition, considering Ed is more accustomed to pulling pints and general management rather than exercising his culinary skills. Nevertheless they came up with some good British dishes that have the potential to go far with more technical execution. [more...]
Best Dish: Chestnut and orange pannacotta with chocolate sauce
Pant-yr-Ochain
Chefs: Ben Stanley, Lizzie Pethig
Lizzie and Ben from the Pant cooked up four tasty and efficiently-executed courses, with the smoked Haddock and cherry tomato risotto and chestnut and orange pannacotta being the two outstanding dishes. [more...]
Best Dish: Roasted peaches with vanilla ice cream and raspberry sauce
Pen-y-Bryn
Chefs: Chris Hobson, Paul Rudd
Overall Chris and Paul cooked up some well-executed dishes, although the main course didn't quite hit the nail on the head. The roasted peaches with vanilla ice cream and raspberry sauce was an overwhelming success and a sure one to look out for on the menu. [more...]
The Challenge
Every pub must enter a starter, light bite, main course and pudding. The dishes need to be prepared, cooked and put together in the morning before judging at lunchtime.
In the first round, three or four pubs each day go up against each other. The winner overall on each day goes through to the final, which is held two weeks later.
Pub managers and senior chefs are encouraged to come along for the judging and to lend support at the tastings and see what their crews have done, but they can't make any alterations or comment until after the judging - or heckle the other pub teams.
The Criteria
Each dish will be judged under the following criteria; the written description of the dish; the style of the dish; presentation; taste and balance; value for money for the customer; gross profit to the pub; kitchen efficiency; likelihood of consistent reproduction; ease of service to the table.
Prizes
The winning team will enjoy the glory, the admiration and undoubtedly the accusations of bias and double-dealing from all their peers. They will also receive a trophy and probably a case or two of something quaffable to share amongst the team.