Food Competition 2005
Cross Foxes - Final
www.crossfoxes-erbistock.co.uk
Andy and James produced a nicely varied and outstanding menu for this year's final but the course that undoubtedly impressed the judges the most was the superbly executed Jaffa cake sponge pudding.
Starter:
Wild mushroom and leek suet pudding with a Welsh cheddar and chive sauce
This was a really special dish; a great pudding with a well-flavoured cheese sauce and just the right portion size. The only criticism from the judges was that the side portion of red cabbage slightly overpowered the dish and was unnecessary.
Light Bite:
Chirk smoked trout kedgeree cake topped with a poached egg
This was an all round great Brunning and Price pub dish. A very satisfying portion size that exuded great flavour and texture. Possibly doesn't need the poached egg.
Main:
Venison meatloaf served with parsnip Colcannon, roasted carrots and Plassey bitter gravy
This was an appetising dish that worked very well. A little more seasoning to the meatloaf would enhance the overall flavour.
Pudding:
Jaffa cake sponge pudding with a chocolate sauce
This was a very imaginative pudding that looked superb on the plate and had a deliciously sweet and tangy taste. It will no doubt be very popular on the pub's menu.
Prepared by:
Andy Clark, James O'Brien
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.