Food Competition 2006 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: Corned beef and beetroot hash topped with a poached egg
Best Dish: Chocolate fondant with blackcurrant compote
Black Jug
Chefs: Jon Thwaites, Francesco Raciti
The style and presentation of the Black Jug's food was all a bit too restauranty. In spite of this though, they had come up with some good ideas that with re-development could show a lot of promise. Their chocolate fondant, an exceptionally hard dish to execute, was by far their best dish. [more...]
Best Dish: Braised veal casserole with mashed potato, dumplings and cabbage
Combermere Arms
Chefs: Tim Pierson, Felicity Chesworth
The braised veal casserole just pipped the lamb faggots for the most impressive dish category, but all in all an exceptionally high standard was seen throughout the Combermere's menu. This ultimately resulted in them winning the day and a well-deserved place in the final. [more...]
Best Dish: Rump of lamb, boulongaire potatoes, vegetables and redcurrant gravy
Best Dish: Rhubarb and custard stuffed pancake
Cross Foxes
Chefs: Amy Chaloner, Ally Craig
Amy and Alli were called in to compete at the last minute and they both pulled out all the stops, but it was evident that they lacked practice and preparation, which unfortunately held them back. Nevertheless, with a bit more effort several of the dishes have great potential, in particular their unique rhubarb pancake, which was an interesting and extremely satisfying sweet. [more...]
Best Dish: Marinated pork fillets with potato rosti, broccoli and cauliflower
Dysart Arms
Chefs: Natalie Ellis, Jo Winstanley
Natalie and Jo cooked up some truly mouth-watering dishes with good technique, all of which were admirably creative, but it was the pork fillets that were expertly put together in a distinctive marinade that came out on top and landed them a position in the final. [more...]
Best Dish: Chocolate pudding
Best Dish: Free range chicken leg with Lancashire cheese and black pudding
Best Dish: Apple tart tatin with cinnamon ice cream
Grosvenor Arms
Chefs: Ceri Davies, Dave Christian
The Grosvenor team produced classic dishes that on the whole were excellent but did lack a certain amount of inspiration and individuality. Nevertheless their tart tatin was unquestionably one of the best desserts. [more...]
Best Dish: Honey roast ham hock with pease pudding and mustard sauce
Hand and Trumpet
Chefs: Dean Dobson, Chris Ridsdale
Altogether a fair effort from the new pub on the block, a revisit to some of the dishes to make a few adjustments and they have the potential of sitting well on the menu. The wholesome honey roast ham hock was the most spectacular dish of the day for Dean and Chris. [more...]
Best Dish: Goats cheese ravioli with tomato and rocket broth
Best Dish: Savoury duck loaf with leek mash, mushy peas and baby carrots
Old Harkers Arms
Chefs: Lisa Lanini, Emma Rees
Lisa and Emma chose to produce simple pub food but all four courses had a special quality as a result of thoughtful combination of flavours. The impressive savoury duck loaf was their most outstanding and heart-warming dish. [more...]
Best Dish: Rhubarb trifle
Pant-yr-Ochain
Chefs: Sean Adam, Ian Pritchard-Jones
All in all the Pant team performed extremely well with good preparation and techniques evident throughout. Their pudding really stood out as the star product which was brilliantly executed and presented. All in all they have earned their place in the final. [more...]
Best Dish: Queen of puddings
Pen-y-Bryn
Chefs: Dean Edwards, Nicky Drummond
By and large there was evidence of trying a bit too hard with some of the dishes, but overall the team did well considering the lack of experience. The Queen of puddings dessert was most definitely their most regal dish of the day. [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.