Food Competition 2003
Pant-yr-Ochain - Heats
www.pantyrochain-gresford.co.uk
Best dish on the day : fillet of red bream on a smoked haddock and cherry tomato risotto, roast fennel and dill pesto. This was an excellent dish, with really delicate but defined flavours. The description was a bit windy for our menus but it was an excellent dish - a winner.
Starter:
Chick pea and coriander cakes with roast pepper salad and sesame dressing
Long winded description but very good looking, good and tasty starter.
Light Bite:
Crispy duck leg on chilli and spring onion noodles with an oriental dressing
All elements tasted good but combination was too intense in colour and flavour - no relief.
Main:
Fillet of red bream on a smoked haddock and cherry tomato risotto, roast fennel and dill pesto.
Description a bit windy but an excellent dish - a winner.
Pudding:
Apple and almond puff pastry tart with butterscotch sauce and cinnamon cream.
Very good. Might have needed a little more apple to offset sweetness.
Prepared by:
Jess Murphy
Rob Jeffreys
| Heats | Final | Winner |
|---|---|---|
| Black Jug | ||
| Old Harkers Arms | ||
| Hare | Hare | |
| Grosvenor Arms | Grosvenor Arms | Grosvenor Arms |
| Pant-yr-Ochain | Pant-yr-Ochain | |
| Armoury | ||
| Dysart Arms | ||
| Glasfryn | ||
| Cross Foxes | ||
| Corn Mill | ||
| Pen-y-Bryn |
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.