Food Competition 2003
Armoury - Heats
Jon and Huego put on a very good showing, especially considering that Huego is a manager rather than a chef. Their best dish was a light bite of carrot, coriander and ricotta bake, spiced potato wedges and curried vegetable chutney, which the judges loved, but felt that perhaps the potatoes weren’t quite right with the dish. They suggested a raitha might lighten things.
Starter:
Chicken, ginger & beanshoot pancake with sweet chilli dressing
Great colours but pancakes too thick and had absorbed too much fat. Seasoning not quite right.
Light Bite:
Carrot, coriander and ricotta bake, spiced potato wedges and curried vegetable chutney
Bake was fantastic, potatoes were good but maybe not quite right with it. Maybe needed a raita to lighten it.
Main:
Almond baked salmon fillet, lemon creamed leeks and parsley mash
Better not stacked but a good dish well done. Delicious lemon leeks worked well.
Pudding:
Chocolate toffee pudding with caramel sauce and vanilla ice-cream.
Good tasting sponge pudding. Presentation let it down a little.
Prepared by:
Jon Sabin
Heugo Heard
| 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.