Food Competition 2003 Final
The winning team from the Grosvenor, Laura Jones and Mike Hines (center), with Gary (manager), Dickie and Pete (head chefs) trying to share the limelight
On Tuesday 18th March, the Hare, the Grosvenor and the Pant met at dawn for the final shoot-out. The Pant had won the competition on the two previous years and were going for the treble, so tension was running high. Well, it wasn't really, it just reads better like that, although the three teams were definitely going for gold.
Best Dish: Smoked haddock, poached eggs and mustard hollandaise
Grosvenor Arms
Chefs: Laura Jones
Mike Hines
The Grosvenor produced an absolutely stunning light bite of smoked haddock, poached eggs and mustard Hollandaise which was the star of the day, while their Nantwich brie and red onion tart starter looked great and tasted better. [more...]
Best Dish: Baked croissant filled with caramelised apple and vanilla ice-cream
Hare
Chefs: James Lelew
Phil Inskip
The Hare’s outstanding dish was a pudding – baked croissant filled with caramelised apple and vanilla ice cream, and their light bite of a goat’s cheese and chutney baked in puff pastry with fennel carpacchio was delicious, although the description was perhaps a bit florid for Brunning and Price. [more...]
Best Dish: Roast filled peppers with aubergine and parmesan salad
Pant-yr-Ochain
Chefs: Jess Murphy
Rob Jeffries
The Pant cooked a brilliant light bite of roasted filled peppers with aubergine and parmesan salad, and their citrus tart with raspberry compote and clotted cream was executed to a very high standard. [more...]
| 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.