Food Competition 2004
Black Jug - Heats
The best dish of the day was crab and clotted cream pasty with pickled tomato and cucumber salad. This was a very well conceived dish, although slightly under seasoned.
Starter:
Poached egg Sag Aloo (curried new potato and spinach topped with a poached egg)
Very nice dish but would have benefited from having more spinach and less potato. Should leave out 'Poached egg sag aloo' in the menu name of dish.
Light Bite:
Crab and clotted cream pasty with pickled tomato and cucumber salad
Very much in the right direction, but would benefit from a mix of dark and white crab meat and a little more seasoning.
Main:
Loin of Pork filled with black pudding, wrapped in local dried ham served on a bubble and squeak rosti with celery and stilton sauce and stuffed cabbage
A very busy dish which would not be kitchen efficient - the description was much too lengthy to go on the menu.
Pudding:
Obscenely large home-made Jaffa cake
Looked great, tasted great, would be ideal for sharing!
Prepared by:
Louise Haynes, Richard Whiting
| Heats | Final | Winner |
|---|---|---|
| Black Jug | ||
| Old Harkers Arms | ||
| Hare | ||
| Grosvenor Arms | Grosvenor Arms | |
| Pant-yr-Ochain | Pant-yr-Ochain | Pant-yr-Ochain |
| Armoury | ||
| Dysart Arms | ||
| Glasfryn | ||
| Cross Foxes | ||
| Corn Mill | 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.