Food Competition 2004
Dysart Arms - Heats
It was the seared escalope of salmon on potato and pickled cucumber salad with balsamic and herb dressing light bite that really impressed the judges. The overall style of the dish and overall kitchen efficiency made it a real winner.
Starter:
Pan fried chicken livers and smoked bacon on a bitter leaf and apple salad with a mustard dressing
Well executed with good B&P style, flavours shone through.
Light Bite:
Seared escalope of salmon on potato and pickled-cucumber salad with balsamic and herb dressings
Beautifully cooked with a good blend of flavours, but a bit of a windy description.
Main:
Roast pork fillet stuffed with apricot and shallot served with fondant potato, wilted greens and sage sauce
A really well cooked, well-balanced dish with a superb stuffing,
Pudding:
Plum Yorkshire pudding with stewed plum compote and clotted cream
An unusual type of dish that worked really well and got the thumbs up from the judges.
Prepared by:
Craig Wainwright, Joanne Wynnstanley
| 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.