Food Competition 2004
Grosvenor Arms - Final
www.grosvenorarms-aldford.co.uk
Again, Laura and Tom came up with some excellent dishes but the dish of the day dish had to be their 'Smoked Haddock risotto with poached egg' that had a lovely blend of flavours and a perfect texture.
Starter:
Smoked Haddock risotto with poached egg
An excellent dish, with perfectly-cooked risotto, and flavours that complemented each other beautifully.
Light Bite:
Marinated lamb with feta salad and hummus
Nicely cooked lamb, but pitta should have been filled rather than served separately, and a chunkier salad with slightly less dressing would work better with this particular dish
Main:
Duck breast with horseradish potato cake and sweet and sour beetroot
Well cooked, but the dish had too many contrasting flavours, and the sauce was a little too sweet.
Pudding:
Rhubarb and black cherry tart with honey ice cream
A great pudding with lots of interesting flavours that combined really well.
Prepared by:
Laura Jones, Tom Aiston
| 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.