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Food Competition 2005

Team from Pen-y-Bryn

Pen-y-Bryn - Final

www.penybryn-colwynbay.co.uk

This was a hard decision to make as all four dishes were of an extremely high standard but Stuart and Steve's finest hour was their hearty fish stew that was infused with delightful flavours, and served with some good bread it was both filling and satisfying.

Starter:

Black pudding and bacon salad with poached egg

This starter was a simple mix of different ingredients that was presented well on the plate and had excellent taste and balance.

Light Bite:

Conwy sausage toad-in-the-hole with leek and onion gravy

This was another simple but hearty B & P dish. The only concern was over the ease of reproduction in getting the timing right during service. In spite of this it was an outstandingly tasty dish.

Main:

Hearty fish stew served with crusty bread

Another beautifully-cooked winner, combining simplicity of style and quality of fresh ingredients to produce wonderful flavours. Adding more sauce and serving the bread seperately would further enrich this dish.

Pudding:

Bara brith summer pudding with clotted cream

This was a first class dessert that that could sit proudly on any menu. It was attractive and wonderfully appetizing.

Prepared by:

Stuart Russell, Steven Keen

Heats Final Winner
Black Jug    
Old Harkers Arms    
Grosvenor Arms    
Pant-yr-Ochain    
Armoury    
Dysart Arms    
Glasfryn    
Cross Foxes Cross Foxes  
Corn Mill    
Pen-y-Bryn Pen-y-Bryn Pen-y-Bryn
Combermere Arms Combermere Arms  
Fox    

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.

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