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Food Competition 2005

Team from Combermere Arms

Combermere Arms - Final

www.combermerearms-burleydam.co.uk

Tim and Emma cooked up a mouth-watering selection of dishes but their lamb terrine was arguably one of the most delicious terrines that the judges had ever tasted, with an excellent quality of lamb and an exquisite accompaniment of fig and redcurrants.

Starter:

Lamb terrine with fig and redcurrant compote

This was an exceptionally well made terrine with a mouth watering flavour that left the judges hankering for more.

Light Bite:

Cheshire pork pie with piccalilli

The Combermere hit the right note again and produced another rustic B & P style dish, that had exceedingly good flavour.

Main:

Free range chicken breast with bean and sausage casserole

This dish was so very nearly there - the succulent chicken breast was cooked masterfully, but more liquor was needed in the casserole, and it could have done with a touch less salt.

Pudding:

Chocolate pudding and clotted cream

Unfortunately, after having produced three very inspiring courses, the Combermere's Chocolate pudding failed to set, so maybe the proof isn't always in the pudding. Despite this dish not working, it still had great taste.

Prepared by:

Tim Pearson, Emma Prescott

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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