Food Competition 2005 Final
Tim, Andy, winners Steven and Stuart, James and Emma
This year's final witnessed a heartfelt commitment to quality and some tasty competition from the Cross Foxes, the Combermere and Pen y Bryn. There were impressive levels of craftsmanship from the three teams, who had obviously been beavering away hard in the preceding weeks to get things right.
One of the most rewarding aspects of this year’s final was the noticeable enthusiasm of the chefs and the dedicated support they had from their pubs. There was a real sense of tension on the day which lent a keen edge to things.
The overall result was exceedingly close. As a result of a cracking lamb terrine starter and a truly rustic hot pork pie, the Combermere were in the lead by a short nose going into the puddings (now there’s a phrase), but agonisingly for them, they just couldn’t get their chocolate sponge to set. The team of Tim Pearson and Emma Prescott were absolutely gutted (not to mention their Head Chef Mark) as their horse fell at the last.
Andy Clarke and James O’Brien from the Cross Foxes came up with a stunning mushroom and leek suet pudding starter, and a smoked trout kedgeree cake that would be an absolute winner on any pub menu. Nevertheless, Pen y Bryn came through with an excellent fish stew followed by Bara Brith summer pudding, and ‘though you had the sense that on the day any of the three teams could have clinched it, Stuart Russell and Steven Keen from the PYB were the boys with the big smiles.
Great talent, excellent food and very satisfied judges closed this Food Competition on a culinary high. The inclusion of a front of house person in each cooking team made it both more interesting and more inclusive for the company as a whole, and contributed to the most successful competition to date.
Best Dish: Cheshire pork pie with piccalilli
Combermere Arms
Chefs: Tim Pearson, Emma Prescott
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. [more...]
Best Dish: Jaffa cake sponge pudding with a chocolate sauce
Cross Foxes
Chefs: Andy Clark, James O'Brien
Andy and James produced a nicely varied and outstanding menu for this year's final but the course that undoubtedly impressed the judges the most was the superbly executed Jaffa cake sponge pudding. [more...]
Best Dish: Hearty fish stew served with crusty bread
Pen-y-Bryn
Chefs: Stuart Russell, Steven Keen
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. [more...]
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.