Food Competition 2006
Glasfryn - Heats
Nino and Gemma's triumphant dish was the unrivalled gammon and apple pie - excellent. Their choice and execution of all the dishes was highly exciting and has taken them through to the next round.
Starter:
Chirk trout and poached egg muffin
Tasty, delicate and well-balanced.
Light Bite:
Gammon and apple pie with mushy peas
The gammon pie was faultless, full of flavour with good pastry. Could look better if presented slightly differently.
Main:
Free range chicken leg with Lancashire cheese and black pudding
A very good solid dish that would no doubt be extremely popular on the pub's menu.
Pudding:
Rhubarb roly poly and custard
An all round solid performer.
Prepared by:
Nino Molica-Franco, Gemma Williams
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.