Food Competition 2006
Corn Mill - Heats
The Corn Mill team put on a superb performance this year and their winning dish of the day was their competently cooked rump of lamb in red currant gravy.
Starter:
Rabbit, venison and bacon terrine with onion marmalade
An exquisite starter that looked and tasted great, it absolutely must be on the menu.
Light Bite:
Toad in the hole, creamed potato and onion gravy
Beautifully cooked but a bit more of a main course than a light bite.
Main:
Rump of lamb, boulongaire potatoes, vegetables and redcurrant gravy
The judges could not fault this dish - every aspect was enjoyable, Superbly executed.
Pudding:
Apple and toffee crumble, crème Anglaise
A nice crumble but not memorable.
Prepared by:
Alyn Jones, Andrew Banks
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.