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Food Competition 2006

Hand and Trumpet - Heats

www.handandtrumpet-wrinehill.co.uk

Altogether a fair effort from the new pub on the block, a revisit to some of the dishes to make a few adjustments and they have the potential of sitting well on the menu. The wholesome honey roast ham hock was the most spectacular dish of the day for Dean and Chris.

Starter:

Smoked haddock rarebit with oven-dried tomatoes and crispy bacon

Good idea, but sadly this dish looked uninspiring on the plate, although the mouth watering tomatoes were especially well done.

Light Bite:

Spicy shredded crispy lamb salad

An interesting dish that has obvious potential. Slightly larger pieces of lamb with a little more spiciness could prove this dish to be very popular.

Main:

Honey roast ham hock with pease pudding and mustard sauce

Great dish, with good flavour and texture but the over-cooked veg let the course down.

Pudding:

Peach melba

A very good pudding that looked impressive although the portion could be a little bigger at the same price.

Prepared by:

Dean Dobson, Chris Ridsdale

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

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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