• Skip to main content
  • Skip to navigation
Brunning & Price Limited Good Pub Guide, Pub Group of the year 1997, 2004, 2006 Pub Chef - Pub Ground of the Year 2008 (unbranded)
  • The Pubs
    • Home
    • Press cuttings
    • Photo galleries
    • Pub contacts
  • The Company
    • Company History
    • Structure
  • Head Office
    • Head office crew
    • Directors
    • Contacts
  • Careers & Training
    • Work for us
    • Job vacancies
    • Careers
    • Training
  • Food & Drink
    • Food page
    • Beer page
    • Junior Chef awards
  • Bits & Pieces
    • Trivia
    • Links
    • Staff Library
    • Archives
  • Search tools
    • Search
    • Site map
    • What's new

Food Competition 2006

Team from Pant-yr-Ochain

Pant-yr-Ochain - Heats

www.pantyrochain-gresford.co.uk

All in all the Pant team performed extremely well with good preparation and techniques evident throughout. Their pudding really stood out as the star product which was brilliantly executed and presented. All in all they have earned their place in the final.

Starter:

Hot smoked duck with orange salad

This starter looked appetising and tasted just as good, with well balanced flavours.

Light Bite:

Smoked haddock bacon risotto and mustard sauce

Excellent dish, with an exceptionally nice flavour, the only criticism is that the risotto could have been slightly looser.

Main:

Slow roasted belly pork with black pudding potato

Altogether a good dish with great pork but the potatoes didn't quite work and it would probably sit better on a plate.

Pudding:

Rhubarb trifle

This rhubarb trifle certainly had the wow factor on style and taste, It definitely should be on the menu.

Prepared by:

Sean Adam, Ian Pritchard-Jones

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.

© copyright 2008 Brunning & Price Limited ↑ top ↑ Page ID:378