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Food Competition 2006

Team from Armoury

Armoury - Heats

www.armoury-shrewsbury.co.uk

Positively there were some very well thought out ideas but the team lacked practise in the execution of the dishes which fundamentally let them down. Their most impressive dish was the nourishing braised oxtail - a great pub meal.

Starter:

Squid and mango salad

There were just two many contrasting flavours in this dish for it to work and there wasn't really quite enough squid to make it a nourishing starter. Chilli and coriander would bring out a better flavour quality.

Light Bite:

Corned beef and beetroot hash topped with a poached egg

A good idea, but unfortunately this dish failed to come together - it turned out to be more a collection of ingredients rather than a complete meal.

Main:

Braised oxtail, creamed potatoes and root vegetables

Altogether a nice look and feel to the dish, although the meat needed to fall off the bone, and a richer more seasoned stock would have improved the dish.

Pudding:

Rhubarb and cider sponge pudding with custard

Again another good idea but the whole dish didn't really fuse together.

Prepared by:

Pete Small, Steve Mathews

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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