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Food Competition 2006

Team from Dysart Arms

Dysart Arms - Final

www.dysartarms-bunbury.co.uk

Natalie and Jo have shown a level of competency beyond their years throughout the whole competition. The apparent care in preparation and bringing together of defined flavours has shone through in all the dishes. Their Guinea fowl main course was their finest example of this. Slight adjustments to some of the dishes would just add the finishing touches.

Starter:

Black pudding on potato cake

A supremely cooked, appetizing starter but visually it lacked appeal.

Light Bite:

Devilled prawn savoury

A top-notch concept that had mouth-watering appeal, but all in all it was let down by being over greasy and too sweet. A worthwhile dish to take forward.

Main:

Guinea fowl with cabbage and braised potato

A nice all round dish, although there was too much bacon in the cabbage, making it over salty. Possibly needed another simple vegetable to complete the dish.

Pudding:

Apple and rhubarb turnover

An unpretentious dish that came together extremely well, although slightly more rhubarb filling would enhance the depth of flavour.

Prepared by:

Natalie Ellis, Jo Winstanley

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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