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Food Competition 2008

Team from Corn Mill

Corn Mill - Heats

www.cornmill-llangollen.co.uk

Paul and John's dishes were consistent through out the day and were all executed to a high standard. All four courses would sit nicely on the menu straight away. A very strong performance, well done.

Starter:

Warmed soused mackerel

Fundamentally a lovely, delicate dish with good colour. A little more seasoning and cooking along with a roll of bread would take this to the next level.

Light Bite:

Marinated free range chicken and feta salad

A superb fresh looking salad that would sit nicely on the menu, well cooked and presented. Just add a little more zing to the dressing for the finishing touch.

Main:

Braised feather steak with roast celeriac

Good choice of cut of meat and cooked extremely well. Some green veg would enhance presentation and perhaps some mustard or horseradish would just add the finishing touch.

Pudding:

Baked egg custard tart

A very good example of a classic dessert, it looked and tasted excellent.

Prepared by:

Paul Harris and John Chaplin

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