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Food Competition 2008

Team from Black Jug

Black Jug - Heats

www.blackjug-horsham.co.uk

A little more time spent on the development of these dishes was necessary but the standard of cooking was good nonetheless. A shortfall in price sensitivity was also reflected in a the cuts of meat and the resulting cost of the some of the dishes.

Starter:

Pan fried chicken livers and bacon with watercress and toasted ciabatta

This was a tasty and simply presented dish but it really needed something to cut across the richness of the chicken liver mix.

Light Bite:

Seared Carpaccio style beef fillet salad with stilton, walnuts and horseradish

This dish needed a little more work and would benefit from slightly less meat to bring the cost down and a more interesting salad mixture.

Main:

Roasted rack of Sussex lamb with spinach, garlic roasted new potatoes and a port sauce

An expensive dish that was unfortunately under-cooked.

Pudding:

Eve's pudding with vanilla custard (for two to share)

A classic pudding that was both attractive and very well cooked.

Prepared by:

Philippe Humbert and Tim Reed

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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