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Food Competition 2008

Team from Hare

Hare - Heats

www.hare-tunbridgewells.co.uk

Simple and pure flavours were used cleverly through out Carolina's and Katy's inventive menu, all of which was cooked exceptionally well. The scallop and peach salad was triumphantly the dish of the day.

Starter:

Mushroom and mascarpone torte

Lovely presentation, good taste and great pastry, but could have done with been cooked for just a little longer.

Light Bite:

Seared scallop tomato and peach salad

A very innovative dish which was beautifully and skillfully put together with some exotic flavours that worked really well.

Main:

Chicken gratin with Swedish carrot bread and runner beans

Everything was cooked to a good standard but the elements didn't quite combine well together. Mixing the veg in with the gratin would have lightened the dish, combined with the sauce being a bit more runny.

Pudding:

Chocolate toffee and banana trifle

This dish is a real treat for the eye. Baileys, chocolate and banana - puddings don't get much better than this.

Prepared by:

Carolina Jeppson and Katy Pye

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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