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Food Competition 2008

Team from Corn Mill

Corn Mill - Final

www.cornmill-llangollen.co.uk

Another great effort was given by the Corn Mill team who showed great versatility and inventiveness, having been brought in last minute to replace Pen-y-Bryn. Wonderfully intense flavours dominated all four courses.

Starter:

Spiced crab fritters with a herb salad and chilli jam

Stylish presentation, with wonderful fresh crab flavour combined with a great chilli jam. Re-look at the crispy rice flakes that didn't quite work and this dish will really come together.

Light Bite:

Cured tuna loin salad with a wasabi and watercress dressing

Fresh tuna and an irresistible wasabi dressing made this an ultimate summer salad (slightly less salad leaves needed).

Main:

Local mustard cheddar, leek and ham pie with Jersey Royal potatoes and spring greens

Pie looked good but the rest of the dish lacked depth of colour and mash potatoes would possibly work better.

Pudding:

Black forest gateau

This dessert really needed the extra impact of the berrys on top to complete the look and enhance the overall taste and texture.

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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