Food Competition 2008 Final
Hand & Trumpet winners: Jamie Oliver and Lucy Anthony with Angelo
We were very impressed this year with the overall quality of the cooking combined with a great understanding and execution of our style. It was our best year yet, with literally only a few points here and there separating the top four pubs.
There were some truly excellent dishes, which we would proudly sit on any of our menus. The main course salad section has been particularly pleasing, as we’ve seen some truly inventive and well executed dishes. The lighter, healthier dishes are an area we have focused more on this year than previous years, as we believe these were two areas where we could improve our menus.
Hopefully the pubs and crew involved got as much out of the process as we did judging it and for those pubs that put the time and effort into going through the process and refining the dishes believe me, it showed in the end result.
Best Dish: Bouillabaisse (prawns, cod, clams, mussels and red mullet fish stew)
Combermere Arms
Chefs: Natalie Ellis and Alaistair Logan
Following on from their success in the first round, Natalie and Alaistair cooked up good, traditional and inspired food using a range of exciting ingredients, at every stage of the final. Unfortunately they were just pipped to the post by the Hand and Trumpet. [more...]
Best Dish: Cured tuna loin salad with a wasabi and watercress dressing
Best Dish: Lemon raspberry almond cake
Hand and Trumpet
Chefs: Jamie Oliver and Lucy Anthony
A truly triumphant display of skill and technique was seen through out the competition by Jamie and Lucy. It was evident that time and effort had been put into every aspect of the dishes to create combinations of flavours, colours and textures that worked so well in creating truely memorable food. [more...]
Best Dish: Black forest roulade with cherry compote
Old Harkers Arms
Chefs: Carl Shone and Sarah Drake
Harkers were up against stiff competition in this year's final, but nevertheless demonstrated superb creativity and cooked up a range of satisfying food. There was room for improvement on a few of the dishes but overall a very good effort. [more...]
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.