#Formanslovecookoff – The Judges’ Comments
Congratulations again to The Grubworm on his triumph in our #Formanslovecookoff. It was a close run thing though and it would be mean spirited not to give credit to all our competitors. They clearly devoted a huge amount of time and effort to producing their recipes and menus, there’s some serious food talent out there. We’ll be printing Grubworm’s recipes in our March flyer so customers should look out for that towards the end of Feb. And look out for more cookoffs in the future… we’re done with romance, what next?
But let’s face it we all want to hear the good, the bad and the ugly so here goes.
The Judges
Lance Forman – The ‘Forman’ in Forman & Field, 4th generation salmon smoker and supplier of the world’s best smoked salmon to the world’s best restaurants. You would expect the MD of a business with 106 years history in fine food to know a thing or two about picking a winning recipe, you’d be right.
Lloyd Hardwick – Forman’s Executive Chef trained with the Roux brothers and Michel Bourdin before becoming the original Exec Chef of the Tate Modern restaurants and then taking over as Director of Operations at Formans where we serve the best British food for up to 700 diners at a time. Lloyd’s a stickler for detail and not an easy man to please, judges don’t come tougher.
In no particular order, here’s what they thought.
Essex man Dan ran a close thing indeed. More classic flavour combinations – smoked salmon, beetroot and horseradish, YUM – but put together with flair and presentation worthy of any top restaurant plate. Demanding stuff for the average punter, would even our esteemed gastronome followers keep up. Better luck next time Dan.
We die-hard fans of the little silver fishies loved Jo’s inspired anchovy foccacia recipe and her chocolate pots with brandied cherries and Regent’s Park honey biscuits may very well find their way on to the Forman’s Restaurant menu. The menu definitely has the yum factor, perhaps just a touch too close to home for the wow factor at this level.
Loverman Dan truly embraced the romantic theme like no other. We actually worried Dan had gone a step too far once he started talking about ‘oozing l’amour’ all over the plate. His menu of four elegant dishes was, however, a sweet seduction indeed. The Luuuuurve Trifle was to be our favourite of all the desserts with extra points for the tarragon jelly in with the whipped cream topping. We hate to break your heart Dan.
She promised to melt our hearts and damnit if we were to unpack her Bento box she might do just that. Royal Fillet is perfect for the sashimi treatment and MiMi took the Japanese theme to the next level with her Korokke. Her presentation was knockout and of all the entries this was the one that we most wanted to eat there and then. In the end she’s just been pipped by a more formal entry, suit and tie next time you romance us please MiMi.
Carla refused to be a sucker for saccharin romance but she still got the judges’ pulses racing with her plump anchovies and ‘pasta frolla’ topped with silky smoked salmon. We had to take a point off for the introduction of a pork belly from outside the mystery box – whilst admitting that it was just the sort of bold main course we love at F&F -, not enough bang in our box for you Carla?
Anchovy soldiers! We want them and we want them now. Paul’s cooking is absolutely his own. If that sounds like backhanded criticism it’s not, we loved how he took a step back from convention and came up with flavour combinations that work. True food love. Aside from the anchovy soldiers the cheese and honey parcel with an apple and tarragon cream sauce was absolutely off the cheeseboard. Our ‘one to watch’, maybe next year Paul.
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meemalee said,
February 10, 2011 @ 5:00 pm
Thank you – was a privilege to take part and so much fun!
And what lovely feedback you’ve given us all!
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February 10, 2011 @ 5:42 pm
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