To celebrate Visit Wales’ Year of the Sea, North East Wales are hosting the Year of the Sea Food Challenge which challenges local eateries to come up with a dish that celebrates our stunning coastline, local produce and inland waterways.
The twelve dishes have been produced and will now be available to customers until the 11th of February, and during this time the eateries will be expected to promote the Year of the Sea and each will be visited by 2 mystery diners who will rate the dish on presentation and taste plus test the knowledge of the staff on the Year of the Sea.
Image above is of all twelve dishes entered into the Year of the Sea Food Challenge (image by The Ginger Pixie Photography)
Here are the names of the eateries and their description of the dish:
Gales of Llangollen – Surf and Turf Dish will be Pen y Lan pork belly, saffron mash, American sauce, langoustine and quail egg
Old Wives Tales, Corwen – Local Denbighshire pork and cockels
Fat Boar, Mold – Prosciutto wrapped pork tenderloin, smoked paprika, prawn & chorizo risotto, buttered kale, prawn bisque
Druid Inn – ‘OMC! Oh My Cod’ – Cod Supreme, Parmentier Potatoes, Pea Puree, Batter Scraps & Malt Vinegar Caramel.
Fat Boar, Wrexham – 18oz bone in Celtic pride ribeye, giant crab claws, Perl las sauce. Crispy Spiralized Covent Garden potato, Anglesey salted roast tomato and Wrexham lager battered onion rings
Lot 11, Wrexham – Reef and Beef Open Sandwich – Griddled Rump Steak, Sautéed Mushrooms, Lemon Dressed Prawns + Basil Mayonnaise on Toasted Sourdough
Croes Howell – Posh “fish and chips” – cod fillet wrap in crispy potato. Pea and mint purée, aerated tartare sauce, prosecco batter scraps and lemon crisp
Royal Oak Bangor on Dee – Surf & slurp – a winter hearty dish that will warm you up from the inside. Braised Pork & Mussels
Lemon Tree, Wrexham – Fish and chips with a twist – pan roasted cod loin, cider braised pigs cheek, pea puree & a saffron tartare sauce
Holt Lodge – ‘Chip and Fin’ – Served plaice and mussels within a newspaper shaped as a boat. The dish will be served with Posh Peas alongside leeks, bacon lardons, gem lettuce & garlic butter
Hafod Restaurant, Coleg Cambria, Wrexham – Duo of Llyfasi lamb, salt cod brandade, spring greens, cockle sauce vierge finished with a rosemary and red currant jus.
The Alyn, Rossett – Battered Salmon and Sole Chunky Chips held in a Bale of Potato String Pea Puree and Lemon Gel, Garnished with Charred Lemon and Pea Shoots.