Sunday 7th September saw the nail biting selection of the Glen-Yr-Afon Chef team that was to represent the hotel and Clarkes Restaurant at Abergavenny Food Festival after their successful cookery demonstration debut last year.
After a sparkling drinks reception, the guests who had travelled from far and wide were then treated to a sumptuous selection of 2 Starters, 2 Main Courses and 2 Desserts. The teams; Julie Carey (Head Chef) and Jo Merrick were competing with colleagues Steven Wilding and Gareth Edwards in a secret tasting, not even the hotel staff knew who had cooked each dish.
For those who still had a little room left, a complimentary cheese course and coffee put the final touches on this exciting event.
Each guest was given the opportunity to vote on each of the courses with the results then being counted to give the final result of the winning team which as it turned out was very close.
Head Chef Julie Carey and Jo Merrick then went on to represent the Glen-Yr-Afon House Hotel and Clarkes Restaurant at the Abergavenny Food Festival.
The dishes that scored the most on each course were;
Starter
Sweet potato and smoked haddock filo tart served with a watercress and lime dressing
Main Course
Pan fried seabass with mango salsa, curry and coriander sauce, served with baby asparagus and turnips
Dessert
Strawberry creme brulee with a sesame seed snap
