To celebrate the 2018 Welsh 'Year of the Sea' - the North East Wales Tourism Team has laid down the challenge to local eateries to devise a dish that would celebrate the regions amazing coastline, epic inland waterways and great local produce.
Twelve restaurants and cafes in the region are serving up their interpretations of the classic fish & chips, but with a twist, or their surf & turf dishes - all taking inspiration from the 'Year of the Sea' theme and working with local producers where possible.
The challenge has been backed by the Welsh Governments Regional Tourism Engagement Fund (RTEF) following the success of food challenges in previous years (…think back to the NE Wales Pie Challenge in 2017 and the Wrexham Burger Challenge in 2015!)
Restaurants taking part have to serve their dish up on a special board until 11 February - and during this time, they'll be expected to promote the Year of the Sea through their dish and each will receive two mystery diners who will rate the dish on presentation and taste, plus the awareness of the Year of the Sea among staff.
Dishes include: Paprika seared cod loin, trio of vegetable chips, Reef and Beef Open Sandwich - griddled rump steak, sauteed mushrooms, lemon dressed prawns & basil mayonnaise on toasted sourdough, and Prosciutto wrapped pork tenderloin, smoked paprika, prawn & chorizo risotto, buttered kale, prawn bisque.
Following this, the three highest scoring businesses will then go head to head in a cook off on 16 February - after which a winning dish will be selected. The winning team will receive a trophy, along with the chance to serve up their dish at food festivals later in the year and feature in national press about Wales' food scene.
Peter McDermott from Denbighshire County Council, who is part of the North East Wales Team, said, 'It's fantastic to see a wide variety of entries again this year - and further highlights the superb level of creativity of our chefs in North East Wales along with the availability of great local produce! We really hope that over the next month, diners across the region and those visiting the area enjoy trying new places and give the Year of the Sea dish a try in each venue.'
