Croes Howell triumphed in Wrexham’s cook-off, beating finalists The Bank and To^st with their Tex Mex platter.
Thirteen local eateries participated in January, each offering a special dish. Mystery diners and the public voted to determine finalists.
To^st, The Bank, and Croes Howell were the finalists. They competed in a cook-off at Ial Restaurant.
Each finalist cooked a signature dish. Coleg Cambria hospitality students served the food to four judges.
Local chefs and food influencers judged the entries. Many Wrexham organizations attended the event.
To^st presented a grilled cheese sandwich. Claire Wright dressed as Elvis for the event, basing her sandwich on Elvis’ favorite.
It included Welsh butter, cheese, honey, bacon, and blueberry preserve, paired with sprout slaw.
The Bank offered “McElhenney & Cheese,” winning the public vote in the first round. This dish was a Welsh truffle mac ‘n’ cheese, honoring Rob McElhenney.
Alex Jones stated that 87% of the ingredients were Welsh.
Croes Howell made a Tex Mex platter, complete with cowboy hats. It featured BBQ pork ribs and beef short rib.
Corn bread and sweet potato wedges accompanied these.
Judges chose Croes Howell as the winner. They praised the dish’s effort and quality, awarding second place to The Bank. To^st finished in third.
All dishes earned high marks, with judges appreciating the local ingredients used.
Joe Bikerton hinted at another food challenge. It might happen this summer during the Eisteddfod.