Croes Howell wins the North Wales v North America cook-off final in Wrexham

The winner of the North Wales v North America food challenge was crowned today following a culinary showdown at Ial Restaurant in Coleg Cambria.

The competition, organised by the team at This is Wrexham, was the first food challenge in Wrexham since 2019.

Throughout January 13 eateries of all sizes across the county borough showcased their take on the challenge, with a one off dish sold on their menu for the month.

Selected by a team of mystery diners and the public vote the three finalists who competed in today’s cook-off were To^st on Charles Street, The Bank in Wrexham city centre, and Croes Howell in Llay.

Each competitor prepared a signature dish that was not only cooked to perfection in Ial Restaurant’s professional kitchen but also served by hospitality students from Coleg Cambria.

The dishes were presented to four judges, made up of local restaurant owners, food influencers and chefs, for scoring.

Attendees from organisations across Wrexham were also in attendance to sample the food and watch the competition.

Entries

First up to impress the judges was To^st with their grilled cheese sandwich.

Dressed in Elvis glasses with the trademark sideburns, Claire Wright from To^st, told attendees that the dish was based on a grilled cheese sandwich that was enjoyed by the king of rock and roll.

The Sourdough bread was made on site at Ial restaurant featured Shirgar Welsh butter, Dragon Creameries Welsh cheese along with Crwst, Welsh honey butter, bacon and Welsh Lady blueberry preserve.

It was a fun twist on the American peanut butter and jelly sandwich and served with a side of sprout slaw.

Next on the menu was the Bank Restaurant & Wine Bar’s ‘McElhenney & Cheese’, which had topped the public vote during the first round of the competition.

It was a take on the classic mac ‘n’ cheese made with truffle and Welsh rarebit in honour of Wrexham AFC co-Chairman, Rob McElhenney.

Alex Jones, owner of the Bank Restaurant & Wine Bar, explained that 87 per cent of the dish had been made from Welsh produce.

The third finalist was the Croes Howell, which served up a Tex Mex sharing platter with cowboy hats for all.

The dish featured Welsh witch rum BBQ Glazed pork ribs, beef short rib, freshly baked corn bread and sweet potato Southern-spiced wedges.

Final verdict

After a tense deliberation from the judges crowned the Croes Howell as the winner of the North Wales v North America food challenge.

The judges praised the effort put into the dish and the quality of the food on offer.

In second place was the Bank Restaurant & Wine Bar’s ‘McElhenney & Cheese’ with the Elvis toastie coming in third.

All dishes received high marks and praise from the judges for their use of produce and their takes on the North Wales v North America criteria.

Looking ahead to the next year Joe Bikerton, from This is Wrexham, hinted at plans for a similar food challenge this summer to coincide with the Eisteddfod in Wrexham.