The headline is a quote from John Walsh (food critic from the Independent) on Masterchef Professionals about Ludovic Dieumguard a really talented chef who competed in the quarter finals last night and won a well earned place in the Semi-Finals.

Ludovic (Ludo) is the head chef at the Yr Hen Fuwch Goch (Old Red Cow) now Ludo's a gastro pub in Newcastle Emlyn. 

I watched the Skills test and the Quarter final on Thursday and it is plain to see the stress the competing chefs are under.  The skills test of opening scallops was obviously too much for some but Ludo managed fine although it was clear that he too suffered with the pressure not surprising when you have Michel Roux Junior’s sous chef eyeballing your skills and Greg’s equally stern face only inches away.

Ludo went through to cook for Michel Roux Junior and despite at first misunderstanding that two dishes were to be created out of the Smoked Eel Ludo in a fairly relaxed manner produced two dishes that simple wowed Greg for its inventiveness and earned just praise from Michel Roux Junior.  Even the camera men seemed to like Ludo’s cheeky grin as he pretended to glug from a bottle of wine!  This guy is not only talented but fun and through to the Semi finals.........

Despite the timing Ludo impressed the food critics.  The menu was inventive, creative, skilled, balanced and tasted really really good!!  I guess that is what it is all about for the diner and especially the true foody. Just read the comments they are fabulous!

 "I Think Ludovic Dieumguard is a Magician With Food" "High Wire Trickery" "Extraordinary" "A Miracle! Who Is This Guy?" John Walsh, Food Critic, The Independent

"Bags and Bags of Flavour" "He's Good. He's Very Good!". "If He Wants To Go All The Way, He Can." Michel Roux Junior

"Amazing" "Really, Really Clever Stuff" "Fantastic!" Jay Rayner, Food Critic, The Observer

"A Very, Very Talented Chef" Andy Hayler, Food Critic

"I Do Believe We Have Uncovered An Absolute Superstar" "Madly Inventive and It Tastes Divine... He's a Very Very Clever Boy!" "Talk About Talent and Flair, That Guy Has Got It In Absolute Abundance!" "That Food Was Simply Outstanding" "Just Stunning" Greg Wallace, BBC Masterchef.

But what impressed me most on a personal level was my conversation with Ludo this morning.  He obviously watched it last night too and he told me that he suddenly realised I could eat every course.  Why is that important?  Well I have a Gluten Free diet and I am thrilled to be going to Ludo & Lowri’s Masterchef Evening on 10th October where he is cooking the menu he created for the Quarter final and the entire menu is Gluten Free!   Can’t Wait

This is particularly important for Coeliacs who generally have real hard time eating out!  Ludo and Lowri are always sensitive & take real care of all dietary needs.  They are deservedly business members of thebestof Cardigan & Teifi Valley.

So what about the Masterchef Professional evenings the Old Red Cow (Yr Hen Fuwch Goch) are holding? -  well sadly for some the 9th and 10th of October are already fully booked with a waiting list but I know that Ludo and Lowri are keen to have another weekend on a similar theme in November so look out for details here or on our events pages or contact Lowri direct on 01239 710588 (don’t forget to mention thebestof Cardigan and Teifi Valley)

Bwydlen Noson ‘Masterchef – Professionals’ Evening Menu
Canapés & Champagne on arrival
(Lanson Champagne:  A fine mousse of bubbles and a toasty, honeyed nose in perfect balance)

Appetizer:
Light Pea Soup with Frogs Leg

I Ddechrau / Starter:
Oyster & Pouilly Fuissé Jelly with Cucumber Spaghetti, Horseradish Cream & Oscietre Caviar
(Muscadet Sur Lie 2008:   Rich, zesty fruit, a classic Muscadet traditionally served with Oysters)

Prif Gwrs /Main:
Pan Roasted Cannon of Welsh Lamb wrapped in Carmarthen Ham, Provençale Vegetables, Wilted Spinach and Saffron Lamb Jus
(Fleurie 2007:   Delightfully fragrant, classic Fleurie. Sumptuously textured and stylish but light.  Perfect to compliment the lamb)

Pre-Dessert:
Pineapple, Malibu & Sage Granita

Pwdin /Dessert:
Pear & Roquefort Soufflé
(Montbazillac 2005:  A sweet dessert wine which is strong enough in flavour to hold up against the blue cheese)

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