The competitor has 45 minutes to create a main course, with a Pie as the star of the show for 2 covers, individual or for sharing. It can be a closed or open pie, but the preparation must be completed within the 45-minute allocation and no pre-made fillings will be allowed. Suitable garnish and sauce will need to be served with the dish, with the emphasis paid to the dish being suitable to serve in a pub environment. Judges will be looking for creativity, ease of service in a busy operation, therefore not over intricate garnishing and a realistic seasonal ingredient list giving the ability to sell at a competitive price. Pre-made pastry can be brought into the kitchen, however must NOT be rolled, shaped or pre-cooked and no pre-made fillings will be allowed. You are required to incorporate into your dish at least one of the products from our sponsor ESSENTIAL CUISINE. Details of the products can be found at the Essential Cuisine website  https://www.essentialcuisine.com/products/ You can request samples and product information from Gary.Kilminster@essentialcuisine.com All ingredients and service equipment on the day of competition will be the responsibility of the competitor. Competitors will need to provide a typed menu card, recipe sheet and allergen information for the judges to review along with detailing their chosen Essential Cuisine product(s).