Competition Timetable
For the first time in two years, chefs from around the UK and beyond will be demonstrating their skills and creativity to a prestigious judging panel of over 70 experienced professional chefs at Hotel, Restaurant & Catering (HRC) from the 21-23 March 2022. If you haven’t managed to enter any of our competitions this year then make sure you register to attend and head down to the live theatres to check out the live challenges – you just might catch the UK’s next top chef! You can view the full competition schedule below.
Timetables are subject to change and for the most up to date timetable please contact andrew.pantelli@montgomerygroup.com
LIVE THEATRE
08:00 - 08:45
Open Lamb Heat 1
09:100 - 09:45
Open Lamb Heat 2
10:00 - 10:30
The Custom Culinary® Premium Plant Challenge
Sponsored by
10:45 - 11:30
Restaurant Home Meal Kit
Sponsored by
11:45 - 13:15
Sodexo Chef of the Year 2022
Sponsored by
13:15 - 13:45
Awards
13:30 - 14:00
Plated Dessert Heat 1
Sponsored by
14:15 : 14:45
Plated Dessert Heat 2
Sponsored by
15:00 - 16:00
Major Chefs Culinary Challenge
Sponsored by
16:15 - 16:45
Alsop & Walker Live Cheese Starter
Sponsored by
16:45 - 17:15
Awards
SKILLS THEATRE
09:00 - 09:30
ST2 - Chicken for Saute Heat 1
09:45 - 10:15
ST2 - Chicken for Saute Heat 2
10:30 - 11:00
ST2 - Chicken for Saute Heat 3
11:15 - 11:45
ST2 - Chicken for Saute Heat 4
11:15 - 11:45
ST3 - Lemon Sole Filleting Heat 1
12:00 - 12:30
ST3 - Lemon Sole Filleting Heat 2
12:45 - 13:15
ST4 - Seabass/Trout Preparation
13:45 - 14:05
ST5 - Knife Skills
13:45 - 14:15
ST7 - Shrimp Starter
13:45 - 14:30
ST1 - Prepare a Best End of Lamb
14:45 - 15:15
ST8 - Amuse Bouche
14:45 - 15:15
ST9 - Tea Pastries Decoration
14:45 - 15:15
ST11 - Flan Decoration
15:30 - 15:50
ST10 - Roll Shaping
LIVE THEATRE
08:30 - 09:00
Perfect Pasta Senior & Perfect Pasta Junior Heat 1
09:15 -09:45
Perfect Pasta Senior & Perfect Pasta Junior Heat 2
10:00 - 10:45
Junior Lamb
Sponsored by
11:00 - 11:45
Tilda Chef Team of the Year 2022
Sponsored by
12:00 - 13:30
Country Range Student Chef Team Challenge 2022
Sponsored by
13:30 - 14:00
Awards
14:00 - 15:30
Craft Guild of Chefs National Chef Team of the Year 2022
Sponsored by
14:45 - 15:30
Apprentice Challenge Heat 1
Sponsored by
15:45 - 16:30
Apprentice Challenge Heat 2
Sponsored by
16:30 - 17:00
Awards
SKILLS THEATRE
08:15 - 08:45
ST2 - Chicken for Saute Heat 1
09:00 - 09:30
ST2 - Chicken for Saute Heat 2
09:45 - 10:15
ST2 - Chicken for Saute Heat 3
09:45 - 10:15
ST4 - Seabass/Trout Preparation
09:45 - 10:15
ST6 - Avocado Starter
10:30 - 11:15
ST1 - Best End of Lamb
10:30 - 11:00
ST12 - Flambe Work
11:30 - 11:50
Apprentice Challenge (Prepping Heat)
12:30 - 13:00
ST8 - Amuse Bouche
12:30 - 12:50
ST5 - Knife Skills
13:15 - 13:35
ST14 - Cocktail Mixology Heat 1
13:50 - 14:05
ST14 - Cocktail Mixology Heat 2
14:20 - 14:50
ST3 - Lemon Sole Filleting Heat 1
15:05 - 15:35
ST3 - Lemon Sole Filleting Heat 2
15:50 - 16:10
ST13 - Table Laying
LIVE THEATRE
08:00 - 09:00
Mystery Basket Grand Prix Heat 1
09:15 - 10:15
Mystery Basket Grand Prix Heat 2
10:30 - 12:15
Association of Pastry Chefs Dessert of the Year 2022
12:30 - 13:15
The Alaska Seafood Masters Heat 1
13:30 - 14:15
The Alaska Seafood Masters Heat 2
14:30 - 15:15
Pub Chef of the Year
15:30 - 16:00
Awards
SKILLS THEATRE
08:15 - 08:45
ST2 - Chicken for Saute Heat 1
09:00 - 09:30
ST2 - Chicken for Saute Heat 2
09:45 - 10:15
ST2 - Chicken for Saute Heat 3
10:30 - 11:00
ST4 - Seabass/Trout Preparation
10:30 - 11:00
ST6 - Avocado Starter
11:15 - 11:45
ST3 - Lemon Sole Filleting Heat 1
12:00 - 12:30
ST3 - Lemon Sole Filleting Heat 2
12:45 - 13:30
ST1 - Preparing a Best End of Lamb
12:45 - 13:15
ST11 - Flan Decoration
12:45 - 13:15
ST8 - Amuse Bouche
13:30 - 13:50
ST5 - Knife Skills
13:30 - 14:00
ST10 - Roll Shaping