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Live Theatre
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Live Theatre45 minutes will be allowed to prepare cook and present two portions of a seafood main course dish using one of the following sustainable seafood species supplied by our partners The Alaska Seafood Mar ...
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Live TheatreCompetitors have 30 minutes to produce a cheese-based starter, using at least one of four award winning British cheeses supplied by Artisan Cheese Makers Alsop & Walker to be served either hot or cold ...
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Live TheatreCompetitors have 30 minutes to produce a cheese-based starter, using at least one of four award winning British cheeses supplied by Artisan Cheese Makers Alsop & Walker to be served either hot or cold ...
Sponsored by:
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Live TheatreYour chosen meal must be suitable for generic NHS patients, with an emphasis on Government Buying Standards for Food and Catering Services (GBSF), The Department of Health’s Obesity Strategy and be nu ...
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Live TheatreEntries are open for the Lumina Challenge 2023 – we are looking for world class chefs and the world’s best lamb recipe! The winner will win a once in a lifetime trip to New Zealand, as well as being i ...
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Live Theatre
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Live TheatreFinalists have been chosen from the UK & Ireland business across all sectors from a paper heat entry plus a mentor day cook off process. This year competitors are required to produce dishes including ...
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Live Theatre60 Minutes will be allowed to prepare the following elements. 1. To prepare, cook and present 3 portions of the same plated main course dish suitable for fine dining/brasserie menu; at least one Major ...
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Live TheatreThe competitor is required to create a hot or cold plated dessert for 2 covers. Competitors may bring pre-made elements to the dish, but workload and skill element of their chosen dish will be taken i ...
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Live Theatre
Skills Theatre
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Skills TheatreButcher a fresh chicken which will be provided. The skills test will be to cut the chicken into 10 pieces and display waste along with the service pieces. A detailed description of the cuts available ...
Sponsored by:
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Skills TheatreButcher a fresh chicken which will be provided. The skills test will be to cut the chicken into 10 pieces and display waste along with the service pieces. A detailed description of the cuts available ...
Sponsored by:
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Skills TheatreButcher a fresh chicken which will be provided. The skills test will be to cut the chicken into 10 pieces and display waste along with the service pieces. A detailed description of the cuts available ...
Sponsored by:
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Skills TheatrePrepare 2 lemon soles/Plaice to be provided by the sponsor, both are to be filleted and skinned. 2 fillets to be left whole, 2 as delice, 2 as paupiette, 2 cut to Goujons.
Sponsored by:
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Skills TheatrePrepare 2 lemon soles/Plaice to be provided by the sponsor, both are to be filleted and skinned. 2 fillets to be left whole, 2 as delice, 2 as paupiette, 2 cut to Goujons.
Sponsored by:
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Skills Theatre1 whole gutted seabass will be provided by the sponsor this is to be filleted, trimmed, pin boned and ciseler. 1 whole gutted trout will be provided by the sponsor this is to be filleted, skinned, tri ...
Sponsored by:
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Skills Theatre1 whole gutted seabass will be provided by the sponsor this is to be filleted, trimmed, pin boned and ciseler. 1 whole gutted trout will be provided by the sponsor this is to be filleted, skinned, tri ...
Sponsored by:
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Skills TheatrePreparation of 2 different plated cold starter portions [one portion of each] using avocado as the main part of the dish, description of dish required. All ingredients to be provided by competitor and ...
Sponsored by:
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Skills TheatrePreparation of 2 different plated cold starter portions [one portion of each] using cold water shrimps as the main part of the dish, description of dish required. Cold dishes only to be prepared and p ...
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Skills TheatreDecorating of 4 different pieces of afternoon tea pastries, 1 piece of each, marks will be considered on amount of work completed on site.
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Skills TheatreUsing pre peeled vegetables where applicable for preparation of the following-: 2 fondant potatoes with flat top and bottom oval ends approx. 80gms each 2 chateau potatoes 8 sides approx. 80gms each 4 ...
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Skills TheatrePreparation of 2 different amuse bouche for the service in a fine dining restaurant, two portions of each. Choice of ingredients is entirely at the discretion of the competitor, but judges will look f ...
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Skills Theatre
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Skills TheatreFrom a 500gm piece of bread dough provided by the candidate, shape 6 different varieties of roll, 2 pieces of each, toppings allowed.
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Skills TheatreButcher a pair of best ends of lamb which will be provided by our official meat partner ‘Pure South’ on the bone. The skills test will be to remove the lamb racks cleanly from the chime bone using a s ...
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Skills TheatreFilling of a pre-baked fluted flan base, with pastry cream, fresh fruit and then glazed. Marks will be awarded to work completed on site with consideration taken on seasonal produce used.
Live Theatre
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Live TheatreCompetitors to bring their chosen fresh pasta dough, rolling equipment and all other ingredients to create two portions of contemporary sweet or savoury pasta dish. Please note as a pasta class the ju ...
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Live TheatreCompetitors to bring their chosen fresh pasta dough, rolling equipment and all other ingredients to create two portions of contemporary sweet or savoury pasta dish. Please note as a pasta class the ju ...
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Live TheatreCompetitors to bring their chosen fresh pasta dough, rolling equipment and all other ingredients to create two portions of contemporary sweet or savoury pasta dish. Please note as a pasta class the ju ...
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Live TheatreThe long-running Country Range Student Chef Challenge provides full time hospitality and catering college students with the perfect platform to improve cooking skills, knowledge and technique, while d ...
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Live TheatreWe are looking for eight pairs of chefs to battle it out to be crowned Tilda Chef Team of the Year 2023 Run in conjunction with the Craft Guild of Chefs, this competition is for teams of 2x chefs. You ...
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Live TheatreThe competitor has 30 minutes to create a main course dish for 2 covers using a lamb loin taken from a 7/8 bone rack of lamb which has been trimmed of all fat and sinew. Suitable garnish will need to ...
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Live Theatre
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Live TheatreEntries are sought from a 2-person team, the team will be expected to produce 2 portions of a selection of bowl food that they would recommend for a stand up event aimed at 20 covers plus, making sure ...
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Live TheatrePlant-forward is a style of cooking and eating that emphasises and celebrates plant-based ingredients – including fruits and vegetables (produce); whole grains; beans, other legumes (pulses) and soy f ...
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Live TheatrePlant-forward is a style of cooking and eating that emphasises and celebrates plant-based ingredients – including fruits and vegetables (produce); whole grains; beans, other legumes (pulses) and soy f ...
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Live TheatreStage 1 - Skills Theatre Prep of the Protein | 30-minute competition Stage 2 - Live Theatre Cook-off | 45-minute competition Open to any chef currently undergoing an apprenticeship. The competitor wil ...
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Live Theatre
Skills Theatre
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Skills TheatreButcher a fresh chicken which will be provided. The skills test will be to cut the chicken into 10 pieces and display waste along with the service pieces. A detailed description of the cuts available ...
Sponsored by:
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Skills TheatreButcher a fresh chicken which will be provided. The skills test will be to cut the chicken into 10 pieces and display waste along with the service pieces. A detailed description of the cuts available ...
Sponsored by:
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Skills TheatreButcher a fresh chicken which will be provided. The skills test will be to cut the chicken into 10 pieces and display waste along with the service pieces. A detailed description of the cuts available ...
Sponsored by:
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Skills TheatreThe laying of a Table for 4 covers from a menu presented to the student 5 minutes before start of competition with 4 different Napkin folds. Recommendations for wine will be required and correct glass ...
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Skills TheatreCandidate will need to prepare two portions of a flambéed crepe dish of their choice, providing all their own ingredients and equipment required to complete the task. A written recipe will also be req ...
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Skills TheatreThe laying of a Table for 4 covers from a menu presented to the student 5 minutes before start of competition with 4 different Napkin folds. Recommendations for wine will be required and correct glass ...
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Skills Theatre1 whole gutted seabass will be provided by the sponsor this is to be filleted, trimmed, pin boned and ciseler. 1 whole gutted trout will be provided by the sponsor this is to be filleted, skinned, tri ...
Sponsored by:
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Skills TheatrePrepare 2 lemon soles/Plaice to be provided by the sponsor, both are to be filleted and skinned. 2 fillets to be left whole, 2 as delice, 2 as paupiette, 2 cut to Goujons.
Sponsored by:
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Skills TheatreCompetitor needs to make 2 Cocktails of their choice either alcoholic or non-alcoholic, a recipe needs to be provided. All ingredients is to be provided by the competitor. Judges will taste the finish ...
Sponsored by:
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Skills TheatreCompetitor needs to make 2 Cocktails of their choice either alcoholic or non-alcoholic, a recipe needs to be provided. All ingredients is to be provided by the competitor. Judges will taste the finish ...
Sponsored by:
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Skills Theatre
Sponsored by:
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Skills Theatre
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Skills TheatrePreparation of 2 different plated cold starter portions [one portion of each] using avocado as the main part of the dish, description of dish required. All ingredients to be provided by competitor and ...
Sponsored by:
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Skills TheatrePrepare 2 lemon soles/Plaice to be provided by the sponsor, both are to be filleted and skinned. 2 fillets to be left whole, 2 as delice, 2 as paupiette, 2 cut to Goujons.
Sponsored by:
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Skills TheatreCompetitor needs to make 2 Cocktails of their choice either alcoholic or non-alcoholic, a recipe needs to be provided. All ingredients is to be provided by the competitor. Judges will taste the finish ...
Sponsored by:
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Skills TheatrePreparation of a traditional Caesar’s salad to the competitor’s choice of recipe, dressing and salad to be prepared in front of the judges this will be a tasted class. This class is open to front of h ...
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Skills TheatrePreparation of 2 different amuse bouche for the service in a fine dining restaurant, two portions of each. Choice of ingredients is entirely at the discretion of the competitor, but judges will look f ...
Sponsored by:
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Skills TheatreUsing pre peeled vegetables where applicable for preparation of the following-: 2 fondant potatoes with flat top and bottom oval ends approx. 80gms each 2 chateau potatoes 8 sides approx. 80gms each 4 ...
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Skills TheatreButcher a pair of best ends of lamb which will be provided by our official meat partner ‘Pure South’ on the bone. The skills test will be to remove the lamb racks cleanly from the chime bone using a s ...
Sponsored by:
Live Theatre
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Live TheatreA team of 2 chefs will be given 60 minutes to produce 2 portions of a two-course meal consisting of a main and dessert from a mystery basket of ingredients supplied by our sponsors Fresh Direct. The i ...
Sponsored by:
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Live TheatreA team of 2 chefs will be given 60 minutes to produce 2 portions of a two-course meal consisting of a main and dessert from a mystery basket of ingredients supplied by our sponsors Fresh Direct. The i ...
Sponsored by:
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Live TheatreCompetitors will be allowed 1hr 45 minutes to prepare, cook and present 4 plates of an original dessert suitable for fine dining to the competitor’s choice. All entries will be paper judged to determi ...
Sponsored by:
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Live Theatre45 minutes will be allowed to prepare cook and present two portions of a seafood main course dish using one of the following sustainable seafood species supplied by our partners The Alaska Seafood Mar ...
Sponsored by:
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Live TheatreThe competitor has 45 minutes to create a main course dish for 2 covers using any meat, poultry or fish cut of their choice. A suitable garnish will need to be served with the dish, with the emphasis ...
Sponsored by:
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Live TheatreChef teams will have one hour to prepare, cook and present a three-course menu suitable for their Club Chairman to entertain the Head of the FA or RFU to dinner. The meal should include a lamb main co ...
Sponsored by:
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Live Theatre
Skills Theatre
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Skills TheatreButcher a fresh chicken which will be provided. The skills test will be to cut the chicken into 10 pieces and display waste along with the service pieces. A detailed description of the cuts available ...
Sponsored by:
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Skills TheatreButcher a fresh chicken which will be provided. The skills test will be to cut the chicken into 10 pieces and display waste along with the service pieces. A detailed description of the cuts available ...
Sponsored by:
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Skills TheatrePreparation of 2 different amuse bouche for the service in a fine dining restaurant, two portions of each. Choice of ingredients is entirely at the discretion of the competitor, but judges will look f ...
Sponsored by:
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Skills TheatreButcher a fresh chicken which will be provided. The skills test will be to cut the chicken into 10 pieces and display waste along with the service pieces. A detailed description of the cuts available ...
Sponsored by:
-
Skills TheatrePreparation of 2 different plated cold starter portions [one portion of each] using avocado as the main part of the dish, description of dish required. All ingredients to be provided by competitor and ...
Sponsored by:
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Skills TheatreUsing pre peeled vegetables where applicable for preparation of the following-: 2 fondant potatoes with flat top and bottom oval ends approx. 80gms each 2 chateau potatoes 8 sides approx. 80gms each 4 ...
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Skills TheatrePrepare 2 lemon soles/Plaice to be provided by the sponsor, both are to be filleted and skinned. 2 fillets to be left whole, 2 as delice, 2 as paupiette, 2 cut to Goujons.
Sponsored by:
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Skills TheatrePrepare 2 lemon soles/Plaice to be provided by the sponsor, both are to be filleted and skinned. 2 fillets to be left whole, 2 as delice, 2 as paupiette, 2 cut to Goujons.
Sponsored by:
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Skills TheatrePrepare 2 lemon soles/Plaice to be provided by the sponsor, both are to be filleted and skinned. 2 fillets to be left whole, 2 as delice, 2 as paupiette, 2 cut to Goujons.
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Skills TheatreFrom a 500gm piece of bread dough provided by the candidate, shape 6 different varieties of roll, 2 pieces of each, toppings allowed.
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Skills Theatre
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Skills Theatre1 whole gutted seabass will be provided by the sponsor this is to be filleted, trimmed, pin boned and ciseler. 1 whole gutted trout will be provided by the sponsor this is to be filleted, skinned, tri ...
Sponsored by:
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