Your 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 nutritionally balanced, in accordance with the British Dietetic Association (BDA) guidance. The competition will highlight the best of NHS Catering, chefs’ skills, catering knowledge and menu engineering. Regional heat competitors are to produce a three-course meal within a budget of between £5 and £6. · The starter must use no animal protein either hot or cold (plant-based cheese and milk can be used if required) · The main course must include either meat or fish and be served hot · The pudding must be 50% fruit-based dessert (either hot or cold), (Note: For the competition you will need to produce 3 x portions of the three-course meal. One to be taste tested by the judges presented to competition standard. One will be photographed. One of the dishes will be presented as if it had travelled in a hot trolley to a patient) Your chosen dishes need to be garnished in a way that is realistic within an NHS setting.