Live Theatre

        

45-minute competition | Tuesday 18th March

Tilda Street Food Team Challenge
This year we are excited to invite 8 teams of chefs to battle it out to be crowned Tilda Chef Team of the Year 2025. This competition, held in partnership with the Craft Guild of Chefs, challenges teams of 2 chefs to showcase their culinary talents.

The Challenge
In just 45 minutes, teams must create two dishes: one savoury and one sweet, both featuring any of Tilda’s Dry Rice range (note: microwave Ready-to-Heat rice is NOT allowed). Each dish must incorporate at least 50% Tilda rice and be presented in a style reflective of street food – no china allowed!

What the Judges are Looking For:

• Tilda rice to be the star of each dish (50%)
• Creativity, innovation, and a harmonious fusion of flavours
• Vibrant, visually striking dishes that evoke the essence of street food
• Strong teamwork and communication between the chefs
• The cooking degrees, taste, flavour, and presentation
• Clear and complete recipe names on display, along with an allergen sheet for each dish

Check out Tilda’s rice range here.

The Prize
This year, we’ve raised the stakes to offer an incredible reward for the best in class.

The winning team will take home a substantial cash prize of £500 courtesy of Tilda, and, of course, the prestigious title of Tilda Chef Team of the Year 2025!

Additionally, the three runner-up teams won’t leave empty-handed. They’ll each receive a luxurious Tilda Rice Hamper, filled with a variety of premium products to enhance their kitchens.

Additional Requirements
Competitors must submit a typed recipe along with an allergen sheet for the judges to review.

There will be a range of St Ewe Eggs and Cornish Sea Salt available to use however you’re not obliged to use them.

 

60-minute competition | Tuesday 18th March

Entries 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 content is sufficient to provide enough substance for an evening meal.

There must be a minimum of 3 [plates/bowls] and maximum of 5 [plates/bowls] including at least one that is a dessert item.

Our sponsor British Premier Meats will send the 8 finalists a haunch of venison in advance to be used in one of the dishes on the day of competition.

Judges will be looking at ease of service, balance, content, skills, flavours, tastes and the use of the sponsor’s products in the dish presented.

60 minutes will be allowed for the competition and the dishes can be served in any order after 15 minutes. The use of a theme is allowed but if one is chosen, all the dishes should reflect the theme. Please provide with your entry a short menu description and digital photographs from which the finalists will be chosen.

Competitors must also submit a typed recipe along with an allergen sheet for the judges to review on the day.

              

60-minute competition | Wednesday 19th March 

A 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 ingredient list will be emailed to the competitors @ 5pm the night before the competition. Please make sure you use an email address that is monitored.

The mystery box will consist of a set protein and a choice of primary ingredients for the accompaniments to the main course and dessert.

There will also be a larder table where chefs can choose additional ingredients including range of St Ewe Eggs and Cornish Sea Salt.

On arrival competitors have to submit their 2-dish descriptions to the judges, they may then start weighing out their ingredients behind the scenes and will be allowed onto station 15 minutes prior to the start of their competition.

All small equipment [including a set of weighing scales] and containers for the ingredients is the responsibility of the competitor.

Service of the dishes may commence after 30 minutes and be completed after the 60 minutes.

A hand written allergen sheet will need to be provided on the day.

Lamb supplied by Aussie Lamb
30-minute competition | Tuesday 18th March

Competitors are tasked with creating a main course for two servings within a 30-minute timeframe. The primary ingredient, a 7/8-bone single rack of lamb with the chime bone removed, will be provided by our official meat partner, Meat & Livestock Australia.

This lamb should be the central element of the dish, highlighting the competitor’s skill in preparation and presentation.

A suitable garnish must accompany the lamb as part of the dish. Additionally, competitors will have access to a selection of St. Ewe eggs and Cornish Sea Salt, though their use is optional. All other ingredients should be brought by the competitor.

Competitors are also required to provide a menu card for judges to review, along with an allergen information sheet.

30-minute competition | Tuesday 18th March

The competitor is required to create a pasta dish for 2 covers using one of the Dell’Ugo fresh pasta varieties listed below.

The dish can be aimed at either a sweet or savoury course. Competitors should pay attention to this being a pasta class and the judges will be looking for at least 50% of the dish to be pasta.

Judges will also be looking for chefs to show their skills, not only in cooking of the pasta but the preparation, cooking and balance of the ingredients they place within their finished dish.

Dell’ Ugo fresh pasta selection that chefs may use below:

• Spaghetti
• Linguine
• •agliatelle
• asagne sheets
• Fusilli
• Macaroni

To view the pasta range please visit www.dellugo.co.uk . To request samples please email Dell’Ugo benn.lee@ugogroup.co.uk

There will be a range of St Ewe Eggs and Cornish Sea Salt available to use however you’re not obliged to use them.

Competitors will need to provide a menu card for the judges to review with an allergen sheet.

30-Minute Competition | Monday 17th March

Competitors have 30 minutes to produce a cheese-based starter, (2 portions) using at least one of five artisan cheeses supplied by our wonderful new partners Harvey & Brockless. The dish can be served either hot or cold. Finalists can request samples from Harvey & Brockless to be sent in advance of the event to practice with and to use on the day of the competition.

Competitors must choose at least one of the following cheeses:

• Ashlynn – British Goats cheese – made by Cheese Cellar Dairy in the Vale of Evesham. Beautifully clean looking white goats cheese, with lemony flavours halved by a line of vegetable ash – think morbier. CLICK HERE for more info.
• St Jude – British St Marcellin style cheese, small, soft, mould ripened cheese from single herd Montbeliarde cows in Suffolk from the cheese maker of the same name. CLICK HERE for more info
• Quickes Vintage 24 months – Cheddar, from the eponymous family that have been on the same farm since 1540 in Devon near Exeter. A cloth bound cheddar with a “staircase of flavours”, rich, creamy, savoury, & caramel notes & long length to the flavours. CLICK HERE for more info
• Beauvale – Creamy blue cheese made by renowned Stilton maker Cropwell Bishop in Nottinghamshire. A British gorgonzola. CLICK HERE for more info
• Yarlington – Wash rind, cows milk cheese made by fabulous cheese makers Kingstone dairy in the Cotswolds. A collaboration with one of the worlds greatest cider makers, Tom Oliver of Herefordshire as they wash the cheese in yarlington mill cider. CLICK HERE for more info.

Judges will be looking for originality in the use of the cheese which should make up at least 50% of the dish. A balance of flavours and tastes with a good level of skills shown will also be considered. All additional ingredients are the responsibility of the competitor.

Finalists will be able to request samples of your chosen cheeses to practice with and to use on the day. (contact details tbc)

There will be a range of St Ewe Eggs and Cornish Sea Salt available to use however you’re not obliged to use them.

Competitors will need to provide a menu card for the judges to review with an allergen sheet (the menu card must also indicate where the sponsors product has been used).

30-Minute Competition | Monday 17th March

The 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 into consideration by the judges.

The competitors are required to use at least 1 (or more) products from a range supplied by the sponsors Henley Bridge ingredients as part of their dish. The product ranges are:

• DeZaan - Cocoa Powder
• Distilleries Peureux - Fruit Brandies and Liquieurs
• Belcolade Cacao Trace – Belgian Chocolate
• Prova Gourmet – sweet brown extracts and flavours
• Sosa | Vegan mousse gelatine powder
• Sosa | Gelcrem Hot | Thickener for hot liquids
• Sosa | Gelcrem Cold | Thickener for cold liquids
• Sosa | Potatowhip | Potato based whipping protein
• Sosa | Xanthan gum

The further details of the products from which to choose from can be found on the Henley Bridge website or by clicking on the linked product names above.

Samples can be requested by contacting Alison@hbingredients.co.uk or calling +44 (0)1273 476 721

There will be a range of St Ewe Eggs and Cornish Sea Salt available to use however you’re not obliged to use them.

Competitors will need to provide a menu card for the judges to review with an allergen sheet. (the menu card must also indicate where the sponsors product has been used).

30-Minute Competition | Wednesday 19th March

Competitors to bring their fresh pasta dough, rolling equipment and all other ingredients to create two portions of a filled pasta dish of their own creation. Please note as a pasta class the judges will be looking for at least 50% of the dish to be pasta.

Competitors may bring their chosen pasta and fillings at any stage of preparation. Pre-filled pasta or an open filled pasta dish will NOT be allowed, workload and skill element of their chosen dish will be taken into consideration by the judges.

The highest scoring dish if suitable maybe be given to Dell’Ugo’s development chef team to be listed on their product range with credit to the chef who’s recipe this turns out to be.

For recipe inspiration please visit the Dell’Ugo website www.dellugo.co.uk.

There will be a range of St Ewe Eggs and Cornish Sea Salt available to use however you’re not obliged to use them.

Competitors will need to provide a menu card for the judges to review with an allergen sheet.

30-minute competition | Monday 17th March

Plant-based cooking is a culinary approach that emphasizes the use of fruits, vegetables, grains, legumes, nuts, and seeds as the primary ingredients, while replacing or minimizing the use of animal-derived products such as meat, dairy, and eggs. The focus is on promoting health, sustainability, and diverse flavours through creative and innovative recipes.

Competition Guidelines:

• Competitors will have 30 minutes to create two plated or take-away portions of a dish that is suitable for vegans. The dish should showcase plant-based ingredients as the central element, making them the "flavour hero."
• Competitors must incorporate Oatly single cream or Oatly whipping cream, and/or the Barista Edition Oat Drink, highlighting the versatility of these products by using them in one or more components of the dish (e.g., sauces, creams, or as a main ingredient). The judges will assess how effectively Oatly products are integrated into the recipe.
• The most crucial factor is taste. Judges will evaluate the overall flavor profile, balance, texture, and seasoning of the dishes, as well as the creative use of the Oatly products and the level of skills demonstrated during the competition.
• The dish should not only showcase the deliciousness of Oatly products but also complement other ingredients harmoniously.

Additional Details:

• Oatly products will be available at the event on the day of the competition, however all other ingredients are the responsibility of the competitors
• Competitors must provide a menu card for the judges, including an allergen sheet. The menu card should clearly indicate where the sponsor’s products have been used in the dish.

(A selection of Cornish Sea Salt will be available for use, though competitors are not obliged to use it)

 

Mystery Ingredients supplied by Fresh Direct
Tuesday 18th March

Stage 1 - Skills Theatre Prep of the Protein | 30/45-minute competition
Stage 2 - Live Theatre Cook-off | 45-minute competition

Open to any chef currently undergoing an apprenticeship. The competitor will be informed 1 hour before the start of the competition which of the following food protein products will be supplied for preparation in the Skills Theatre.

Skills theatre 30/45 minutes preparation time of either:

1. Whole Lemon Sole, into fillets
2. Whole Sea Bass, into fillets
3. Chicken for Saute
4. Pair of Best ends split into 2 racks and one French trimmed
5. Mackerel - into fillets

The 8 highest scoring candidates from the prep stage will progress to the Live Cook Off from there they will be given a box of mystery ingredients and one hour to plan and create a main course dish to be cooked and served in the Live Theatre for 2 covers.

Live cook off time 45 minutes.

Marks will be combined from both elements to denote awards.

Competitors will need to provide a menu card for the judges to review with an allergen sheet.

45-minute competition | Tuesday 18th March

Entries are sought for a pastry/dessert dish [not savoury] that is suitable to be served at a standup event using only a single piece of cutlery or can be eaten with your hands. This can be at a festival, street food stall or formal stand-up event in a premises, served in a disposal container or on formal service wear. (competitors must use sustainable container/plates/cutlery unless they are opting for the ‘formal stand-up’ event dish where they can use China plates/bowls)

Your dish needs to be prepared for 2 covers and the recipe to include Valrhona chocolate. Candidates will be required to use only 1 type of chocolate from the range of iconic Valrhona products listed below:

• Jivara 40%,
• Bahibe 46%
• Hukambi 53%
• Dulcey 35%,
• Millot 74%
• Guanaja 70%

Each participant can choose only 1 type of chocolate and will receive 1 x 3kg to practice before and use on the day of the competition.

The judges will be looking for skills shown, the quantity of preparation that is completed on site within the 45 minutes and ultimately the taste and flavour of the dish. Your menu card needs to explain to the judges the environment your dish is prepared for.

There will be a range of St Ewe Eggs and Cornish Sea Salt available to use however you’re not obliged to use them.

Competitors will need to provide a menu card for the judges to review with an allergen sheet. (the menu card must also indicate where the sponsors product has been used)

45-minute competition | Wednesday 19th March 

45 minutes will be allowed to prepare cook and present two portions of a seafood main course dish using either sustainable Alaska Black Cod or Alaska Sockeye Salmon supplied by our partners The Alaska Seafood Marketing Institute.

As part of the dish all competitors will be required to use Alaskan Keta Salmon Roe as an ingredient within the dish.

All other ingredients are the responsibility of the competitor – however the seafood must be the star of the dish. The finished dish must show originality, creativity and presentation must be of the highest standard.

Once the finalists have been confirmed they can request samples of the fish from the Alaska Seafood Marketing Institute for finalists to practice with. The product will also be available on the day.

There will be a range of St Ewe Eggs and Cornish Sea Salt available to use however you’re not obliged to use them.

Competitors will need to provide a menu card for the judges to review with an allergen sheet. 

      

45-minute competition | Wednesday 19th March 

Open to any chef of any position working in a Pub environment

The competitor has 45 minutes to create a main course Pub Classic for 2 covers featuring either Venison or Pheasant as the main ingredient

Judges will be looking for a twist on a well-known Pub Classic, how it can be served with ease in a busy operation, therefore not over intricate garnishing and a realistic seasonal ingredient list giving the ability to sell at a competitive price.

ALL Finalists and a member of their team will be invited to a Game Up Skill event, to be held on Tuesday 4th March 2025, at the RAK Ceramics Design Hub, 100 St John St, London EC1M 4EH

This will be an interactive event held in collaboration with the British Institute of Innkeepers, Eat Wild Game, Montgomery Events and Essential Cuisine.

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

1 whole Pheasant or 300g of Venison loin for your dish will be supplied on the day, BUT ALL other 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).

There will be a range of St Ewe Eggs and Cornish Sea Salt available to use however you’re not obliged to use them.

60-minute competition | Monday 17th March 

With Australian Wagyu Beef now available in the UK, and in association with our partners Meat & Livestock Australia, we invite chefs to produce two portions of a main course dish that showcases this exceptional product.

Judges will be looking for innovation and creativity, particularly in exploring flavours from around the world that complement the beef. Given the 60-minute competition, judges expect all complex preparation to be completed on-site. Competitors should demonstrate the full use of ingredients, minimizing waste. Finally, taste, flavour, balance, and presentation are of the utmost importance.

A 500g sample of Australian Wagyu Sirloin will be sent to all finalists for practice, and the same product will be provided to each finalist on the day of the final. All other ingredients is the responsibility of the competitor.

Competitors must provide a menu card for the judges along with an allergen sheet.

There will be a range of St Ewe Eggs and Cornish Sea Salt available to use however you’re not obliged to use them.

60-minute competition | Tuesday 18th March 

Competitors will have 1 hour (60 minutes) to prepare, cook, and present two identical plates of an original dessert suitable for fine dining. Consideration should be given to flavours, textures, and the environmental impact of the ingredients used, with an emphasis on promoting sustainable farming practices wherever possible.

We are looking for a beautifully intricate, plated dessert that not only meets the brief but also serves as a true showstopper.

Showcase your talents in a way that reflects real-world kitchen practices, with appropriate mise en place.

• Your entry must include: One (1) Barry Callebaut chocolate product AND One (1) Ponthier Purée label purée

Allowable Mise en Place: All main elements can be pre-prepared or made during the competition. Examples include:

• Raw pastry , Sponges, Biscuit bases, Cooked yeasted products, Doughs, Mousses, Ganache, Creams, Boiled sugar or isomalt, Custards, Coloured cocoa butters

Any of the above that is used as a garnish must be finished onsite during the 60-minute competition. Mise en place will be checked before the competition begins.

All garnishes must be made during the competition, including at least one (1) chocolate garnish.

Only small handheld equipment and ice cream machines are permitted.

The closing date for applications is 1st February 2025 .Your application must include:

• A full description of your dish
• The recipe and details of what you will bring to the competition
• A photograph or sketch of the dish
• Information on how you plan to use the sponsors' products
• A list of allergens
• A paragraph explaining the environmental and sustainable considerations of your dish

Please send the above required information to andrew.pantelli@montgomerygroup.co.uk

45-minute competition | Monday 17th March

Competitors are tasked with creating a main course dish for two covers, showcasing their culinary skill and creativity using a chump of lamb weighing between 450–550 grams.

Competitors will have 45 minutes to complete the dish. This includes all preparation, cooking, plating, and garnishing, so time management is crucial.

A suitable garnish must be served alongside the lamb. Competitors are encouraged to think creatively about how the garnish can enhance the flavour, texture, and overall presentation of the lamb.

The Lamb will be supplied by our sponsors Meat & Livestock Australia (Aussie Lamb) – all other ingredients to be provided by competitor.

There will be a range of St Ewe Eggs and Cornish Sea Salt available to use however you’re not obliged to use them.

Competitors will need to provide a menu card for the judges to review with an allergen sheet.

30-minute competition |Wednesday 19th March

This competition celebrates the global influence on food and the versatility of eggs. Contestants will have 30 minutes to create a single dish with eggs playing a central role in the composition.

Challenge: Each contestant will select a country with a distinct cuisine and create a single course (appetizer, main course, or dessert) that seamlessly blends the flavours and techniques with eggs acting as the star element.

Judging Criteria:

Fusion Creativity: Originality and success in fusing the chosen cuisines with eggs.

Taste & Balance: Overall harmony of flavours, textures, and cooking techniques

Presentation: Visual appeal and plate arrangement that reflects the star of the dish, EGGS.

This concept encourages creativity and cultural exploration through the lens of eggs. It allows contestants to showcase their knowledge of a different cuisine, with their ability to combine the cuisine with eggs in a delicious and visually appealing way.

Competitors are required to use the St Ewe Rich Yolk eggs which are developed for chefs and foodies and will be available on the day - further details about the eggs can be found at www.steweeggs.com/our-range/richyolk/

Competitors will need to provide a menu card for the judges to review with an allergen sheet.

45-minute competition | Monday 17th March

Competitors have 45 minutes to create a plated main course dish for two covers taken from a whole fresh duck. The dish must be suitable for service in a restaurant or pub environment.

Demonstrating butchering skills on the duck is encouraged, however if your dish requires advanced marinating this is also acceptable.

A suitable garnish must accompany the protein element of the dish.

The use of one or more of the Bresc purees or pastes is mandatory. You can view the available selection by clicking on the link below:

Bresc Range UK.pdf

Samples of all 9 products will be provided to successful finalists in advance of the live cook off.

Judges will evaluate the competitors based on professional skill, working methods, and creativity in the dish using the Bresc ingredient to enhance the flavour and overall taste of the final plate.

Competitors must also provide a menu card for the judges to review – (which must also specify which and how they have incorporated the Bresc product), along with an allergen sheet.

60-minute competition | Monday 17th March

The HCA Chefs Showcase will form part of the HRC show based at the London Excel on 17th March 2025 where talented NHS chef teams of 2 are invited to showcase their catering skills.

This event continues to be free to enter, but applications will need to be entered through the appropriate route as a restricted class, with those teams that have qualified through their own criteria and competition. Each regional event has been open to chefs paid directly through the NHS, or through its contracted catering provider who prepare staff, visitors and or patients meals.

The teams will be scored according to the criteria below and awarded gold, silver, bronze medals by merit. Entering teams may benefit from and are permitted to engage with external mentors to ensure that they have the confidence and capability to represent the HCA. Below is a scoring sheet that demonstrates the team scoring system.

Criteria

Teams are to produce a three-course meal within a budget of £6 per head.

• One course MUST be plant based
• The starter may be served hot or cold.
• The main course must be served hot and be nutritionally balanced.
• The pudding must be fruit-based and served either hot or cold.

(Note: For the competition, you will need to produce 2 x portions of the three-course meal)

• All dishes may be presented artistically for the competition but must be adaptable for a standard NHS patient menu. (including use of crockery)
• Teams must demonstrate a consistently high level of hygienic working practice with consideration to sustainable procurement and food waste.

This is a restricted class – so all entries are via the HCA.

For further information please contact: philip.shelley1@nhs.net 

Competitors will need to provide a menu card for the judges to review with an allergen sheet.