Live Theatre

        

45-minute competition | Tuesday 31st March

The Focus - Food as Fuel – Real World Nutrition

This year, Tilda invites chef teams of two to rise to the challenge of creating a nutritionally balanced, high-protein, high-carb main course that reflects the theme: “Food as Fuel”

This is about great food with a purpose – nutrient-dense, high-protein and high-carb meals that show rice not just as a side dish, but a key functional component in fuelling active lifestyles and supports energy, recovery, and overall wellbeing – something that would be suitable for an elite athlete or sportsperson.

Open to chef teams of two working in any catering setting - 8 teams will be shortlisted to compete live.

• Each team will have 45 mins to prepare:
• Two portions of a main course and dessert that:
• Uses Tilda rice as a core ingredient (any variety) of both.
• Is high in complex carbs and protein
• Includes at least two functional ingredients known to support energy, recovery, or immunity (e.g. oily fish, pulses, spinach, turmeric, seeds, etc.)

You do not need a nutritionist – just smart, thoughtful ingredients and a clear story.

Judges will score on:

• Nutritional impact – Does it support physical or mental performance?
• Use of Tilda rice – Skill, creativity, and integration
• Flavour & texture
• Presentation – Professional, but appropriate to the setting
• Teamwork & kitchen skills

Check out Tilda’s rice range here.

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

The Prize

The winning team will be crowned the Tilda Chef Team of the Year 2026 - featured across Tilda’s social media and website.

The winning team will WIN a Day with a Professional Sports Chef with a Behind The Scenes Tour of of a major sports stadium.

They will spend the day alongside a top performance chef who cooks for elite athletes getting first-hand insight into how nutrition, flavour, and function come together to support peak performance. Learning how training menus are built, how recovery meals are crafted, and what it takes to feed champions.

Go behind the scenes at one of the world’s most iconic sporting venues, exploring areas normally off-limits to the public, from the locker rooms to the players’ tunnel. See where sport, energy, and nutrition meet at the highest level.

 

60-minute competition | Tuesday 31st March

We invite entries from two-person chef teams for this prestigious national competition. Teams will be required to produce 8 portions of four distinct small bowl dishes. These dishes should be suitable for a stand-up reception for 20+ guests, with enough variety and substance to constitute an evening meal.

Required Dishes:

• 1 Meat dish (meat supplied by sponsor on the day)
• 1 Fish dish
• 1 Vegetarian or Vegan dish
• 1 Dessert dish

Our sponsor British Premium Meats will supply on the day for the 8 finalists a 1.5kg joint of Whole Premium Aged Striploin to use on their ‘meat ‘ dish.

Each portion guideline weight approximately 60-75g. Dishes may be served hot or cold in individual bowls/appitiser plates and can be presented in any order after the first 15 minutes of the competition, except the dessert which should be presented last.

A total of 60 minutes will be allowed.

Judges will assess:

• Presentation and ease of service
• Menu balance and content
• Culinary skills and techniques
• Flavours and taste
• Creative and effective use of the sponsor’s meat product

Teams are encouraged to develop a cohesive theme that ties all four dishes together.

Entry Requirements:

A short menu description and digital photographs of your proposed dishes (used for finalist selection) Competitors will be required to bring a typed menu and a completed allergen sheet for use by the judges on the competition day

 

              

60-minute competition | Wednesday 1st April

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 enter using 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 .

Competitors must arrive at least 60 minutes prior to competition start time 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.

 

60-minute competition | Monday 30 March

The HCA Chefs Showcase will form part of the HRC show based at the London Excel on 30th March 2026 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 it’s 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.  

45-minute competition | Tuesday 31st March

Competitors must prepare and present a main course for two covers within 30 minutes.

Using the loin of lamb, taken from a 7/8-bone single rack must be the central element of the dish, showcasing the competitor’s butchery, cookery, and presentation skills.

A suitable garnish should accompany the lamb to complete the dish. All other ingredients must be supplied by the competitor.

Competitors must bring all their ingredients including the lamb.

Judges will assess flavour, balance, cookery of the lamb, presentation, and overall technical ability, with emphasis on creativity and timing within the 45-minute limit.

Each competitor must also submit a menu card including:

• The dish name and brief description
• A completed allergen information sheet

Competitors are encouraged to use fresh, seasonal produce and demonstrate skill, organisation, and precision throughout the competition.

 

30-minute competition | Tuesday 31st March

Competitors must prepare and present a pasta-based dish for two covers within 30 minutes.

The dish may be sweet or savoury, but pasta must remain the main focus, making up at least 50% of the finished dish. Judges will look for creativity, skill, and balance while ensuring pasta is the heart of the plate.

Competitors may use any fresh or dry pasta.

Fresh pasta may be prepared in advance, but all cooking and finishing must be done within the 30-minute limit.

Judging Criteria

Pasta Preparation & Cookery – Pasta should be cooked appropriately for the dish (e.g. al dente for savoury, tender for sweet). Judges will assess texture, seasoning, temperature, and how well it integrates with other elements.

Flavour & Composition – Flavours and textures should be balanced, with pasta as the star. Sauces and accompaniments must complement rather than dominate.

Presentation – Dishes should be cleanly plated, visually appealing, and well-proportioned.

Culinary Skill – Judges will look for sound technique, organisation, hygiene, and effective time management.

Menu Card & Allergen Info – A menu card must include the dish name, brief description, and a completed allergen sheet.

Additional Guidance

Competitors are encouraged to use fresh, seasonal ingredients and demonstrate creativity and efficiency within the time allowed.

Extra credit may be given for originality, sustainability, and good use of resources. All food must be safe and served at the correct temperature.

 

30-Minute Competition | Monday 30th 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 Lactalis. The dish can be served either hot or cold. Finalists can request samples from Lactalis 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:  

CST Brie 

CST Capricorn Goats Cheese 

Galbani Dolcelatte Soft Creamy Blue Cheese  

Galbani Mascarpone 

President Camembert  

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) 

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 30th March

Competitors are required to create and present a contemporary plated dessert - either hot or cold - for two covers. The dish should showcase modern dessert techniques, creativity in flavour pairing and presentation, and the effective use of sponsor products.

• Competitors must prepare and present two identical portions of their plated dessert within the allocated time.
• The dessert may be hot or cold.
• Competitors may bring pre-prepared elements, but the workload, technical skill, and preparation completed on site will be key factors in the judges’ evaluation.
• Each competitor must use at least one SOSA product and one Adamance purée from the lists below.

One SOSA product from the following: SOSA Ingredients is a world leading manufacturer and distributor of premium ingredients for cooking and pastry-making.

• Potatowhip Cold
• Potatowhip Hot
• Natur Emul
• Flaxfiber
• Psyllium
• Gelcrem Cold
• Gelcrem Hot
• Proglaze
• Wet Proof Mango
• Wet Proof Raspberry
• Wet Proof Passion Fruit
• Cantonese Pecan
• Cantonese Cacao Nibs
• Cantonese Black Sesame

One ADAMANCE Fruit Purée from the following: A range of fruit purées that are full of common sense. 100% fruit, free from added sugar and additives.

• Lychee
• Raspberry
• Passion Fruit
• Strawberry

(Information on all products can be found via the linked product pages.)

• Samples of the SOSA products will be available if requested for finalists to practice with and both SOSA and Adamance products will be available on the day of the competition when pre-ordered in advance of the competition.
• Competitors must bring all other ingredients and equipment required for preparation and plating

Additional Requirements

• If the dessert is designed as a ‘free from’ dish (e.g. gluten-free, dairy-free, nut-free, etc.), the specific free-from element must be clearly stated.
• Competitors must provide a menu card for the judges outlining:
  • The description of the dessert, how the SOSA and Adamance products have been incorporated and a full allergen sheet
• Judges are looking for desserts that reflect current trends in modern pastry and demonstrate a high level of skill, innovation, and professionalism.
• The overall impression should be suitable for fine dining restaurant service.

 

30-Minute Competition | Wednesday 1st March

Competitors are required to prepare and present two portions of a filled pasta dish of their own creation within 30 minutes.

This class celebrates precision, creativity, and technical skill, with judges expecting at least 50% of the finished dish to consist of pasta as the central focus.

Competitors must bring their fresh pasta dough, rolling equipment, and all necessary ingredients to complete their dish. Pasta and fillings may be brought at any stage of preparation; however, pre-filled pasta or open filled pasta dishes are not permitted.

The workload, craftsmanship, and execution demonstrated during the competition will form part of the judges’ overall assessment.

Judges will look for well-balanced flavours, perfectly cooked pasta, and professional presentation that highlights both technique and imagination.

Competitors are encouraged to showcase their culinary flair, organisation, and creativity within the time allowed, producing a dish that reflects both skill and finesse.

Each competitor must provide a menu card for the judges, including:

• The dish name and brief description
• A completed allergen information sheet

 

30-minute competition | Monday 30th March

Plant-based cooking is a culinary approach that emphasizes the use of fruits, vegetables, grains, legumes, nuts, and seeds as the primary ingredients, replacing 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 100% suitable for vegans. The dish should showcase plant-based ingredients as the central element, making them the "flavour hero."
• Competitors must incorporate one or more of the following
  • Oatly Creamy oat (single cream), Oatly Whippable (double cream), Oatly Barista Oat Drink (milk), Creme Fraiche and Soft serve (ice cream) 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.

 

 
Tuesday 31st 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

All candidates need to report to the lead judge 30 minutes after the completion of the skills test.

The 8 highest scoring candidates from the prep stage will progress to the Live Cook Off. At this point they will be given the list of ingredients to create a main course dish to be cooked and served in the Live Theatre for 2 covers.

Live cook off time 45 minutes.

All finalists are asked to arrive at the live theatre 60 minutes prior to the advertised start time of the final cook off to collect and weigh out their ingredients. It is the responsibility of the finalists to make themselves known to the back of house manager who will direct them accordingly on their arrival.

Marks will be combined from both elements to denote awards.

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

 

45-minute competition | Tuesday 31st March

Entries are sought for a sweet tea pastry dish (2-3 bite size) that is suitable to be served at a standup event and can be eaten with your hands. This can be at a festival, street food stall or formal stand-up event in a premise, served in a reuseable food stand or on formal service wear.

Your dish needs to be prepared for 6 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%,
• Hukambi 53%
• Dulcey 35%,
• Tulakalum 75%
• Guanaja 70%

Each participant can choose only 1 type of chocolate and will receive 1 x 3kg to to practice with before the competition ensuring you leave enough to use on the day of the competition. (no additional chocolate will be supplied on the day)

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.

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).

Important:

• The dish must include a chocolate (not cocoa powder) decorative element that is made on site.
• Due to the time constraints, the use of pre-made bases is allowed. However, the level of skill and finishing demonstrated on the day will significantly impact the allocation of medals.
• Additionally, competitors must provide a menu card for the judges, including an allergen sheet. The menu card must clearly indicate where Valrhona products have been used in the pastries.

 

45-minute competition | Wednesday 1st April 

Competitors will have 30 minutes to prepare, cook, and present two portions of a seafood main course using either sustainable Alaska Black Cod or Alaska Sockeye Salmon, supplied by our partners, the Alaska Seafood Marketing Institute.

All other ingredients must be provided by the competitor, but the seafood must remain the star of the dish. Judges will be looking for dishes that demonstrate originality, creativity, technical skill, and outstanding presentation, while highlighting the quality and flavour of the chosen fish.

Once the finalists have been confirmed, competitors may request practice samples of the fish from the Alaska Seafood Marketing Institute. The same product will also be available on the competition day.

Each competitor must provide a menu card for the judges, including:

• The dish name and brief description
• A completed allergen information sheet

Competitors are encouraged to create a dish that celebrates the natural excellence of Alaskan seafood while showcasing their culinary flair, precision, and presentation skill within the 30-minute timeframe.

      

45-minute competition | Wednesday 1st April

Brief: Small Plates Pub Challenge

Prepare, cook, and serve four small plate dishes suitable for a family of four (2 adults, 2 teenagers) dining in a pub-style environment. (please produce 2 portions of each plate)

Brief Overview:

Competitors must create four small plate dishes that showcase culinary skill, creativity, and balance. Each dish should be appealing and appropriate for both adults and teenagers, demonstrating a strong focus on flavour, texture, presentation, and value for money.

You may serve the dishes individually or present them as part of a shared platter—either format is acceptable.

Key Criteria:

• Cuisine: Any style of cuisine is permitted.
• Audience: Dishes must be suitable for both adults and teenagers.
• Skill: Judges will be looking for technical ability, creativity, and effective use of time.
• Essential Cuisine Products: Each of your four dishes must include at least one element made using an Essential Cuisine product from any of the brand’s ranges.
• Allergens & Pricing: A menu card detailing:
  • Allergen information
  • Individual dish pricing must be clearly displayed at your station on the day of the competition.

Additional Opportunity:

All selected finalists will be invited to an exclusive educational mentor day in London, hosted by the BII, Salon Culinaire, and Essential Cuisine. Information regarding the date will follow.

Finalists will be contacted shortly after the competition closing date with further details.

 

60-minute competition | Monday 30th March 

n partnership with Mark and Paul Hayward, owners of Dingley Dell, renowned for producing superb, higher-marbled, welfare-friendly pork with certified provenance from their unique breed of Suffolk Red pigs, chefs are challenged to create two covers of a main-course dish showcasing dry-aged pork loin from this exceptional farm.

Judges will be looking for innovation and creativity, with dishes that may explore global flavours that complement the pork loin. Within the one-hour competition window, judges expect to see all complex preparation carried out on-site, along with clear evidence of using ingredients to their fullest potential to minimise waste.

Above all, taste, flavour, balance, and presentation are of the utmost importance.

A 750g piece of Dingley Dell dry-aged pork loin on the bone will be provided to each finalist on the day of the competition and must be used.

All other ingredients is the responsibility of the competitor. Competitors must also provide a menu card for the judges to review, along with an allergen sheet.

 

60-minute competition | Tuesday 31st March 

Competitors will be allowed 1hr {60 minutes} to prepare, cook and present 2 identical plates of an original dessert suitable for fine dining.

Taking into consideration flavours, textures and the adequate use of the sponsors products in the dish, as well consideration of the environmental impact of ingredients used and promote sustainability and reduction of waste where possible.

We are looking for you to show your skills, with the use of the sponsors products in the dish, and in the case of chocolate, in the garnish, presenting a beautifully intricate, plated dessert that tastes amazing and fully meets the brief. A real showstopper!

Entries will be required to incorporate in the dish:

One [1] Barry Callebaut chocolate below:

• Callebaut Velvet - white chocolate - silky creamy white chocolate
• Callebaut Ecuador - 39% Velvety Caramel hazelnut and cocoa notes
• Callebaut Philippines - dark chocolate 68% bitter sweet with rich dried fruity and rummy fig notes.
• Callebaut Venezuela- dark chocolate 72% bittersweet with woody and astringent notes

One [1] Ponthier new range of compotes and crushed fruit:

Compotes:

• Apricot
• Blueberry
• Pear
• Raspberry
• Red Fruit
• Red Rhubarb
• Violet Fig

One [1] product from Allan Reeder Dairy Supplier (other dairy can be used and brought, but at least one is to be from Allan Reeder at the final)

• Whipping cream - Cotteswold
• Unsalted butter – Wyke Farm
• Mascarpone cheese – BV Dairy
• Medium, rich yolk, free range eggs (half doz) – St Ewe
• Organic block – Naturli (plant based)
• Creamy oat fraiche – Oatly (plant based)

Allowable Mise en Place: all main element(s) can be made. Can also be made during competition.

Raw pastry / Sponges / Biscuit base / Cooked yeasted products / Doughs / Boiled sugar/isomalt / Coloured cocoa butters

The dish and garnishes must be finished onsite, during the 60min competition. / All garnishes to be made during the 60 minutes and not brought to the competition. / To include At least One [1} chocolate garnish showing your skills / Only small handheld equipment and ice cream machine permitted.

Closing date for applications is Friday 6th February 2026 and must be accompanied by:

• Full description of the dish,
• Recipe and what you are bringing to the competition.
• Photograph/sketch of the dish,
• Details of sponsors’ products to be used.
• List of allergens.
• As well as a paragraph about your thoughts on your dishes environmental and sustainable credentials.

Please send this information to andrew.pantelli@montgomerygroup.com

Paper judging will take place from all entries and the 8 finalists will be announced on or around Friday 13th February 2026.

If you are successful in going through to the final, information and samples of the sponsor’s products will be sent or brought to you - in the case of dairy, it depends on your location, and our sponsor will do their best to provide samples but only if feasible.

The final will take place in the Live Theatre at Hotel Restaurant and Catering Show where an induction pad, convection oven and blast chiller will be available, all other equipment including service plates will need to be provided by the competitor.

Competitors will need to provide a printed copy of menu, recipes, and allergens for the judges at the final.

 

45-minute competition | Monday 30th March

Competitors will have 45 minutes to prepare and present a main course dish for two covers, featuring lamb rump weighing between 450g and 550g. The lamb will be provided by our partners and must serve as the central protein element of the dish.

Participants are expected to create a well-balanced and visually appealing plate, accompanied by appropriate and complementary garnishes that enhance the flavour, texture, and presentation of the lamb. All additional ingredients required for the dish are to be supplied by the competitor.

Each competitor must also provide the judging panel with a menu card outlining the dish’s name and key components, along with a comprehensive allergen information sheet. These documents must be presented prior to the commencement of cooking.

Judges will assess dishes based on culinary skill, creativity, balance of flavours, presentation, and adherence to timing.

 

30-minute competition | Wednesday 1st April

his competition celebrates the global influence on food and the use of British Lion Eggs. Contestants will have 30 minutes to create a single dish with British Lion Eggs playing a central role in the composition.

Challenge:

Each contestant will select a country with a distinct cuisine and create two portions a single course (snack, appetiser or main course) that seamlessly blends the flavours and techniques of that cuisine, with British Lion Eggs acting as the star element.

Judging Criteria:

• Fusion Creativity: Originality and success in fusing the chosen cuisine with British Lion Eggs (competitors must ensure that the eggs they use are of British Lion Quality standard)
• Taste & Balance: Overall harmony of flavours, textures, and cooking techniques.
• Presentation: Visual appeal and plate arrangement that reflects the star of the dish — British Lion Eggs.

British Lion eggs are produced to world-leading food safety standards and are FSA approved to be served runny to all, including vulnerable groups, ensuring suitability for all dishes.

This concept encourages creativity and cultural exploration through the lens of British Lion Eggs. It allows contestants to showcase their knowledge of a different cuisine and demonstrate how this exceptional ingredient can bring depth, richness, and vibrancy to dishes inspired by flavours from around the world.

All ingredients are the responsibility of the competitor.

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

 

45-minute competition | Monday 30th 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 fine dining or a casual restaurant.

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 following ingredients kindly supplied by Lee Kum Kee is mandatory. You can view the available selection by clicking on the links below:

Premium Oyster Sauce

Plum Sauce

Chinese Style Honey BBQ Marinade (Char Siu Sauce)

Samples of products can be requested by successful finalists in advance of the live cook off to practice with and will be available on the day. All other ingredients is the responsibility of the competitor.

Lee Kum Kee will also be hosting a mentor day before the competition – details will be sent to all selected finalist in due course

Judges will evaluate the competitors based on professional skill, working methods, and creativity in the dish using the Lee Kum Kee 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 Lee Kum Kee product/s), along with an allergen sheet.

Prize: Dining vouchers to award winning London restaurants - A.Wong or Nanyang Blossom.